Ingredients (Serves 2–3)
2 large chicken breasts
1 cup mushrooms, sliced
1 cup shredded mozzarella (or provolone)
2 tbsp butter
2 cloves garlic, minced
1/4 cup onion, diced
1 tbsp fresh parsley, chopped
Salt & pepper to taste
1/2 tsp paprika
1 tbsp olive oil
1/2 cup chicken broth
Instructions
1. Prep the chicken
Slice each chicken breast horizontally to create a pocket (don’t cut all the way through)
Season inside and outside with salt, pepper, and paprika
2. Make the filling
In a pan, melt butter over medium heat
Sauté onions for 2–3 minutes
Add garlic and mushrooms → cook until soft and golden
Season lightly with salt & pepper
Stir in parsley, then remove from heat
3. Stuff the chicken
Fill each chicken breast with:
Mushroom mixture
Generous cheese
Secure with toothpicks if needed
4. Sear for flavor
Heat olive oil in a skillet
Sear chicken 3–4 minutes per side until golden
5. Finish cooking
Add chicken broth to the pan
Cover and cook on low for 10–15 minutes
(or transfer to oven at 375°F / 190°C for 15–20 minutes)
6. Serve
Spoon the pan juices over the top
Garnish with parsley
Tips
Add cream to the sauce for extra richness
Swap mozzarella for Swiss or Gruyère for deeper flavor
Great with rice, mashed potatoes, or roasted veggies
Result
Juicy chicken + garlicky mushrooms + melty cheese = comfort food perfection