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This mushroom filled chicken with cheese and garlic butter turns plain chicken breasts into a fancy dinner that's actually pretty easy to make at home. When you mix savory mushrooms with melty cheese, you get a juicy chicken dish that looks like you spent hours on it but didn't.
I came up with this dish when I needed to use mushrooms that were about to go bad in my fridge. Now it's what I make whenever friends come for dinner. I love watching people's reactions when they cut into the chicken and see all that yummy cheese inside. Makes the cooking totally worth it.
Ingredients
- Boneless skinless chicken breasts: grab ones that are fairly thick and uniform for easier stuffing work
- Mushrooms: chopped small to create a rich earthy stuffing
- Cream cheese: make sure it's soft so your filling mixes smoothly
- Mozzarella cheese: gives you that awesome cheese pull when you cut into the chicken
- Butter: forms the tasty base for cooking your mushrooms and garlic
- Garlic: finely chopped for amazing flavor that works great with mushrooms
- Dried thyme: brings out the woodland taste of the mushrooms
- Dried parsley: gives a mild herb flavor to your filling
- Salt and pepper: makes all the other flavors pop
- Parmesan cheese: creates a crispy crust on top when baked
- Fresh parsley: adds a pop of color and fresh taste to finish the dish
Step-by-Step Instructions
- Preheat the Oven:
- Turn your oven to 375°F while you work on the chicken. This temp lets the chicken cook all the way through without burning the outside.
- Prepare the Mushroom Filling:
- Melt some butter in a pan over medium heat until it starts bubbling slightly. Toss in your chopped garlic and let it cook for about a minute until it smells good but isn't brown yet. Add the mushrooms with thyme, parsley, salt, and pepper. Cook everything for 5-7 minutes, stirring now and then. You want all the water to cook off and the mushrooms to turn nice and brown to get the best flavor.
- Mix the Cheese Filling:
- Put your cooked mushrooms in a bowl and let them cool down a bit. Mix in your soft cream cheese and shredded mozzarella until everything's well combined. Make sure the mushrooms are spread out evenly in the cheese mix.
- Stuff the Chicken:
- Put your chicken breasts on a cutting board and use a knife to cut a deep pocket in the thickest part. Don't cut all the way through. Stuff plenty of your mushroom cheese mix into each pocket, pushing it in so it fills the whole space.
- Prepare for Baking:
- Put your stuffed chicken in a greased baking dish. Leave some room between each piece so they cook evenly. Sprinkle Parmesan cheese on top to make a tasty golden crust.
- Bake to Perfection:
- Put the dish in your hot oven and bake for 25-30 minutes. How long depends on how thick your chicken is. It's done when the inside reaches 165°F and the juices run clear if you poke it with a knife.
- Serve and Garnish:
- Take the chicken out and let it sit for about 5 minutes before serving. This helps keep it juicy. Sprinkle fresh chopped parsley on top right before you bring it to the table.
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Mushrooms really make this dish special. I found out how amazing they can be when my husband, who usually hates mushrooms, ate everything on his plate and asked for more. The cooking changes their texture and makes their flavor stronger, giving them an almost meat-like quality that even mushroom skeptics end up enjoying.
Common Questions
- → How do I prepare the mushroom filling?
Melt butter in a pan and cook mushrooms with garlic, thyme, parsley and seasonings until they turn brown. Stir in cream cheese and mozzarella to create your stuffing.
- → Can I use different types of mushrooms?
Absolutely! Any mushrooms work well here. Try button, cremini or shiitake based on what you like or have handy.
- → How do I avoid dry chicken breasts?
Don't leave them in the oven too long. Use a meat thermometer and take them out when they hit 165°F (74°C) to keep them moist.
- → What side dishes pair well with this dish?
This chicken tastes great with a side of roasted veggies, creamy mashed potatoes, or a fresh green salad to round out your meal.
- → Can the stuffing mixture be made ahead of time?
You can totally make the mushroom mix a couple days before. Just keep it in your fridge until you're ready to stuff the chicken.