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Juicy Garlic Mushroom Stuffed Chicken Breast (Step-by-Step) - Tender, Flavor-Packed Dinner

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 6–7 oz each)
  • 2 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter
  • 8 oz cremini or button mushrooms, finely chopped
  • 4 cloves garlic, minced
  • 1 small shallot (or 1/4 onion), finely minced
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 3 oz cream cheese, softened
  • 1/4 cup grated Parmesan
  • 2 tablespoons chopped fresh parsley (plus more for garnish)
  • To secure: toothpicks or small skewers
  • Optional finish: a squeeze of lemon

Method
 

  1. Prep the chicken: Pat the chicken dry. Using a sharp knife, slice a pocket horizontally into the thickest side of each breast, stopping about 1/2 inch from the other side. Don’t cut through. Season the outside with salt, pepper, and smoked paprika.
  2. Cook the mushroom filling: Heat 1 tablespoon olive oil and the butter in a skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until they release liquid and start to brown, 6–8 minutes.
  3. Add aromatics: Stir in shallot, garlic, thyme, and oregano. Cook 1–2 minutes until fragrant. Season with a pinch of salt and pepper. Remove from heat and let cool 2–3 minutes.
  4. Make it creamy: In a bowl, combine the warm mushroom mixture with cream cheese, Parmesan, and parsley. Mix until smooth and spreadable. Taste and adjust salt if needed.
  5. Stuff the chicken: Spoon the filling into each pocket, dividing evenly. Don’t overfill. Secure the opening with toothpicks to keep the filling inside.
  6. Sear for color: Wipe out the skillet if needed. Add the remaining 1 tablespoon olive oil and heat over medium-high. Sear chicken 2–3 minutes per side until golden.
  7. Finish in the oven: Transfer the skillet to a preheated 375°F (190°C) oven, or move the chicken to a baking dish. Bake 12–18 minutes, depending on thickness, until the internal temperature hits 165°F (74°C).
  8. Rest and serve: Let the chicken rest 5 minutes. Remove toothpicks, garnish with parsley, and add a light squeeze of lemon if you like.