Description
This Mushroom Melt Stuffed Chicken recipe features tender boneless chicken breasts stuffed with a savory mixture of sautéed mushrooms, garlic, herbs, and melted cheeses. The chicken is seared to a golden brown and then baked to juicy perfection, topped with Parmesan and fresh parsley for a deliciously comforting and elegant meal perfect for any occasion.
Ingredients
Scale
Chicken
- 2 large boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
Mushroom Filling
- 1 cup mushrooms, finely chopped (button, cremini, or portobello)
- 1 tablespoon butter
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ cup shredded mozzarella cheese (or Swiss cheese for extra flavor)
- 2 tablespoons cream cheese (optional for extra creaminess)
Topping (Optional)
- ¼ cup grated Parmesan cheese
- Fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a baking dish with oil or cooking spray to prevent sticking.
- Cook Mushroom Filling: Heat a skillet over medium heat and melt the butter. Add the finely chopped mushrooms, minced garlic, salt, black pepper, and dried thyme.
- Sauté Mushrooms: Cook the mixture for 5-7 minutes, stirring occasionally, until the mushrooms become soft and most of the liquid has evaporated.
- Add Cheese to Filling: Remove the skillet from heat and stir in the shredded mozzarella (or Swiss) cheese and cream cheese if using. Set this mixture aside to cool slightly.
- Prepare Chicken Breasts: Using a sharp knife, slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through.
- Season Chicken: Season both sides of each chicken breast with salt, black pepper, garlic powder, onion powder, and Italian seasoning evenly.
- Stuff Chicken: Spoon the prepared mushroom and cheese mixture evenly into the pocket of each chicken breast.
- Secure Stuffing: Close the pockets and secure them with toothpicks to keep the filling inside during cooking.
- Sear Chicken: Heat olive oil in a skillet over medium-high heat. Place the stuffed chicken breasts in the pan and sear for 2-3 minutes per side until a golden brown crust forms.
- Transfer to Baking Dish: Move the seared chicken breasts into the prepared baking dish.
- Add Topping: Sprinkle grated Parmesan cheese over the top of each chicken breast if desired.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C), ensuring it is fully cooked and juicy.
- Rest Chicken: Remove the dish from the oven and let the chicken rest for 5 minutes to allow juices to redistribute.
- Garnish and Serve: Garnish with freshly chopped parsley and serve the mushroom melt stuffed chicken warm for a delicious meal.
Notes
- Ensure the chicken pockets are not sliced all the way through to keep the filling inside during cooking.
- For extra creaminess, cream cheese is optional but adds rich flavor to the mushroom filling.
- Use a meat thermometer to ensure chicken reaches 165°F (74°C) for safe consumption.
- Parmesan topping is optional but provides a deliciously nutty finish.
- Serve with a side of steamed vegetables or a fresh salad for a balanced meal.
