Cheesy Garlic Mushroom Chicken (Print Version)
Moist chicken loaded with garlicky mushrooms and gooey cheese, roasted until the herbs and crust get crisp and golden.
# Ingredients:
→ Protein
01 -
4 chicken breasts, no bones, no skin
→ Vegetables
02 -
1 cup mushrooms, chopped up super small
→ Dairy
03 -
1/2 cup softened cream cheese
04 -
1/4 cup Parmesan, grated
05 -
1/2 cup mozzarella cheese, shredded
→ Seasonings and Herbs
06 -
Some salt and pepper, add as much as you like
07 -
1 teaspoon dried parsley
08 -
1 teaspoon dried thyme
09 -
3 garlic cloves, minced up
→ Fats
10 -
3 tablespoons of butter
→ Garnish
11 -
A handful of fresh chopped parsley for the top
# Instructions:
01 -
Right before you dig in, top it all off with some chopped parsley.
02 -
Pop the golden chicken on your sheet pan, sprinkle them with Parmesan, and bake for about 20–25 minutes at 375°F. The inside should hit 165°F and the cheese has to be nice and melted.
03 -
Drop those filled chicken breasts into a skillet with melted butter and get them golden on both sides. It’ll take just a few minutes for each side.
04 -
With a sharp knife, make a deep pocket in each chicken breast without cutting all the way through. Now grab a bowl and stir together your tiny mushroom pieces, cream cheese, mozzarella, garlic, thyme, parsley, salt, and pepper. Stuff this cheesy mix evenly inside your chicken.
05 -
Fire up your oven to 375°F. Grab a baking tray and either hit it with a quick spray of oil or lay down some parchment paper.
# Notes:
01 -
Don’t let the filling clump—make sure it’s spread out inside each pocket. Use a sharp blade so the chicken doesn’t rip. Give the chicken a little rest after baking so it stays nice and juicy when you slice it.