Preheat oven to 375°F (190°C).
Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
2. Make the Filling
In a small bowl, combine chopped mushrooms, cream cheese, garlic, Parmesan, and thyme.
Season lightly with salt and pepper.
3. Stuff the Chicken
Spoon the mushroom and cheese mixture into each chicken breast pocket.
Use toothpicks to secure the opening if needed.
4. Cook the Chicken
Heat a skillet over medium heat and add melted butter.
Sear each stuffed chicken breast for 2–3 minutes per side until golden brown.
Transfer the skillet to the preheated oven (or move chicken to a baking dish) and bake for 20–25 minutes, until the chicken is fully cooked (internal temperature 165°F / 74°C).
5. Serve
Remove toothpicks, garnish with fresh parsley, and serve hot.
Delicious with roasted vegetables, mashed potatoes, or a simple salad.
Tips for the Best Stuffed Chicken
Don’t overfill: Too much filling can spill out during cooking.
Pat chicken dry: Ensures better browning during searing.
Add extra flavor: Brush chicken with garlic butter or sprinkle paprika before baking for a golden, flavorful crust.
Make ahead: Stuffed chicken can be prepared in advance and baked just before serving.
This Cheesy Garlic Butter Mushroom Stuffed Chicken is juicy, creamy, and packed with flavor—a guaranteed hit for dinner!
