Ingredients
- 2 large boneless, skinless chicken breasts
- 1 cup mushrooms, finely chopped
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 cup cream cheese, softened
- 1/4 cup shredded mozzarella cheese
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Prepare a baking dish.
- In a skillet over medium heat, melt 2 tablespoons of butter. Add chopped mushrooms and cook for 5–7 minutes until softened and golden.
- Add garlic, salt, pepper, and thyme. Cook for another 1–2 minutes. Remove from heat and let cool slightly.
- In a bowl, combine the mushroom mixture with cream cheese and mozzarella. Stir until well mixed.
- Cut a pocket into each chicken breast, being careful not to slice through. Stuff each with the mushroom filling and secure with toothpicks if needed.
- In the same skillet, melt remaining tablespoon of butter over medium-high heat. Sear the chicken breasts for 3–4 minutes per side until golden.
- Transfer chicken to baking dish and bake for 20–25 minutes, or until internal temperature reaches 165°F.
- Let rest for 5 minutes. Remove toothpicks, garnish with parsley, and serve warm.
Notes
- Use a meat thermometer to ensure chicken is fully cooked.
- Secure with toothpicks to prevent filling from escaping.
- Let the mushroom mixture cool slightly before stuffing for easier handling.
- Customize with spinach, sun-dried tomatoes, or alternative cheeses like ricotta.
- Reheat in oven to preserve juiciness; avoid overcooking in microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking & Pan-Searing
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420
- Sugar: 1g
- Sodium: 430mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 135mg
