Description
An incredible dish that combines tender chicken with a rich and flavorful filling of mushrooms, garlic, and butter.
Ingredients
Scale
- 1 lb cremini mushrooms, finely chopped
- 2 cloves garlic, minced
- ¼ cup unsalted butter
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley, finely chopped
- Salt and freshly ground black pepper, to taste
- 4 boneless, skinless chicken breasts
- ¼ cup unsalted butter, melted
- ¼ cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
Instructions
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic and sauté for about 30 seconds, just until aromatic—don’t let it brown.
- Stir in the chopped mushrooms and cook for 10–15 minutes until softened and slightly browned.
- Remove the pan from heat and stir in the Parmesan cheese, parsley, salt, and pepper. Set aside to cool slightly.
- Pound the chicken breasts to an even thickness and cut a deep slit into each breast to form a pocket.
- Stuff each pocket with the mushroom mixture and secure with toothpicks.
- In a large skillet, melt the butter over medium-high heat and season the chicken with salt and pepper.
- Sear the chicken for 5–7 minutes per side until golden brown and cooked through to an internal temperature of 165°F (74°C).
- In the last minute, sprinkle with Parmesan cheese for a golden finish.
- Serve hot, garnished with extra parsley if desired.
Notes
Don’t overstuff the chicken to ensure it cooks evenly. Use a meat thermometer to check for doneness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg