Description
A delicious and comforting recipe featuring boneless chicken breasts stuffed with a rich mixture of sautéed mushrooms, garlic, cream cheese, mozzarella, and Parmesan. The chicken breasts are seared for a golden crust then baked to juicy perfection, making this dish perfect for a satisfying weeknight dinner or special occasion.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil (for searing)
- 1 tablespoon butter (for sautéing mushrooms)
- 1 additional tablespoon olive oil (for searing)
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
- 1 teaspoon dried thyme
- Salt and pepper to taste
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed chicken later.
- Sauté Mushrooms: In a skillet over medium heat, warm olive oil and butter. Add the sliced mushrooms and cook for 5 to 7 minutes until they are softened and nicely browned.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, ensuring the garlic doesn’t burn.
- Make Cheese Mixture: Mix in the cream cheese, shredded mozzarella, grated Parmesan, dried thyme, salt, and pepper. Cook until the cheeses melt and everything combines into a creamy stuffing. Remove from heat and set aside.
- Prepare Chicken Pockets: Carefully slice a pocket into each chicken breast without cutting all the way through, creating space to stuff the chicken.
- Stuff Chicken: Fill each chicken breast pocket generously with the cheesy mushroom mixture.
- Sear Chicken: Heat additional olive oil in the same skillet over medium-high heat. Sear each stuffed chicken breast for 2 to 3 minutes per side until golden brown, developing a flavorful crust.
- Bake: Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C) for safe consumption.
- Garnish and Serve: Sprinkle chopped fresh parsley on top for a pop of color and freshness. Serve immediately for the best taste and texture.
Notes
- Ensure to not cut all the way through the chicken breasts when creating pockets to keep the stuffing inside during cooking.
- Use a meat thermometer to check that chicken breasts reach a safe internal temperature of 165°F (74°C).
- If you prefer, substitute fresh thyme for dried thyme for a fresher herb flavor.
- For a lower-fat option, use reduced-fat cheeses and less butter.
- Leftover stuffed chicken can be refrigerated for up to 3 days and reheated gently.
