Ingredients
Method
- 1. Preheat the oven to 400°F (200°C).
- 2. In a large oven-safe skillet, melt butter and cook mushrooms until browned. Add garlic and sauté until fragrant. Season with salt, pepper, and parsley. Set aside.
- 3. Pat chicken breasts dry and season both sides with onion powder, dried parsley, salt, and pepper.
- 4. Cut a deep pocket into each chicken breast without slicing all the way through.
- 5. Layer mozzarella or provolone slices and spoon mushroom filling into the pockets. Top with Parmesan and seal with toothpicks.
- 6. Heat skillet over medium-high and sear stuffed chicken on each side for 3–4 minutes until golden.
- 7. Transfer skillet to oven and bake for 15–20 minutes, until chicken reaches 165°F internally.
- 8. Remove chicken and let it rest. In the same skillet, add garlic and sauté for 30 seconds.
- 9. Deglaze pan with broth or wine, scraping up browned bits.
- 10. Add cream and Parmesan. Simmer for 2–3 minutes until thickened.
- 11. Serve chicken with creamy garlic sauce and garnish with parsley.
Nutrition
Notes
Use cremini or baby bella mushrooms for deep flavor.
Don’t skip the resting time—it keeps the chicken juicy.
To make it low-carb, serve with cauliflower mash or roasted veggies.