Description
Juicy chicken breasts stuffed with gooey cheese and garlicky mushrooms. This isn’t just dinner, it’s an experience your taste buds deserve tonight.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- 8 oz cremini or button mushrooms, finely chopped
- 4 cloves garlic, minced (divided use)
- 3 tablespoons unsalted butter (divided use)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 4 oz cream cheese, softened
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter (for sauce)
- 3 cloves garlic, minced (for sauce)
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Heat 2 tablespoons butter in a skillet over medium heat. Add mushrooms and cook for 5-6 minutes until they release moisture and brown. Add half the minced garlic, cook 1 minute more. Season with salt and pepper. Remove from heat and cool for 5 minutes.
- In a medium bowl, combine cooled mushroom mixture, mozzarella, parmesan, cream cheese, thyme, and Italian seasoning. Mix well and adjust seasoning if needed.
- Butterfly each chicken breast by cutting horizontally, stopping 1/2 inch from the opposite edge. Place between plastic wrap and pound to 1/4 inch thickness. Season both sides with salt and pepper.
- Divide mushroom-cheese mixture among the four chicken breasts, placing on one half of each opened breast. Fold the other half over and secure with toothpicks if needed.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear stuffed chicken for 3-4 minutes per side until golden brown.
- Transfer skillet to a preheated 375°F oven and bake for 15-20 minutes, until chicken reaches 165°F internal temperature.
- Meanwhile, make the sauce: In a separate saucepan, melt 4 tablespoons butter over medium heat. Add remaining garlic and sauté 30 seconds. Add chicken broth, bring to a simmer, then stir in heavy cream. Simmer 3-5 minutes until slightly thickened. Add parsley and season with salt and pepper.
- Remove chicken from oven, rest for 5 minutes, then remove toothpicks. Drizzle with garlic butter sauce and serve immediately.