Cheesy Garlic Butter Mushroom Stuffed Chicken

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup mushrooms, finely chopped
• 1/2 cup cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 3 tablespoons butter
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat oven to 375°F (190°C).
2. Prepare the mushroom filling:
   • In a skillet over medium heat, melt 1 tablespoon of butter.
   • Add chopped mushrooms, cook for 5–6 minutes until softened and moisture has evaporated.
   • Add 1 clove of minced garlic, cook for 1 minute more.
   • Remove from heat and let it cool slightly.
   • In a bowl, mix mushrooms with cream cheese, mozzarella, and a pinch of salt and pepper. Set aside.
3. Prepare the chicken:
   • Carefully cut a pocket into the side of each chicken breast (do not cut all the way through).
   • Season both sides of the chicken with salt, pepper, thyme, and dried parsley.
4. Stuff the chicken:
   • Spoon the mushroom-cheese mixture into each chicken breast pocket.
   • Secure with toothpicks if needed.
5. Sear the chicken:
   • In an oven-safe skillet, melt remaining 2 tablespoons of butter over medium-high heat.
   • Add 2 cloves of minced garlic, cook for 30 seconds.
   • Sear the stuffed chicken for 3–4 minutes on each side until golden.
6. Add Parmesan and bake:
   • Sprinkle Parmesan cheese over the chicken.
   • Transfer the skillet to the oven and bake for 15–20 minutes, or until chicken is cooked through (internal temp 165°F / 74°C).
7. Garnish & serve:
   • Let rest for 5 minutes.
   • Sprinkle with fresh parsley before serving.