Ingredients
- 4 boneless, skinless chicken breasts
- 8 oz fresh mushrooms (cremini or white button), chopped
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
- 1/2 teaspoon paprika
- Fresh parsley, chopped (optional, for garnish)
- Toothpicks or kitchen twine (for securing the chicken)
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, melt butter over medium heat. Add mushrooms and garlic; sauté until golden and fragrant. Remove from heat.
- Mix the sautéed mushrooms with cream cheese, mozzarella, and Parmesan until well combined.
- Cut a pocket into each chicken breast without slicing all the way through. Season the outside with salt, pepper, and paprika.
- Stuff each chicken breast with the mushroom cheese mixture and secure with toothpicks or kitchen twine.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2–3 minutes per side until golden brown.
- Transfer the skillet to the preheated oven and bake for 18–20 minutes, or until the chicken is cooked through (internal temp 165°F/74°C).
- Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Notes
- Add chopped spinach or sun-dried tomatoes for extra flavor.
- Use provolone or Swiss cheese as substitutes for mozzarella.
- Add crushed red pepper flakes for a spicy kick.
- Can be made ahead and stored in the fridge for up to 24 hours before cooking.
- Store leftovers in the fridge for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 420
- Sugar: 2g
- Sodium: 390mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 130mg
