Cheesy Chicken Stuffed with Garlic Butter Mushrooms

Components:

Regarding the chicken:

Four skinless and boneless chicken breasts

To taste, add salt and pepper.

One tablespoon of scorching olive oil

Regarding the Mushroom Filling:

• Two cups of finely chopped white or cremini mushrooms
• Two tablespoons of butter without salt
• Three minced garlic cloves
• One teaspoon of fresh thyme or half a teaspoon of dried thyme
• One-fourth teaspoon of salt
• 1/4 tsp black pepper
• 1/2 cup softened cream cheese
• Half a cup of mozzarella cheese, shredded
• 1/4 cup of Parmesan cheese, grated
• One tablespoon of freshly chopped parsley (optional; garnish)

Regarding the Butter Sauce with Garlic:

• One-fourth cup unsalted butter
• Two minced garlic cloves
• One tablespoon of freshly chopped parsley (optional)
• To taste, add salt and pepper.

Directions:

First, get the chicken ready.
Warm up the oven: Set the oven temperature to 375°F, or 190°C.
Get the chicken breasts ready: Make a pocket in each chicken breast by cutting a horizontal slit along the side with a sharp knife. Take care not to cut through completely. Sprinkle salt and pepper on the chicken breasts’ two sides.
Cook the chicken: In a large ovenproof skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts to the hot pan and sear them for two to three minutes on each side, or until golden brown. After taking the chicken out of the pan, place it aside.

Step 2: Get the stuffing for the mushrooms ready.
Prepare the mushrooms: Melt two tablespoons of butter in the same skillet over medium heat. After adding the chopped mushrooms, simmer them for five to seven minutes, or until they are soft and have released their moisture. Stir from time to time.
Add the seasoning and garlic: Season the mushrooms with salt, pepper, dry thyme, and minced garlic. Cook until the garlic is aromatic, another one to two minutes.
Prepare the filling with mushrooms: After taking the skillet off of the burner, let the mushroom mixture to cool for a few minutes. Add the grated Parmesan, shredded mozzarella, and softened cream cheese and mix until everything is creamy and well incorporated.

Stuffing the Chicken in Step Three
Fill the Chicken: Stuff the mushroom filling into each chicken breast carefully. If necessary, you can use toothpicks to seal the chicken breasts’ opening.
Put the chicken in the oven: Place the filled chicken breasts in a baking dish or back in the skillet. The chicken should be cooked through and have an internal temperature of 165°F (75°C) after 20 to 25 minutes of baking in the oven.

Step 4: Prepare the Butter Sauce with Garlic
Get the sauce ready: Melt 1/4 cup of the butter in a small skillet over medium heat while the chicken bakes. Stirring often, add the minced garlic and simmer for 1 to 2 minutes, or until fragrant but not browned.
Add seasoning to the sauce. Add salt and pepper for seasoning, and if using, mix in the chopped parsley. Take off the heat.

Step 5: Offer
Drizzle the Garlic Butter: After the chicken has finished cooking, take it out of the oven and cover each packed chicken breast with the garlic butter sauce.
Serve after garnishing: Serve hot, garnished with more fresh parsley if preferred. This recipe goes excellent with a fresh salad, mashed potatoes, or roasted veggies on the side.

Advice:

• To enhance the flavor of the mushroom mixture, you can incorporate some shredded cheddar cheese.
• Make it Creamier: You can incorporate a few tablespoons of heavy cream or sour cream into the mushroom mixture if you like your stuffing creamier.
• Stuffing Variations: To add more texture and taste to the mushroom mixture, try adding a handful of spinach or artichokes, or you can experiment with different herbs and spices.

With its rich garlic butter sauce and creamy, cheesy filling, this Cheesy Garlic Butter Mushroom Stuffed Chicken is a decadent dish that is guaranteed to wow anybody you serve it to. Have fun!