Instructions
- Prepare the Filling
- In a skillet, melt 1 tbsp butter over medium heat.
- Add mushrooms and sauté for 3–4 minutes until tender.
- Stir in minced garlic and cook 1 more minute.
- Remove from heat and let cool slightly.
- In a bowl, mix the mushrooms with cream cheese, mozzarella, and Parmesan until creamy.
- Stuff the Chicken
- Cut a pocket into each chicken breast (horizontally, without cutting all the way through).
- Season both sides with salt, pepper, garlic powder, and paprika.
- Fill each pocket with the mushroom-cheese mixture and secure with toothpicks if needed.
- Sear the Chicken
- Heat olive oil or butter in a large skillet over medium-high heat.
- Sear each stuffed chicken breast for 3–4 minutes per side until golden brown.
- Bake
- Transfer the skillet (or place chicken in a baking dish) to a preheated oven at 375°F (190°C).
- Bake for 15–20 minutes, or until the chicken is cooked through (internal temp 165°F / 74°C).
- Serve
- Let rest for a few minutes.
- Spoon some melted garlic butter from the pan on top and sprinkle with fresh parsley.
Tips
- Add spinach to the filling for extra color and flavor.
- You can make a quick garlic butter sauce by melting butter with minced garlic and parsley, then drizzle over the chicken before serving.
- Pairs perfectly with mashed potatoes, rice, or steamed veggies.
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