Description
A delicious and comforting dish featuring tender chicken breasts stuffed with a creamy blend of sautéed mushrooms, garlic, and three types of cheese. This Cheesy Garlic Butter Mushroom Stuffed Chicken combines rich flavors and a golden sear with a perfectly baked finish, making it an ideal meal for any occasion.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil (plus extra for searing)
- 1 tablespoon butter
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 tablespoon fresh parsley, chopped (for garnish)
Stuffing
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 cup cream cheese, softened
- 1/4 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed chicken breasts later in the process.
- Sauté Mushrooms: In a skillet over medium heat, melt the butter with the olive oil. Add the sliced mushrooms and cook for 5-7 minutes until they are softened and browned, enhancing their flavor and texture.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, infusing the mushrooms with aromatic garlic flavor.
- Create Cheese Mixture: Mix in the softened cream cheese, shredded mozzarella, grated Parmesan, dried thyme, salt, and pepper. Continue cooking until the cheeses have melted and everything is well combined. Remove from heat and set aside.
- Prepare Chicken: Carefully cut a pocket into each chicken breast without slicing all the way through, creating space to hold the filling.
- Stuff Chicken: Spoon the cheesy mushroom mixture into each chicken breast pocket, filling them evenly.
- Sear Chicken: Heat a small amount of olive oil in the same skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until they develop a golden-brown crust, locking in juices and flavor.
- Bake Chicken: Transfer the seared chicken breasts to a baking dish. Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) to ensure they are fully cooked.
- Garnish and Serve: Once baked, garnish with freshly chopped parsley and serve immediately for a warm, savory meal.
Notes
- Ensure you do not cut all the way through the chicken breasts when creating pockets to prevent the filling from leaking out during cooking.
- Use a meat thermometer to check the internal temperature for perfectly cooked chicken.
- For extra flavor, you can add a splash of white wine or chicken broth when sautéing the mushrooms.
- This dish pairs well with steamed vegetables, rice, or a fresh salad.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
