Ingredients
For the Chicken:
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4 boneless, skinless chicken breasts
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon paprika
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Salt & pepper to taste
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2 tablespoons olive oil
For the Mushroom Filling:
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1 tablespoon butter
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1 tablespoon olive oil
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1 small onion, finely chopped
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2–3 cloves garlic, minced
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8 oz mushrooms, finely chopped (cremini or button work great)
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Salt & pepper to taste
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1/4 teaspoon dried thyme or Italian seasoning
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1/4 cup grated Parmesan cheese
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1/2 cup shredded mozzarella or cream cheese
Instructions
Step 1: Prepare the Filling
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Heat butter and olive oil in a skillet over medium heat.
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Add onions and cook until soft, then stir in garlic.
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Add chopped mushrooms, thyme, salt, and pepper. Cook until mushrooms are browned and moisture is evaporated (about 6–8 minutes).
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Remove from heat and stir in Parmesan and mozzarella (or cream cheese). Let cool slightly.
Step 2: Prep the Chicken
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Preheat oven to 375°F (190°C).
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Using a sharp knife, cut a deep pocket into the side of each chicken breast, being careful not to cut all the way through.
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Season the outside of the chicken with garlic powder, onion powder, paprika, salt, and pepper.
Step 3: Stuff & Sear
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Fill each chicken breast with the cooled mushroom mixture.
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Secure with toothpicks if needed to hold the filling inside.
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Heat olive oil in a large oven-safe skillet. Sear chicken on both sides until golden brown (about 3–4 minutes per side).
Step 4: Bake
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Transfer skillet to preheated oven (or move chicken to a baking dish).
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Bake for 15–20 minutes, or until internal temperature reaches 165°F (74°C).
Step 5: Serve
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Let rest for 5 minutes before slicing.
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Garnish with fresh parsley and serve with a side of mashed potatoes, rice, or a crisp green salad.