Description
Juicy chicken breasts stuffed with a creamy garlic butter mushroom and cheese filling, seared to golden perfection and finished in the oven. Rich, savory, and incredibly satisfying.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup fresh mushrooms, sliced (cremini or button)
- 3 garlic cloves, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup shredded mozzarella or provolone cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- 1/2 teaspoon paprika (optional)
- Toothpicks or kitchen twine to secure chicken
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, melt butter over medium heat. Add mushrooms and garlic, sauté until mushrooms are golden and tender. Remove from heat and let cool slightly.
- Mix sautéed mushrooms with mozzarella, Parmesan, and chopped parsley.
- Cut a pocket into each chicken breast, being careful not to cut all the way through.
- Stuff each pocket with the mushroom and cheese mixture, securing the opening with toothpicks or kitchen twine.
- Season chicken breasts with salt, pepper, and paprika.
- Heat olive oil in a large oven-safe skillet over medium heat. Sear chicken breasts on both sides until golden, about 3-4 minutes per side.
- Transfer skillet to the preheated oven and bake for 15-20 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove from oven and let rest for 5 minutes before serving.
Notes
- Add spinach to the filling for extra nutrients.
- Try Swiss or Gruyère cheese for a flavor variation.
- Serve with cauliflower mash or salad for a low-carb option.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 420
- Sugar: 1g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 120mg
