Tender chicken breasts, plump with a savory mushroom-and-cheese stuffing, seared until golden and finished in a silky garlic cream sauce — this is the kind of restaurant-worthy dinner that somehow comes together on a weeknight. Serve it with crisp green beans and roasted potatoes to soak up every last drop of that sauce.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 8 oz (225 g) mushrooms, finely chopped
- 3 cloves garlic, minced
- 4 oz (115 g) cream cheese, softened
- 1/2 cup shredded mozzarella
- 2 tablespoons grated Parmesan
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 2 tablespoons butter
- 1 cup heavy cream
- 1/2 cup chicken broth
- Steamed green beans and roasted potatoes, to serve
Instructions
- Prep the chicken: Pat the chicken breasts dry. Using a sharp knife, cut a deep pocket into the thick side of each breast without slicing all the way through. Season inside and out with salt, pepper, and garlic powder.
- Make the filling: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sauté the mushrooms until browned and their liquid has evaporated, 6–8 minutes. Add the minced garlic and cook 1 minute more. Transfer to a bowl and stir in the cream cheese, mozzarella, Parmesan, and thyme. Let cool slightly.
- Stuff and sear: Spoon the mushroom mixture into each chicken pocket and secure with toothpicks. Heat the remaining olive oil in the skillet over medium-high heat and sear the chicken 3–4 minutes per side until deeply golden.
- Build the sauce: Reduce the heat to medium. Add the butter to the skillet, then pour in the chicken broth, scraping up the browned bits. Stir in the heavy cream and bring to a gentle simmer.
- Finish in the oven: Return the chicken to the skillet, spoon sauce over the top, and transfer to a 375°F (190°C) oven. Bake 12–15 minutes, until the chicken reaches 165°F (74°C) internally.
- Serve: Rest 5 minutes, remove the toothpicks, and plate with green beans and roasted potatoes, spooning the creamy mushroom sauce generously over everything.
Pro tip: Don’t overcrowd the mushrooms when sautéing — give them space so they brown instead of steam. Deep golden mushrooms are the difference between a good filling and a great one.
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Estimated nutrition per serving: ~520 calories, 48 g protein, 9 g carbs, 33 g fat.
