Prep time: 15 mins | Cook time: 20–25 mins | Servings: 4
Ingredients
- The Protein: 4 boneless, skinless chicken breasts.
- The Sautéed Filling:
- 1 tablespoon olive oil.
- 8 oz baby bella mushrooms, sliced.
- 2 cloves garlic, minced.
- 1/4 cup chopped fresh parsley.
- The Cheese: 1 cup shredded mozzarella or Swiss cheese.
- The Garlic Butter Glaze:
- 2 tablespoons butter, melted.
- 1/2 teaspoon garlic powder.
- 1/2 teaspoon dried oregano.
- For Serving: Sautéed mushrooms and fresh rosemary sprigs for garnish.
Instructions
- Sauté the Mushrooms: In a large skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms and sauté for 5–7 minutes until golden and tender. Stir in the minced garlic and half of the parsley during the last minute, then set aside to cool slightly.
- Prep the Chicken: Use a sharp knife to cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
- Stuff: Stuff each pocket generously with the sautéed mushroom mixture and a handful of shredded cheese. Secure the opening with toothpicks if necessary.
- Season & Sear: Season the outside of the chicken with salt and pepper. In the same skillet used for the mushrooms, sear the chicken for 3–5 minutes per side until golden brown.
- Bake: Transfer the skillet (if oven-safe) or a baking dish to the oven. Bake at 400°F for 10–15 minutes until the chicken is cooked through and the cheese is oozing out.
- Glaze: Brush the tops of the chicken with the garlic butter mixture during the last 2 minutes of baking for a rich, flavorful finish.
- Finish: Garnish with the remaining fresh parsley and serve with extra sautéed mushrooms on the side.