Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
🛒 INGREDIENTS
- 4 boneless, skinless chicken breasts
- 1 cup mushrooms, finely chopped
- ½ cup cream cheese, softened
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese, divided
- 2 tbsp butter
- ½ tsp Italian seasoning
- ½ tsp black pepper
- ½ tsp salt, or to taste
👩🍳 DIRECTIONS
1. Prepare the filling
In a bowl, combine chopped mushrooms, softened cream cheese, minced garlic, and ½ cup of the mozzarella. Mix until well combined.
2. Cut the chicken
Pat the chicken breasts dry. Using a sharp knife, carefully cut a pocket horizontally into the thickest part of each breast. Be careful not to cut all the way through.
3. Stuff the chicken
Divide the mushroom-cheese mixture evenly among the four chicken breasts. Gently press the filling inside and secure with toothpicks if needed.
4. Season
Season both sides of the stuffed chicken with salt, black pepper, and Italian seasoning.
5. Sear
Preheat oven to 375°F (190°C). Heat butter in a large oven-safe skillet over medium-high heat. Add the chicken and sear for 3–4 minutes per side, until beautifully golden brown.
6. Bake
Transfer the skillet to the oven and bake for 15–20 minutes, depending on the thickness of the chicken.
7. Add the cheese
Remove the skillet from the oven and sprinkle the remaining ½ cup mozzarella over the chicken. Return to the oven for 2–3 minutes, or until the cheese is melted and bubbly.
8. Rest & serve
Let the chicken rest for 5 minutes before serving. Remove toothpicks and spoon any delicious garlic-butter juices from the skillet over the top.
⭐ TIP
For perfectly juicy chicken, cook until the thickest part reaches 165°F (74°C). Don’t overbake—the cream cheese and mushrooms will keep the center wonderfully moist.
Low-carb & keto-friendly: This recipe is naturally very low in carbohydrates and pairs beautifully with roasted broccoli, cauliflower mash, zucchini, or a simple green salad.