Description
A juicy, flavorful chicken dish perfect for weeknight dinners or special occasions. This recipe features tender chicken breasts stuffed with a savory mushroom and cheese filling, baked to golden perfection for a meal that’s both comforting and impressive.
Ingredients
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4 boneless, skinless chicken breasts (about 6 ounces each)
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2 cups fresh mushrooms, finely chopped
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1 small onion, finely diced
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2 cloves garlic, minced
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1/2 cup shredded mozzarella cheese
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1/4 cup grated Parmesan cheese
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2 tablespoons olive oil
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2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
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1 teaspoon fresh rosemary, chopped
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Salt and black pepper, to taste
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1/2 teaspoon paprika (optional)
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1/2 cup chicken broth (low-sodium)
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1 tablespoon butter
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Fresh parsley, chopped, for garnish
Instructions
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Preheat oven to 375°F (190°C). Slice a pocket into each chicken breast, being careful not to cut all the way through. Season chicken inside and out with salt, pepper, and paprika.
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Heat olive oil in a skillet over medium heat. Sauté onion for 2–3 minutes until translucent. Add garlic and cook 30 seconds. Stir in mushrooms, thyme, and rosemary; cook 5–7 minutes until mushrooms are golden brown. Remove from heat and let cool slightly.
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Mix in mozzarella and Parmesan cheeses with the mushroom mixture.
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Stuff each chicken breast with the mushroom mixture and secure with toothpicks if needed.
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In an oven-safe skillet, heat remaining olive oil over medium-high heat. Sear stuffed chicken breasts 3–4 minutes per side until golden brown.
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Pour chicken broth into the skillet and transfer to the oven. Bake 20–25 minutes, or until chicken reaches 165°F (74°C). Baste occasionally with pan juices.
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Remove from oven, add butter on top of chicken, and let melt. Garnish with chopped parsley before serving.
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Serve with roasted vegetables, mashed potatoes, or a fresh salad, drizzling pan juices over the chicken.
Notes
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Use fresh, firm mushrooms for the best flavor and texture.
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Avoid overstuffing the chicken to ensure even cooking.
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Toothpicks help keep the filling inside during cooking; remove before serving.
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Rest chicken for 5 minutes after baking to lock in juices.
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Optional variations: add spinach, sun-dried tomatoes, or roasted red peppers to the filling for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes