Cheesy Garlic Butter Mushroom Stuffed Chicken
Mediterranean | Low Carb | High Protein
Ingredients (Serves 4)
For the chicken:
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4 chicken breasts
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1 tsp salt
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½ tsp black pepper
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1 tsp paprika
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1 tsp dried oregano
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1 tsp garlic powder
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1 tbsp olive oil
Garlic butter mushroom stuffing:
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2 tbsp olive oil (or 1 tbsp olive oil + 1 tbsp butter)
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250g mushrooms, sliced
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4–5 garlic cloves, minced
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½ onion, finely chopped
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½ tsp chili flakes (optional)
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½ tsp thyme or rosemary
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Salt & pepper to taste
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½ cup shredded mozzarella
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¼ cup grated parmesan
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2 tbsp chopped parsley
For finishing:
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2 tbsp lemon juice
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Optional: ¼ cup chicken broth or cream for a pan sauce
Instructions
1. Prep the chicken
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Preheat oven to 200°C (400°F).
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Butterfly the chicken breasts (cut a pocket but not all the way through).
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Rub with olive oil, salt, pepper, paprika, oregano, garlic powder.
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Set aside.
2. Make the garlic butter mushroom stuffing
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Heat olive oil (or butter + oil) in a pan.
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Add onions and cook until soft.
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Add garlic and mushrooms; sauté until browned and moisture evaporates.
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Season with salt, pepper, chili flakes, thyme/rosemary.
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Turn off the heat and stir in mozzarella, parmesan, and parsley.
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Let the mixture cool slightly.
3. Stuff the chicken
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Fill each chicken breast with the mushroom-cheese mixture.
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Secure with toothpicks if needed.
4. Sear
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Heat a little olive oil in an oven-safe skillet.
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Sear the chicken 2–3 minutes per side until golden.
5. Bake
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Add a splash of lemon juice (and broth/cream if using) to the pan.
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Transfer skillet to oven and bake 15–20 minutes or until chicken is cooked through.
6. Serve
Drizzle the pan juices over the chicken.
Garnish with parsley, lemon zest, or an extra sprinkle of parmesan.
Mediterranean Serving Ideas
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Serve with roasted vegetables, Greek salad, or lemon herb quinoa
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Add a side of garlic yogurt dip or tahini sauce
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Pair with sautéed spinach, roasted tomatoes, or zucchini
