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Easy Cheesy Garlic Butter Mushroom Stuffed Chicken

This recipe takes simple ingredients and turns them into something truly magical: tender chicken filled with a creamy, cheesy, garlicky mushroom mixture, all finished with a golden bake. It's surprisingly easy and perfect for a cozy weeknight dinner or when you have guests over.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts choose roughly the same size
  • 1 cup mushrooms finely chopped
  • 1/2 cup cream cheese softened
  • 1/2 cup shredded mozzarella cheese
  • 3 tablespoons butter
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese
  • fresh parsley chopped, for garnish

Equipment

  • Baking Sheet
  • Skillet
  • Medium bowl
  • Sharp Knife
  • Meat Thermometer

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Step 2: Lay a chicken breast flat and carefully cut a pocket into the thickest side, going almost all the way through but leaving about a half-inch connected on the sides and bottom. Repeat with the remaining chicken breasts.
  3. Step 3: In a medium bowl, combine the finely chopped mushrooms, softened cream cheese, shredded mozzarella, minced garlic, dried thyme, dried parsley, and a good pinch of salt and pepper. Stir until nicely mixed.
  4. Step 4: Spoon the mushroom mixture into the pocket you cut in each chicken breast. Try to get a good amount in there!
  5. Step 5: Grab a skillet (oven-safe if you have one, otherwise use a regular one and plan to transfer). Melt the butter over medium heat.
  6. Step 6: Carefully place the stuffed chicken breasts in the hot skillet. Sear them for about 3-4 minutes on each side until they are beautifully golden brown.
  7. Step 7: Once they're golden, transfer the seared chicken breasts from the skillet to your prepared baking sheet.
  8. Step 8: Sprinkle the grated Parmesan cheese evenly over the top of each stuffed chicken breast.
  9. Step 9: Pop the baking sheet into your preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through (no pink inside!) and the internal temperature reaches 165°F (74°C).
  10. Step 10: Once they're out of the oven, let them rest for a few minutes. Just before serving, chop some fresh parsley and sprinkle it over the top for a pop of color and freshness.

Notes

Tips for Success: When making the pocket, go slow to keep the bottom and sides intact. Ensure cream cheese is softened for easy mixing and stuffing. Don't overstuff to prevent excessive oozing. Use a meat thermometer to check for doneness (165°F / 74°C). You can prep the filling a day ahead or stuff the chicken a few hours ahead and store in the fridge.
Storage: Store leftover cooked chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or in a preheated oven at 325°F (160°C) until warmed through. You can freeze cooked stuffed chicken for up to 2-3 months. Thaw overnight in the refrigerator and reheat as directed.