Ingredients
- Boneless, skinless chicken breasts: 2 (6-8 ounces each)
- Cremini mushrooms, sliced: 8 ounces
- Garlic, minced: 2 cloves
- Cream cheese, softened: 2 ounces
- Parmesan cheese, grated: 1/4 cup
- Olive oil: 2 tablespoons
- Dried thyme: 1/2 teaspoon
- Salt and pepper: To taste
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Step 2: In a medium skillet, heat olive oil over medium heat. Add mushrooms and garlic and cook until mushrooms are softened and lightly browned, about 5-7 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
- Step 3: In a bowl, combine the cooked mushrooms, cream cheese, Parmesan cheese, and thyme. Mix well.
- Step 4: Using a sharp knife, carefully cut a pocket into the side of each chicken breast. Stuff each chicken breast with the mushroom and cheese mixture.
- Step 5: Season the outside of the chicken breasts with salt and pepper.
- Step 6: Place the stuffed chicken breasts in the prepared baking dish and bake for 25-30 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork.
Notes
- Leftover stuffed chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) for about 15 minutes, or until warmed through, to maintain the chicken's moisture.
- Serve these delectable chicken breasts alongside a fresh green salad or roasted asparagus for a complete and satisfying meal.
- For extra flavor and a beautiful presentation, try searing the stuffed chicken breasts in the skillet before baking to get a golden-brown crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American