Instructions
Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Step 2: Heat olive oil in a skillet over medium heat. Add mushrooms and onions, sauté until golden and tender, about 6–7 minutes. Stir in garlic, paprika, thyme, salt, and pepper. Remove from heat and let cool slightly.
Step 3: Slice a pocket into each chicken breast lengthwise (be careful not to cut through). Stuff each with the mushroom mixture and a little mozzarella. Secure with toothpicks if needed.
Step 4: In the same skillet, sear stuffed chicken breasts for 2–3 minutes per side until lightly browned.
Step 5: Transfer chicken to the baking dish. Sprinkle with Parmesan and top with remaining mozzarella.
Step 6: Bake uncovered for 25–30 minutes, or until chicken reaches 165°F (74°C) and cheese is melted and bubbly.
Step 7: Garnish with parsley before serving.
Tips & Secrets
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Use a mix of mushrooms (button, cremini, or shiitake) for deeper flavor.
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Add a splash of cream to the mushroom filling for extra richness.
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Don’t overstuff — it makes sealing harder.
Serving & Storage
Serve hot with mashed potatoes, roasted veggies, or a fresh salad. Store leftovers in the fridge for up to 3 days and reheat in the oven to keep the chicken juicy.
Variations
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Add spinach or sun-dried tomatoes to the mushroom filling.
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Swap mozzarella for Swiss or Gruyère cheese.
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Use chicken thighs instead of breasts for extra juiciness.
Conclusion
This Cheesy Mushroom-Stuffed Chicken is golden, cheesy, and packed with flavor. Perfect for weeknight dinners or special occasions, it’s a comforting yet elegant dish that’s sure to impress.
