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This dish combines the rich flavor of garlic butter mushrooms, gooey melted cheese, and tender pan-seared chicken breasts for an irresistible meal. The inside is creamy and savory, while the outside gets a perfect golden crust. Serve it with mashed potatoes, pasta, or roasted veggies.
⏱️ Time:
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Total Time: ~50 minutes
- Servings: 4
🍳 Equipment:
- Sharp knife
- Skillet (oven-safe preferred)
- Tongs or spatula
- Toothpicks or kitchen twine
- Small bowl
- Meat thermometer (optional, but helpful)
📝 Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt & black pepper to taste
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil or butter (for searing)
For the Mushroom Filling:
- 2 tablespoons unsalted butter
- 8 oz mushrooms, finely chopped (cremini, baby bella, or white)
- 3 cloves garlic, minced
- Salt & pepper to taste
- 1/4 teaspoon thyme or rosemary (optional)
- 1/4 cup cream cheese (room temp)
- 1/2 cup shredded mozzarella or provolone
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped parsley (optional)
🧾 Ingredient Notes:
- Mushrooms: Chop finely for even cooking and better stuffing texture.
- Cheese: Use melty cheeses like mozzarella, provolone, or fontina. Parmesan adds sharpness.
- Seasoning: Italian seasoning gives great depth, but you can swap with Cajun for a spicier twist.
👩🍳 Instructions:
1. Prepare the Filling:
- In a skillet, melt butter over medium heat.
- Add chopped mushrooms and cook until golden and all moisture is gone (6–8 minutes).
- Stir in garlic, herbs, salt, and pepper. Cook for 1 minute more.
- Remove from heat and let cool slightly.
- Mix in cream cheese, mozzarella, and Parmesan. Set aside.
2. Butterfly the Chicken:
- Carefully cut a pocket into the thickest part of each chicken breast (don’t cut all the way through).
- Season all over with salt, pepper, paprika, and Italian seasoning.
3. Stuff the Chicken:
- Spoon the mushroom-cheese mixture into each chicken pocket.
- Secure with toothpicks or kitchen twine to keep stuffing inside.
4. Sear the Chicken:
- Preheat oven to 375°F (190°C) if finishing in the oven.
- Heat olive oil or butter in a large skillet over medium-high heat.
- Sear chicken for 3–4 minutes per side, until golden brown.
5. Bake to Finish (Optional but recommended):
- Transfer skillet to the oven or move chicken to a baking dish.
- Bake for 12–15 minutes, or until internal temperature reaches 165°F (74°C).
6. Rest & Serve:
- Let chicken rest for 5 minutes before slicing.
- Garnish with parsley and serve with mashed potatoes, green beans, or a light salad.
📊 Nutrition (Per stuffed chicken breast, approx.):
- Calories: ~420
- Protein: ~45g
- Fat: ~25g
- Carbs: ~5g
- Fiber: ~1g
- Sodium: ~450mg
💡 Tips & Variations:
Tips:
- Make sure the mushrooms are cooked dry before adding cheese to avoid soggy filling.
- Use a meat thermometer to ensure perfect doneness without overcooking.
- Don’t overstuff the chicken or the filling may spill during cooking.
Variations:
- Add spinach: Stir in a handful of chopped spinach to the mushroom mix.
- Spicy kick: Add crushed red pepper or a dash of Cajun seasoning.
- Creamy sauce option: Make a quick garlic cream sauce with the pan drippings, heavy cream, and a splash of white wine.
