Cheesy Garlic Butter Mushroom Stuffed Chicken
A hearty dish featuring tender chicken breasts stuffed with a creamy mushroom filling infused with garlic and herbs, baked to perfection.
Ingredients
Main Ingredients
- 4 pieces Chicken breasts Boneless and skinless
- 1 cup Mushrooms, chopped Any variety of mushrooms
- 2 cloves Garlic, minced Fresh garlic preferred
- 2 tablespoons Butter For sautéing
- 4 ounces Cream cheese Softened
- 1 cup Shredded mozzarella cheese For stuffing
- 1/2 cup Parmesan cheese Grated, for topping
- 1 tablespoon Herbs (e.g., thyme, parsley) Fresh herbs for flavor
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a skillet, sauté minced garlic and chopped mushrooms in butter until soft and fragrant.
- In a mixing bowl, combine the sautéed mushrooms with cream cheese, shredded mozzarella, and your choice of herbs.
- Carefully cut pockets in the chicken breasts and generously stuff them with the mushroom mixture.
- Season the outside of the stuffed chicken breasts with salt and pepper to taste.
Cooking
- In a hot skillet, sear the stuffed chicken breasts until they are golden brown on both sides.
- Transfer the seared chicken to the preheated oven and bake for approximately 20-25 minutes.
- After the initial baking time, sprinkle the chicken with Parmesan cheese and bake for an additional 5 minutes until the cheese is melted and bubbly.
Serving
- Serve the stuffed chicken hot, drizzled with pan juices, alongside your favorite sides like pasta, mashed potatoes, or steamed vegetables.
Notes
Allow leftover stuffed chicken to cool completely before storing. Refrigerate for up to 3 days or freeze for up to 2 months. Thaw in the refrigerator before reheating.