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This stuffed chicken dish packed with garlicky mushrooms and gooey cheese turns basic chicken breasts into an upscale dinner that's super easy to whip up at home. The rich mushroom stuffing combined with melted cheese makes a juicy, tender chicken that looks fancy but doesn't demand much work.
I came up with this dish while trying to use mushrooms that were about to go bad in my fridge, and now it's what I always make when people come over for dinner. Watching my friends cut into their chicken and discover that beautiful cheesy filling inside makes the cooking totally worth it.
Ingredients
- Boneless skinless chicken breasts: grab ones that are fairly thick and uniform for easier stuffing
- Mushrooms: chopped small to create a deep, earthy stuffing
- Cream cheese: make sure it's soft so it blends smoothly with other ingredients
- Mozzarella cheese: gives that wonderful stringy pull when you cut the chicken
- Butter: forms the tasty base for cooking the mushrooms and garlic
- Garlic: finely chopped adds wonderful aroma that works great with mushrooms
- Dried thyme: brings out the woodsy flavor of the mushrooms
- Dried parsley: adds a gentle herby taste to the mixture
- Salt and pepper: brings all the flavors together
- Parmesan cheese: sprinkled on top creates a tasty crust during baking
- Fresh parsley: adds a pop of color and freshness to finish the dish
Step-by-Step Instructions
- Preheat the Oven:
- Turn your oven to 375°F and let it warm up while you get everything ready. This middle-range temperature lets the chicken cook evenly without burning the outside.
- Prepare the Mushroom Filling:
- Melt butter in a pan over medium heat until it starts bubbling lightly. Toss in the chopped garlic and cook for about a minute until it smells good but isn't brown. Add your mushrooms with thyme, parsley, salt, and pepper. Let them cook for 5-7 minutes, stirring now and then. You'll want all the water to cook off so the mushrooms turn nice and brown, which makes them taste amazing.
- Mix the Cheese Filling:
- Put your cooked mushrooms in a bowl and wait a bit for them to cool down. Mix in the soft cream cheese and shredded mozzarella until everything's well combined. Make sure the mushrooms are spread evenly throughout the cheese mix.
- Stuff the Chicken:
- Lay each chicken breast on a cutting board and carefully cut a pocket into the thickest part, making sure not to slice all the way through. Fill each pocket generously with your mushroom-cheese mixture, pushing it in gently to pack it well.
- Prepare for Baking:
- Put the stuffed chicken breasts in a lightly oiled baking dish. Leave some room between them so they cook evenly. Sprinkle Parmesan cheese on top of each piece to create a tasty golden crust.
- Bake to Perfection:
- Put the dish in your hot oven and bake for 25-30 minutes. The cooking time will change depending on how thick your chicken is. You'll know it's done when the temperature inside reaches 165°F and the juices run clear when you poke it.
- Serve and Garnish:
- Take the chicken out and let it sit for about 5 minutes before serving. This helps keep the juices in the meat. Scatter fresh chopped parsley on top just before you bring it to the table.
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Mushrooms really make this recipe special. I found out how wonderful they can be when my husband, who normally hates mushrooms, cleaned his plate and wanted more. The cooking changes their texture and boosts their flavor, giving them an almost meat-like quality that even picky eaters enjoy.
Common Questions
- → How do I make the mushroom mixture?
Cook mushrooms with garlic, thyme, parsley, salt, and pepper in melted butter until they turn brown. Stir in cream cheese and mozzarella for a thick, tasty filling.
- → Can I swap out the mushroom types?
For sure, you can use whatever mushrooms you like best, maybe cremini, white button, or even shiitake, depending on what tastes good to you.
- → How can I make sure my chicken stays juicy?
Don't leave it in the oven too long. Look for a temperature of 165°F (74°C) inside to keep it moist and tender.
- → What foods go well on the side?
This chicken tastes amazing with oven-roasted veggies, creamy mashed potatoes, or a fresh green salad to round out your meal.
- → Can I get the filling ready earlier?
You bet, you can fix the mushroom mix up to 2 days before and keep it in your fridge until you're ready to cook.