Ingredient Amount / Notes
Boneless, skinless chicken breasts 4
Mushrooms, finely chopped 8 oz
Garlic, minced 4 cloves
Butter, softened 4 tbsp
Shredded mozzarella cheese 1 cup
Salt and pepper To taste
Fresh parsley For garnish
Toothpicks For securing the chicken
🔄 Optional Substitutions
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Mushrooms Spinach, caramelized onions, or sun-dried tomatoes
Butter Olive oil (for a lighter option)
Mozzarella Provolone, cheddar, gouda, or Swiss
Seasoning Add chili flakes or smoked paprika for heat
👨🍳 Step-by-Step Instructions
1. Butterfly the Chicken
Slice each chicken breast horizontally to create a pocket—don’t cut all the way through.
Season both sides with salt and pepper. Set aside.
2. Make the Filling
In a bowl, mix chopped mushrooms, garlic, softened butter, and a pinch of salt and pepper.
Stir until evenly combined.
3. Stuff the Chicken
Spoon the mushroom mixture into each pocket.
Top with shredded mozzarella.
Press closed and secure with toothpicks.
4. Bake to Perfection
Preheat oven to 375°F (190°C).
Place stuffed chicken on a parchment-lined tray or greased baking dish.
Bake for 25–30 minutes, until chicken is cooked through (165°F / 74°C) and cheese is melted.
5. Garnish and Serve
Remove toothpicks.
Sprinkle with fresh parsley and serve hot.
🔥 Pro Tip
For extra flavor and a golden crust, sear the stuffed chicken in a hot skillet with olive oil for 2–3 minutes per side before baking. It locks in moisture and adds beautiful color.
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