Cheesy Garlic Butter Mushroom Stuffed Chicken

Ingredients

For the Mushroom Stuffing

1 pound cremini mushrooms, finely chopped

2 garlic cloves, minced

¼ cup unsalted butter

½ cup freshly grated Parmesan cheese

¼ cup chopped fresh parsley

Salt and freshly ground black pepper, to taste

For the Chicken

4 boneless, skinless chicken breasts

¼ cup melted unsalted butter

¼ cup grated Parmesan cheese (for topping)

Salt and freshly ground black pepper, to taste

1. Prepare the Mushroom Stuffing

Chicken Congee

In a large skillet over medium heat, melt the butter.

Add the minced garlic and sauté for about 30 seconds, just until fragrant.

Stir in the finely chopped cremini mushrooms. Cook for 10–15 minutes, stirring occasionally, until the mushrooms are soft and browned.

Remove from heat and stir in the grated Parmesan, chopped parsley, salt, and pepper. Let the mixture cool slightly.

2. Prepare the Chicken

If needed, pound the chicken breasts to ensure even thickness.

Using a sharp knife, slice each breast lengthwise to create a deep pocket, being careful not to cut all the way through.

Stuff each pocket generously with the cooled mushroom mixture and secure with toothpicks to keep the filling in place.

3. Cook the Chicken

Melt butter in a large skillet over medium-high heat.

Season the stuffed chicken breasts on both sides with salt and pepper.

Carefully place them in the skillet and cook for 5–7 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).

During the last minute of cooking, sprinkle Parmesan over the chicken and allow it to melt slightly.

4. Serve

Remove toothpicks before serving.

Plate the stuffed chicken with your favorite sides—such as roasted veggies, mashed potatoes, or a light salad—and enjoy!