Description
How to make juicy chicken breasts stuffed with garlic butter mushrooms and melted cheese that creates the most satisfying weeknight dinner ever.
Ingredients
Scale
Chicken Base
- 4 large boneless skinless chicken breasts, pounded to even thickness
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Mushroom Filling
- 8 oz cremini mushrooms, finely chopped
- 4 cloves garlic, minced
- 3 tbsp butter
- 1/4 cup dry white wine
- 2 tbsp fresh thyme leaves
Cheese & Seasonings
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp Italian seasoning
- 2 tbsp fresh parsley, chopped
- 8–10 toothpicks for securing
Instructions
- Prep Chicken: Pound chicken breasts to even thickness, then cut deep pockets horizontally. Season inside and out with salt and pepper. Don’t cut all the way through – you need those pockets intact.
- Cook Mushrooms: Sauté chopped mushrooms in butter until golden and liquid evaporates, about 8 minutes. Add garlic and thyme, cook 1 minute until fragrant. Deglaze with wine and let it reduce.
- Make Filling: Remove mushroom mixture from heat and stir in cream cheese until smooth. Add mozzarella, Parmesan, and Italian seasoning. Let cool slightly so cheese doesn’t completely melt.
- Stuff Chicken: Divide filling evenly among chicken pockets, don’t overstuff or it will leak out. Secure openings with toothpicks, tucking any loose filling back inside as you go.
- Sear Chicken: Heat olive oil in oven-safe skillet over medium-high heat. Sear stuffed chicken 3-4 minutes per side until golden brown. Don’t move them too early or they’ll stick.
- Finish Cooking: Transfer skillet to 375°F oven and bake 15-18 minutes until internal temperature reaches 165°F. Let rest 5 minutes before removing toothpicks and slicing.
- Serve Hot: Slice each breast diagonally to show off that gorgeous stuffing. Garnish with fresh parsley and serve immediately while the cheese is still melty and perfect.
Notes
- Let mushroom filling cool completely before stuffing or cheese will melt and leak everywhere.
- Store leftovers in airtight container for up to 3 days in refrigerator.
- Substitute chicken broth for white wine if preferred or cooking for children.
- Double the mushroom filling recipe and use extra as pasta sauce later.
- Pound chicken to even thickness for uniform cooking and easier pocket cutting.
- Remove toothpicks before serving to avoid accidents at the dinner table.
Allergy Information: Dairy
Nutrition
- Calories: 485 calories
- Fat: 28g
- Carbohydrates: 6g
- Protein: 52g