Garlic Butter Mushroom Chicken (Print Version)
# Ingredients:
→ Mushroom Filling
01 -
1 tablespoon butter
02 -
1 tablespoon olive oil
03 -
1½ cups mushrooms, finely chopped (button or cremini)
04 -
2 garlic cloves, minced
05 -
½ teaspoon dried thyme
06 -
¼ teaspoon salt
07 -
¼ teaspoon black pepper
→ Chicken
08 -
4 boneless, skinless chicken breasts
09 -
1 teaspoon salt
10 -
½ teaspoon black pepper
11 -
1 teaspoon paprika
12 -
1 teaspoon garlic powder
13 -
1 tablespoon olive oil
14 -
4 slices mozzarella cheese
15 -
Toothpicks or kitchen twine
→ Garlic Butter Sauce
16 -
2 tablespoons butter
17 -
2 garlic cloves, minced
18 -
1 tablespoon fresh parsley, chopped
19 -
Juice of ½ lemon (optional)
# Instructions:
01 -
Heat butter and olive oil in a skillet over medium heat. Add finely chopped mushrooms and cook for 5-6 minutes until browned and soft. Stir in minced garlic, thyme, salt, and pepper. Cook for 1-2 minutes until fragrant, then remove from heat and let cool slightly.
02 -
Preheat oven to 375°F. Butterfly each chicken breast by slicing horizontally, being careful not to cut all the way through. Open like a book and season both sides with salt, pepper, paprika, and garlic powder.
03 -
Spoon the mushroom mixture evenly into each butterflied chicken breast. Add a slice of mozzarella cheese on top of the mushrooms. Fold the chicken back over and secure the edges with toothpicks or kitchen twine.
04 -
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes per side until golden brown and crispy on the outside.
05 -
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F. While baking, melt 2 tablespoons butter in a small saucepan, add minced garlic and cook for 1-2 minutes, then stir in parsley and lemon juice.
06 -
Remove toothpicks or twine from the cooked chicken. Let rest for 5 minutes before slicing. Drizzle with the garlic butter sauce and serve hot with your favorite side dishes.
# Notes:
01 -
Butterfly the chicken carefully to create an even pocket without cutting all the way through
02 -
Let the mushroom filling cool slightly before stuffing to prevent the cheese from melting too quickly
03 -
Use an oven-safe skillet to go seamlessly from stovetop to oven for the best results
04 -
Let chicken rest after baking to allow juices to redistribute for maximum tenderness