Ingredients:
4 boneless, skinless chicken breasts
1 cup mushrooms, finely chopped
1/2 cup cream cheese, softened
1/2 cup shredded mozzarella cheese
2 tablespoons butter
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper, to taste
1/2 cup breadcrumbs (optional, for topping)
Olive oil, for cooking
Instructions:
Prepare the Filling:
In a skillet, melt the butter over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant.
Add the chopped mushrooms and cook for 5-7 minutes, or until the mushrooms soften and any moisture has evaporated.
Stir in the cream cheese, mozzarella cheese, thyme, parsley, salt, and pepper. Mix well, then remove from heat.
Prepare the Chicken:
Preheat the oven to 375°F (190°C).
Use a sharp knife to carefully cut a pocket into each chicken breast, slicing horizontally but not all the way through.
Stuff the Chicken:
Generously stuff each chicken breast with the mushroom and cheese mixture.
Optionally, secure the openings with toothpicks to hold the filling in place.
Sear the Chicken:
Heat a drizzle of olive oil in an oven-safe skillet over medium-high heat.
Add the stuffed chicken breasts and sear them for 3-4 minutes per side, until golden brown.
Bake the Chicken:
If using breadcrumbs, sprinkle them over the top of the chicken for a crunchy finish.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Serve:
Let the chicken rest for a few minutes before slicing.
Serve warm, garnished with fresh herbs, if desired.
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Cheesy Garlic Butter Mushroom Stuffed Chicken
