Ingredients
4 boneless, skinless chicken breasts
Salt & pepper, to season
1 tsp onion powder
1 tsp dried parsley
8 slices mozzarella cheese
¼ cup freshly grated parmesan
For mushrooms:
4 tbsp unsalted butter
8 oz brown (cremini) mushrooms, sliced
4 cloves garlic, minced
2 tbsp fresh parsley, chopped
Pinch of salt & pepper
Optional garlic-parmesan cream sauce:
1 tbsp olive oil
2 cloves garlic, minced
1 tbsp Dijon mustard
1½ cups half‑and‑half (or substitute milk + cream)
½ cup grated parmesan
Pinch salt & pepper
½ tsp cornstarch mixed with 2 tsp water (for thicker sauce)
2 tbsp fresh parsley, chopped
Instructions
Preheat oven to 400 °F (200 °C).
In an oven‑proof skillet, melt butter over medium heat. Add garlic, sauté 1 min, then stir in mushrooms, salt, pepper, and parsley. Cook until mushrooms soften. Remove from heat and let cool slightly.
Meanwhile, season chicken inside and out with salt, pepper, onion powder, and dried parsley. Slice a pocket into each breast.
Stuff each breast with 2 mozzarella slices, a portion of mushroom mix, and top with 1 tbsp parmesan. Secure pockets with toothpicks.
Return skillet to medium heat with pan juices; sear chicken until golden on both sides. Cover skillet and bake in oven for ~20 min or until internal temperature reaches 165 °F (75 °C).
If using sauce: transfer chicken to warm plate. In same skillet, add olive oil and garlic, sauté 1 min. Stir in mustard, half‑and‑half, parmesan, and remaining mushrooms. Simmer until cheese melts; thicken with cornstarch slurry if desired. Season, stir in parsley, and return chicken to sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
