Cheesy Garlic Butter Mushroom Stuffed Chicken

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Step 1

Preheat your oven to 375°F (190°C). Start by cutting a pocket into each chicken breast. To do this, use a sharp knife to slice horizontally, being careful not to cut all the way through. This creates a cavity for the filling. Season the chicken breasts with salt, pepper, and dried thyme on both sides and inside the pocket for a burst of flavor in every bite.

Step 2

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Toss in the sliced mushrooms and cook until they release their moisture and soften, approximately 5-7 minutes. Remove the skillet from heat and let the mushroom mixture cool slightly.

Step 3

In a mixing bowl, combine the softened cream cheese, shredded mozzarella cheese, grated Parmesan cheese, and the sautéed mushrooms. Mix well until everything is evenly combined. Season the filling with a pinch of salt and pepper to enhance the flavors.

Step 4

Using a spoon, carefully stuff each chicken pocket with the cheesy mushroom mixture. Make sure to press the filling firmly inside without tearing the chicken. If necessary, use toothpicks to secure the opening and prevent the filling from oozing out during cooking.

Step 5

Heat olive oil in the same skillet over medium-high heat. Place the stuffed chicken breasts in the skillet and sear for 2-3 minutes on each side until golden brown. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

Step 6

Once cooked, remove the chicken from the oven and let it rest for about 5 minutes. This step ensures the juices redistribute throughout the meat, keeping it moist and tender. Serve the stuffed chicken with your favorite sides and savor the cheesy, garlicky goodness.