Cheesy Garlic Butter Mushroom Stuffed Chicken
A delightful comfort dish featuring juicy chicken breasts stuffed with a creamy mushroom and cheese filling, perfect for a cozy dinner night.
Ingredients
For the chicken
- 4 pieces boneless, skinless chicken breasts Medium-sized, pound gently if uneven.
- 1 cup mushrooms, finely chopped Cremini or white button mushrooms; shiitakes are a nice addition.
For the stuffing
- 1/2 cup cream cheese, softened Softening helps in mixing.
- 1/2 cup shredded mozzarella cheese Freshly shredded melts best.
- 3 tablespoons butter For sautéing the mushrooms.
- 3 cloves garlic, minced Don’t skimp; it's the heart of the flavor.
- 1 teaspoon dried thyme Dried works well.
- 1 teaspoon dried parsley Adds herby note.
- 1/4 cup grated Parmesan cheese Nutty, salty finish.
- Salt and pepper to taste Adjust according to taste.
For garnish
- Fresh parsley Optional, for garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Melt the butter in a skillet over medium heat, then add the minced garlic. Stir for a minute until fragrant.
- Add the chopped mushrooms, thyme, parsley, salt, and pepper. Cook until mushrooms are golden and moisture is cooked off, about 5-7 minutes.
- In a bowl, mix the sautéed mushrooms with cream cheese and mozzarella.
- Cut a pocket in each chicken breast and stuff generously with the creamy mushroom mixture.
- Place the stuffed breasts in a greased baking dish and sprinkle with grated Parmesan.
Baking
- Bake in the preheated oven for 25-30 minutes, until juices run clear.
- Let the chicken rest for 5 minutes after baking.
- Garnish with fresh parsley and serve.
Notes
To keep leftovers, store cooled chicken in an airtight container in the fridge for up to 3 days. Reheat gently to maintain creaminess. You can also freeze baked chicken breasts for later meals.