Savory Mushroom Cheese Stuffed Chicken
Tender chicken breasts filled with a delicious mixture of sautéed mushrooms, creamy cheese, and spices, then baked to perfection.
Servings: 2 servings
Equipment
- Skillet
- Baking Dish
- Mixing Bowl
Ingredients
Ingredients
- 2 pieces Chicken Breasts
- 100 g Fresh Mushrooms, finely chopped
- 1 cup Cream Cheese, softened
- 1 cup Shredded Mozzarella Cheese
- 2 tbsp Butter
- 2 cloves Garlic, minced
- 1 cup Chicken Broth
- to taste Salt
- to taste Pepper
- for garnish Fresh Thyme
Instructions
- Preheat your oven to 190°C (375°F). Carefully slice the chicken breasts horizontally to create pockets. Season them with salt and pepper to taste.
- In a skillet over medium heat, melt the butter. Add the minced garlic and chopped mushrooms. Sauté until the mushrooms are tender, around 5 minutes.
- In a bowl, combine the sautéed mushrooms and garlic with the softened cream cheese and half of the shredded mozzarella cheese. Mix until smooth.
- Generously fill each chicken pocket with the mushroom cheese mixture. Secure with toothpicks to keep the filling inside.
- In the same skillet, add a bit more butter if needed. Sear the stuffed chicken for 3-5 minutes on each side until golden brown.
- Transfer the seared chicken to a baking dish, pour the chicken broth around the chicken breasts, and top with the remaining shredded mozzarella. Bake in the preheated oven for about 20-25 minutes or until the chicken is cooked through.
- Remove from the oven, garnish with fresh thyme, and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in the oven at 180°C (350°F) for about 15-20 minutes or until warmed through.