Cheesy Garlic Butter Mushroom Stuffed Chicken
Servings: 4
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup mushrooms, finely chopped
- ½ cup cream cheese, softened
- ½ cup shredded mozzarella cheese
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 teaspoon dried thyme (or fresh thyme leaves)
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat the oven:
Preheat your oven to 375°F (190°C). - Prepare the mushroom filling:
- In a skillet over medium heat, melt 2 tablespoons butter.
- Add the chopped mushrooms and cook until tender and golden, about 5 minutes.
- Stir in the garlic and thyme, and cook for another 30 seconds until fragrant.
- Remove from heat and let it cool slightly.
- Make the cheesy filling:
- In a small bowl, mix the cream cheese, mozzarella, and the cooked mushroom mixture until well combined.
- Season lightly with salt and pepper.
- Prepare the chicken breasts:
- Using a sharp knife, carefully cut a pocket horizontally into the side of each chicken breast.
- Season the chicken on both sides with salt, pepper, and paprika.
- Stuff each pocket with the mushroom-cheese mixture. Secure with toothpicks if needed.
- Sear the chicken:
- In the same skillet, heat 1 tablespoon olive oil and the remaining 1 tablespoon butter over medium-high heat.
- Sear the stuffed chicken breasts for 2–3 minutes per side, until golden brown.
- Bake:
- Transfer the seared chicken breasts to a baking dish (or keep in an oven-safe skillet).
- Bake for 15–20 minutes, or until the chicken is fully cooked through (internal temperature should reach 165°F / 74°C).
- Serve:
- Remove toothpicks and let the chicken rest for a few minutes.
- Spoon any pan juices over the top and garnish with fresh parsley.
Serving Suggestions
Serve with:
- Garlic mashed potatoes
- Steamed green beans or roasted broccoli
- A crisp side salad
