Cheesy Garlic Butter Mushroom Chicken (Print Version)
Juicy chicken filled with mushrooms, garlic, and creamy cheese, baked to perfection with a golden, herby crust.
# Ingredients:
→ Protein
01 -
4 boneless, skinless chicken breasts
→ Vegetables
02 -
1 cup mushrooms, finely chopped
→ Dairy
03 -
1/2 cup cream cheese, softened
04 -
1/2 cup shredded mozzarella cheese
05 -
1/4 cup grated Parmesan cheese
→ Seasonings and Herbs
06 -
3 cloves garlic, minced
07 -
1 teaspoon dried thyme
08 -
1 teaspoon dried parsley
09 -
Salt and freshly ground black pepper, to taste
→ Fats
10 -
3 tablespoons butter
→ Garnish
11 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
Set oven to 375°F. Line a baking sheet with parchment paper or apply a light coating of oil.
02 -
Cut a deep pocket into the side of each chicken breast, being careful not to slice all the way through. Combine mushrooms, cream cheese, mozzarella cheese, minced garlic, dried thyme, dried parsley, salt, and pepper in a mixing bowl. Fill each chicken breast with an equal portion of the prepared mixture.
03 -
Melt butter in a large skillet over medium heat. Sear the stuffed chicken breasts for 3–4 minutes per side until deep golden brown.
04 -
Transfer seared chicken breasts to the prepared baking sheet. Evenly distribute grated Parmesan over each piece. Bake in the preheated oven for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is fully melted.
05 -
Sprinkle freshly chopped parsley over the chicken before serving.
# Notes:
01 -
Ensure the filling is spread evenly in each pocket for consistent flavor and moisture. Use a sharp knife to avoid tearing the chicken breasts while creating the pockets. Allow the cooked chicken to rest for a few minutes before slicing to retain juices.