Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 8 oz mushrooms, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon butter
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ¾ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped parsley
- Toothpicks or kitchen twine
Instructions
1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium-high. Sauté mushrooms and garlic in butter until browned and liquid evaporates.
3. Remove from heat. Stir in mozzarella, Parmesan, parsley, salt, pepper, and Italian seasoning.
4. Cut a pocket into each chicken breast. Stuff each with the mushroom-cheese mixture.
5. Secure openings with toothpicks or tie with twine.
6. Sear stuffed chicken breasts in an oven-safe skillet with oil until golden on both sides, about 3–4 minutes per side.
7. Transfer skillet to oven and bake for 15–20 minutes or until chicken reaches 165°F (75°C).
8. Let rest 5 minutes before serving. Remove toothpicks before eating.
Notes
Use baby bella or cremini mushrooms for extra flavor. Avoid overstuffing the chicken to prevent leaks. Add spinach or sun-dried tomatoes for variety.
- Prep Time: PT15M
- Cook Time: PT25M
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed breast
- Calories: 390
- Sugar: 1g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 43g
- Cholesterol: 105mg