Description
Tender chicken breasts filled with a creamy garlic butter mushroom and cheese mixture, then seared and baked until juicy and golden. This rich, savory dish is perfect for a comforting dinner and pairs well with vegetables or mashed potatoes.
Ingredients
- 4 boneless skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 8 oz mushrooms, finely chopped
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp cream cheese, softened
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 375°F (190°C).
- Slice a pocket into the side of each chicken breast without cutting all the way through.
- Season chicken with salt, pepper, paprika, and Italian seasoning.
- Heat butter and olive oil in a skillet over medium heat.
- Add chopped mushrooms and cook for 5–7 minutes until moisture evaporates.
- Add minced garlic and cook for 30 seconds until fragrant.
- Remove from heat and mix mushrooms with mozzarella, Parmesan, cream cheese, and parsley.
- Stuff the mixture into the chicken breast pockets and secure with toothpicks if needed.
- Sear the chicken in a hot skillet for 2–3 minutes per side until golden.
- Transfer to the oven and bake for 20–25 minutes until chicken reaches an internal temperature of 165°F (74°C).
- Rest for 5 minutes, remove toothpicks, and serve.
Notes
- Use toothpicks to keep the filling inside while cooking.
- Do not overstuff the chicken to prevent leakage.
- Chicken thighs can be used instead of breasts for a juicier result.
- Serve with roasted vegetables, rice, or mashed potatoes.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: American