Ingredients
Scale
📝 Ingredients
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- 4 boneless, skinless chicken breasts
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- Salt and black pepper, to taste
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- 1 teaspoon garlic powder
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- 1 teaspoon paprika
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- 2 tablespoons olive oil
For the Mushroom Filling
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- 2 cups mushrooms, sliced (button or cremini)
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- 2 cloves garlic, minced
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- 1 tablespoon butter
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- 1 teaspoon fresh thyme or dried Italian seasoning
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- 1 cup shredded mozzarella or provolone cheese
For the Sauce (Optional but Recommended)
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- ½ cup chicken broth
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- ¼ cup heavy cream
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- 1 tablespoon butter
Instructions
👩🍳 Instructions
- Prepare the Chicken
Using a sharp knife, carefully cut a pocket into each chicken breast.
Season the chicken inside and out with salt, pepper, garlic powder, and paprika. - Cook the Mushrooms
Heat butter in a skillet over medium heat.
Add mushrooms and cook for 5–7 minutes until browned and tender.
Stir in garlic and thyme and cook for 30 seconds. Remove from heat. - Stuff the Chicken
Spoon the mushroom mixture into each chicken breast pocket.
Add cheese inside, then secure with toothpicks if needed. - Sear the Chicken
Heat olive oil in a large oven-safe skillet over medium-high heat.
Sear chicken for 4–5 minutes per side, until golden brown. - Finish Cooking
Lower heat to medium. Add chicken broth and cream to the pan.
Cover and simmer for 8–10 minutes, until chicken is cooked through (165°F / 74°C). - Serve
Remove toothpicks, spoon sauce over the chicken, and serve hot.