4 boneless, skinless chicken breasts2 cups mushrooms (button, cremini, or portobello), sliced1/2 cup mozzarella cheese, shredded1/4 cup Parmesan cheese, grated1/2 cup unsalted butter3-4 cloves garlic, minced1 tablespoon fresh parsley, chopped1 teaspoon fresh thyme (optional)1 tablespoon olive oilSalt and pepper to taste1 tablespoon fresh lemon juice (optional, for garnish)
Instructions:
Prepare the Chicken:Using a sharp knife, carefully cut a pocket in each chicken breast without cutting all the way through. Set aside.Make the Garlic Butter:In a small pan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Stir in fresh parsley, thyme (optional), salt, and pepper. Remove from heat and set aside.Prepare the Mushroom Filling:Heat olive oil in a large pan over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, until softened. Add half of the garlic butter and mix in the mozzarella and Parmesan cheese. Stir until the cheese melts and the mixture becomes creamy.Stuff the Chicken:Spoon the mushroom and cheese mixture into each chicken breast pocket. Use toothpicks or kitchen twine to seal the chicken. Brush the top of each stuffed chicken breast with the remaining garlic butter.Bake the Chicken:Preheat your oven to 375°F (190°C). Place the stuffed chicken breasts in a greased baking dish and bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).Garnish and Serve:Once baked, remove the toothpicks or twine. Garnish with fresh parsley and a squeeze of lemon juice before serving. Enjoy!
Notes:
Make Ahead: Stuff and refrigerate the chicken breasts up to 24 hours before baking.Freezing: Stuff the chicken and freeze for up to 3 months. Thaw overnight in the fridge and bake as directed.Optional Add-Ins: Add a pinch of crushed red pepper flakes for a spicy kick.Enjoy your Cheesy Garlic Butter Mushroom Stuffed Chicken with a side of roasted vegetables, mashed potatoes, or a fresh salad for a complete meal!