Ingredients
Scale
The key to this dish lies in selecting the right ingredients for maximum flavor and freshness. I always choose organic, free-range chicken breasts when possible—they cook better and taste so much cleaner. For the mushrooms, cremini or button varieties work beautifully, but feel free to experiment with shiitake or portobello for a deeper umami punch. And don’t skimp on the cheese; a good melting cheese like mozzarella or fontina will bring that gooey magic we all crave.
- 4 boneless, skinless chicken breasts
- 1 cup cremini mushrooms, finely chopped
- 3 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 cup shredded mozzarella cheese (or fontina for a nuttier flavor)
- 1 teaspoon fresh thyme leaves (optional)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped for garnish
If you want a vegetarian twist, you can substitute the chicken with large portobello mushroom caps and fill them with the garlic butter and cheese mixture for a hearty alternative.
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.
- Using a sharp knife, carefully cut a pocket into each chicken breast by slicing horizontally, being careful not to cut all the way through.
- Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
- Add the chopped mushrooms and thyme, cooking until the mushrooms release their moisture and become golden brown, about 5-7 minutes. Season with salt and pepper.
- Remove the skillet from heat and stir in 2 tablespoons of butter until melted. Let the mixture cool slightly, then fold in the shredded mozzarella cheese.
- Stuff each chicken breast pocket generously with the mushroom and cheese mixture, then secure with toothpicks if needed.
- Season the outside of the chicken breasts with salt and pepper, then sear them in the same skillet over medium-high heat with the remaining butter for 2-3 minutes per side until golden brown.
- Transfer the seared chicken breasts to the prepared baking dish. Sprinkle grated Parmesan cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese is bubbly.
- Remove from oven and let rest for 5 minutes before serving. Garnish with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
