Ingredients
Equipment
Method
- Prepare the Chicken: If your chicken breasts are thick, carefully butterfly them lengthwise, creating a pocket without cutting all the way through. Alternatively, place each chicken breast between two sheets of plastic wrap and pound them to an even 1/2-inch thickness using a meat mallet or rolling pin. This ensures even cooking and easier stuffing. Season both sides of the chicken breasts lightly with salt and pepper.4 boneless, skinless chicken breasts, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Sauté the Mushrooms: Heat 1 tablespoon of olive oil in a large skillet or oven-safe pan over medium heat. Add the finely chopped cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and are nicely browned. This step concentrates their flavor.1 tablespoon olive oil, 8 oz cremini mushrooms
- Create the Garlic Butter Mixture: In a small bowl, melt the 1/4 cup of unsalted butter. Add the minced garlic to the melted butter and stir well. This infused garlic butter will be used for both the stuffing and basting.1/4 cup unsalted butter, 4 cloves garlic
- Prepare the Filling: To the sautéed mushrooms in the skillet, add the softened cream cheese, shredded mozzarella cheese, grated Parmesan cheese, garlic butter mixture (reserve about 1 tablespoon for basting the chicken), chopped fresh parsley, and dried Italian seasoning. Stir everything together until well combined and the cheeses are starting to melt and create a creamy, cohesive filling. If using, stir in the panko breadcrumbs for added texture.8 oz cremini mushrooms, 1/4 cup cream cheese, 1/2 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 2 tablespoons fresh parsley, 1 teaspoon dried Italian seasoning, 1/4 cup panko breadcrumbs
- Stuff the Chicken: Lay the prepared chicken breasts flat on a clean surface. Divide the mushroom and cheese filling evenly among the chicken breasts. Spoon the filling onto one half of each butterflied chicken breast, or spread it evenly over the pounded chicken. Fold the other half of the chicken over the filling, or roll the pounded chicken tightly around the filling, creating a neat parcel. Secure the edges with toothpicks if needed to prevent the filling from escaping during cooking.4 boneless, skinless chicken breasts
- Sear the Chicken (Optional but Recommended): In the same skillet (if oven-safe) or a separate oven-safe pan, heat a little more olive oil over medium-high heat. Carefully place the stuffed chicken breasts seam-side down into the hot pan. Sear for 2-3 minutes per side, until golden brown. This step creates a delicious crust and locks in moisture.1 tablespoon olive oil, 4 boneless, skinless chicken breasts
- Bake the Chicken: Preheat your oven to 375°F (190°C). Transfer the seared stuffed chicken breasts to a baking dish or leave them in the oven-safe skillet. Brush the remaining reserved garlic butter mixture over the tops of the chicken breasts. Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer at its thickest part. The cheese should be bubbly and lightly golden.4 boneless, skinless chicken breasts
- Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute, ensuring tender and moist chicken. Remove any toothpicks before serving. Garnish with additional fresh parsley if desired.
Notes
A succulent, flavorful one-pan meal with tender chicken, savory mushrooms, rich garlic butter, and ooey-gooey cheese. Perfect for weeknights.
