1. Prepare the Chicken
Preheat oven to 375°F (190°C).
Cut a pocket into the thickest side of each chicken breast, being careful not to cut all the way through. Season inside and out with salt and pepper.
2. Make the Mushroom Filling
Heat 2 tablespoons butter in a skillet over medium heat.
Add mushrooms, garlic, thyme, parsley, salt, and pepper. Cook for 5–6 minutes until mushrooms are golden and moisture evaporates.
Remove from heat and let cool slightly. Mix with mozzarella and Parmesan cheese.
3. Stuff the Chicken
Fill each chicken breast pocket with the mushroom-cheese mixture.
Secure the openings with toothpicks to keep the filling inside.
4. Sear and Bake
Heat olive oil + 1 tablespoon butter in an oven-safe skillet over medium-high heat.
Sear chicken 2–3 minutes per side until golden brown.
Transfer skillet to oven and bake for 18–22 minutes, or until internal temperature reaches 165°F (74°C).
5. Serve
Let rest for 5 minutes before slicing. Spoon any pan juices over the chicken.
Tips & Variations
Add spinach to the mushroom mixture for extra color and nutrients.
Use Gruyère or Fontina for a gourmet cheese twist.
Pair with garlic mashed potatoes or creamy risotto for an elegant meal.
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