Instructions
Step 1: Preheat your oven to 375°F (190°C).
Step 2: Using a sharp knife, cut a pocket into each chicken breast without slicing all the way through.
Step 3: Season the chicken breasts inside and out with salt, pepper, and paprika.
Step 4: In a skillet, heat olive oil and butter over medium heat.
Step 5: Add the mushrooms and cook until softened and golden brown.
Step 6: Stir in the minced garlic and cook for another minute until fragrant.
Step 7: Remove from heat and mix in cream cheese, mozzarella, Parmesan, and Italian seasoning until well combined.
Step 8: Stuff each chicken breast with the mushroom and cheese mixture.
Step 9: Secure the openings with toothpicks if needed.
Step 10: Place the stuffed chicken breasts in a baking dish and drizzle with remaining oil or pan juices.
Step 11: Bake for 25–30 minutes or until the chicken is cooked through and juices run clear.
Step 12: Garnish with fresh parsley before serving.
Storage and Reheating Tips
Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) until warmed through to maintain texture and flavor.
You can also reheat in the microwave, though the cheese may become softer.
Freeze cooked stuffed chicken for up to 2 months; thaw overnight in the refrigerator before reheating.
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