4 boneless, skinless chicken breasts

1 cup mushrooms, finely chopped

1/2 cup cream cheese, softened

1/2 cup shredded mozzarella cheese

3 tablespoons butter

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried parsley

Salt and pepper, to taste

1/4 cup grated Parmesan cheese

Fresh parsley, for garnish

Cook Mode Prevent your screen from going dark

Preheat oven to 375°F (190°C).
In a skillet, melt 2 tablespoons butter over medium heat. Add garlic and mushrooms; sauté until softened and moisture evaporates, about 5 minutes. Remove from heat.
In a bowl, mix sautéed mushrooms, cream cheese, mozzarella, thyme, parsley, salt, and pepper until combined.
Cut a pocket into each chicken breast without slicing through completely.
Stuff each breast with the cheese and mushroom mixture.
Melt remaining 1 tablespoon butter in skillet over medium heat. Sear stuffed chicken breasts 2-3 minutes per side until golden.
Transfer to a baking dish; sprinkle Parmesan evenly on top.
Bake 20-25 minutes or until chicken reaches 165°F (74°C) internally.
Garnish with fresh parsley before serving.

Substitute mozzarella with provolone or gouda for different cheese flavors.

Add spinach or sun-dried tomatoes to stuffing for extra taste and color.

Use fresh herbs like rosemary or basil for enhanced aroma.

Swap mushrooms with bell peppers or zucchini for variation.

For a crunchy topping, sprinkle breadcrumbs before baking.