Description
This Garlic Butter Mushroom Stuffed Chicken Breast recipe features tender chicken breasts filled with a savory mixture of sautéed mushrooms, garlic, fresh thyme, and melted mozzarella and Parmesan cheeses. The chicken is seared to golden perfection before being baked to juicy, flavorful readiness. Perfect for a comforting low-carb, gluten-free dinner that’s sure to impress.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon butter
- Toothpicks or kitchen twine for securing
Stuffing
- 8 oz mushrooms, finely chopped (baby bella or cremini recommended)
- 3 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Instructions
- Preheat and sauté mushrooms: Preheat your oven to 375°F (190°C). In a skillet over medium heat, melt the butter with olive oil. Add the finely chopped mushrooms and sauté for 5 to 6 minutes until softened and most of their moisture evaporates.
- Add aromatics and seasonings: Stir in the minced garlic, thyme, salt, and black pepper. Cook for an additional minute to let the flavors meld, then remove the skillet from heat and allow the mixture to cool slightly.
- Mix cheeses into filling: Once the mushroom mixture has cooled a bit, stir in the shredded mozzarella and grated Parmesan cheeses until well combined.
- Prepare chicken pockets: Using a sharp knife, carefully cut a horizontal pocket into the side of each chicken breast, ensuring not to slice all the way through to maintain the pocket shape.
- Stuff chicken breasts: Spoon the mushroom and cheese filling into each chicken pocket. Secure the edges with toothpicks or kitchen twine to prevent the filling from spilling out during cooking.
- Sear the chicken: Heat a clean skillet over medium-high heat with a small amount of additional olive oil if needed. Sear each stuffed chicken breast for 3 to 4 minutes per side until golden brown.
- Bake to finish cooking: Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 15 to 20 minutes or until the internal temperature reaches 165°F (74°C).
- Rest and serve: Remove the chicken from the oven and let it rest for 5 minutes before serving to lock in juices and enhance flavor.
Notes
- Use baby bella or cremini mushrooms for a richer, deeper mushroom flavor.
- For a low-carb meal, serve the chicken breasts with sautéed greens or cauliflower mash as sides.
- You can prepare the stuffing mixture up to a day in advance and refrigerate it to streamline cooking on the day you serve.
- Be careful while cutting the chicken pocket to avoid cutting all the way through the breast.
- Removing the toothpicks or twine before eating is recommended for safety.
