Cheesy Garlic Butter Mushroom Stuffed Chicken (Print Version)

# Ingredients:

→ For the Chicken

01 - 4 boneless, skinless chicken breasts (about 6-8 oz each)
02 - Salt and freshly ground black pepper, to taste
03 - 3 tablespoons butter
04 - 1/4 cup grated Parmesan cheese
05 - Fresh parsley, chopped, for garnish

→ For the Filling

06 - 1 cup mushrooms, finely chopped (cremini or white button work well)
07 - 1/2 cup cream cheese, softened
08 - 1/2 cup shredded mozzarella cheese
09 - 3 cloves garlic, minced
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried parsley
12 - Salt and freshly ground black pepper, to taste

# Instructions:

01 - Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking. The parchment paper also makes for easier cleanup later.
02 - Place each chicken breast on a cutting board. With a sharp knife, carefully cut a horizontal pocket into the thickest part of each chicken breast, being careful not to cut all the way through to the other side. You want to create a deep pocket to hold the filling while keeping the chicken intact. Season both the outside and inside of the chicken pockets with salt and pepper.
03 - In a medium bowl, combine the finely chopped mushrooms, softened cream cheese, shredded mozzarella cheese, minced garlic, dried thyme, dried parsley, salt, and pepper. Mix thoroughly until all ingredients are well incorporated and you have a creamy, consistent filling. The softened cream cheese should bind all the ingredients together.
04 - Divide the mushroom and cheese mixture equally among the four chicken breasts (about 2-3 tablespoons per breast, depending on size). Gently spoon the filling into the pocket of each chicken breast, pressing it in with your fingers or the back of a spoon. Try not to overstuff, as this might cause the filling to leak out during cooking. If needed, you can use toothpicks to secure the openings.
05 - In a large oven-proof skillet, melt the butter over medium heat until it begins to foam. Place the stuffed chicken breasts in the skillet and sear for 3-4 minutes on each side until golden brown. This step creates a flavorful crust and helps seal in the juices. Be gentle when flipping to avoid pushing out the filling. If your skillet isn't large enough, work in batches to avoid crowding.
06 - Transfer the seared chicken breasts to the prepared baking sheet, arranging them so they're not touching. If you used an oven-proof skillet, you can skip this step and place the entire skillet directly in the oven. Sprinkle the grated Parmesan cheese evenly over the top of each chicken breast, creating a cheesy crust that will brown beautifully in the oven.
07 - Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the chicken (not the filling). The cheese on top should be melted and starting to turn golden brown.
08 - Remove the chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in more tender and flavorful chicken. If you used toothpicks, remember to remove them before serving. Garnish with freshly chopped parsley for a pop of color and fresh flavor.
09 - Serve the stuffed chicken breasts hot, with any pan juices spooned over the top. If desired, add an extra small pat of butter on top of each chicken breast as you serve for an additional touch of richness. This elegant main dish pairs wonderfully with roasted vegetables, a side salad, or garlic mashed potatoes.

# Notes:

01 - This stuffed chicken breast recipe creates an impressive main dish that looks and tastes like restaurant quality but is surprisingly easy to make at home.
02 - You can use any type of mushrooms you prefer - cremini (baby portobello) add a deeper flavor, while white button mushrooms have a milder taste. For a more luxurious version, try including some chopped shiitake or oyster mushrooms.
03 - If you don't have an oven-proof skillet, simply transfer the seared chicken to a baking dish before placing in the oven.
04 - For extra flavor, you can add a splash of white wine or chicken broth to the pan after searing the chicken, then pour this sauce over the chicken before baking.

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