Description
Juicy chicken breasts are loaded with a savory mushroom, garlic, and herb stuffing, then seared and baked to perfection. This protein-packed, low-carb dish is elegant enough for guests but easy enough for a weeknight dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 cups mushrooms, finely chopped (button or cremini)
- 2 garlic cloves, minced
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon dried thyme
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1 tablespoon butter (for searing)
- Toothpicks or kitchen twine (for securing chicken)
Instructions
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Preheat oven to 375°F (190°C).
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Prepare the filling: In a skillet over medium heat, heat olive oil. Add mushrooms and cook until they release moisture and start to brown, about 5-6 minutes. Stir in garlic, parsley, thyme, salt, and pepper. Cook another 1-2 minutes. Remove from heat and mix in Parmesan cheese.
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Butterfly the chicken: Carefully slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through.
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Stuff the chicken: Spoon the mushroom filling into each breast, securing the edges with toothpicks or kitchen twine.
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Sear: In an oven-safe skillet, melt butter over medium-high heat. Sear the chicken for 2-3 minutes per side until golden.
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Bake: Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
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Rest and serve: Let the chicken rest for 5 minutes before slicing. Garnish with extra parsley if desired.
Notes
- For extra creaminess, add a spoonful of cream cheese to the mushroom mixture.
- You can use spinach or sun-dried tomatoes in the filling for variety.
- Store leftovers in an airtight container for up to 3 days and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American