6
Prep Time
- Prep: 15 minutes
- Cook: 25–30 minutes
- Total: 45 minutes
- Servings: 4
Ingredients
- 4 chicken breasts
- 1 cup mushrooms, finely chopped
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 cup shredded mozzarella or provolone cheese
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp fresh parsley, chopped
- 1 tbsp olive oil
Instructions
Step 1: Prepare the Chicken
Using a sharp knife, carefully cut a pocket into the side of each chicken breast without slicing all the way through.
Season both sides with:
- salt
- black pepper
- Italian seasoning
Step 2: Make the Mushroom Filling
In a skillet over medium heat:
- Melt butter
- Add chopped mushrooms and cook for 5–6 minutes until softened and browned
- Stir in minced garlic and cook for 30 seconds
Remove from heat and let cool slightly.
Mix in:
- shredded mozzarella or provolone
- chopped parsley
Step 3: Stuff the Chicken
Fill each chicken breast pocket with the mushroom-cheese mixture.
Secure openings with toothpicks if needed.
Step 4: Sear the Chicken
Heat olive oil in a large oven-safe skillet over medium-high heat.
Sear chicken for 3–4 minutes per side until golden brown.
Step 5: Bake
Transfer skillet to a preheated oven at 200°C (400°F).
Bake for 15–20 minutes or until chicken reaches an internal temperature of 75°C (165°F).
Step 6: Serve
Let rest for 5 minutes before serving.
Spoon any garlic butter from the pan over the chicken and garnish with fresh parsley.
Serving Suggestions
- Garlic mashed potatoes
- Roasted vegetables
- Buttered pasta
- Caesar salad
- Rice pilaf
Tips
- Don’t overstuff the chicken or the filling may leak out.
- Pat chicken dry before searing for better browning.
- Add spinach to the filling for extra flavor and color.
- Use freshly shredded cheese for the best melt.
