🍗 Cheesy Garlic Butter Mushroom Stuffed Chicken (Mediterranean)
⏱ Prep Time: 20 minutes
⏱ Cook Time: 30–35 minutes
🍽 Serves: 4
🧺 Ingredients
Chicken
4 boneless, skinless chicken breasts
Salt & black pepper, to taste
1 tsp dried oregano
½ tsp paprika
Mushroom Filling
2 tbsp extra-virgin olive oil
1 tbsp butter (or all olive oil)
8 oz mushrooms (cremini or button), finely chopped
4 cloves garlic, minced
½ tsp dried thyme
¼ tsp chili flakes (optional)
½ cup shredded mozzarella
¼ cup grated Parmesan or Pecorino Romano
2 tbsp fresh parsley or basil, chopped
Garlic Butter Sauce
2 tbsp olive oil
1 tbsp butter
3 cloves garlic, minced
½ cup chicken broth
1 tsp lemon juice
👩🍳 Instructions
1️⃣ Prep the Chicken
Preheat oven to 375°F (190°C).
Slice a deep pocket into each chicken breast.
Season inside and out with salt, pepper, oregano, and paprika.
2️⃣ Make the Mushroom Filling
Heat olive oil and butter in a skillet over medium heat.
Sauté mushrooms until browned and moisture evaporates.
Add garlic, thyme, and chili flakes; cook 30 seconds.
Remove from heat and cool slightly.
Stir in mozzarella, Parmesan, and fresh herbs.
3️⃣ Stuff & Sear
Fill each chicken breast with mushroom mixture.
Secure with toothpicks if needed.
Heat olive oil and butter in an oven-safe skillet.
Sear chicken 3–4 minutes per side until golden.
4️⃣ Bake
Add chicken broth and lemon juice to the skillet.
Transfer to oven and bake 18–22 minutes, until internal temp reaches 165°F (74°C).
5️⃣ Finish
Spoon garlic butter sauce over chicken.
Garnish with parsley or basil before serving.
🌿 Mediterranean Tips
Swap mozzarella for feta or kasseri for a sharper flavor.
Add sun-dried tomatoes or spinach to the stuffing.
Use olive oil only for a lighter, heart-healthy version.
🍽 Serving Suggestions
Roasted vegetables with oregano & olive oil
Lemon herb rice or orzo
Greek salad or cucumber-yogurt salad
