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- Prepare the Oven:
- Set your oven to 375°F allowing it to fully preheat while you prepare the chicken. This consistent temperature ensures even cooking throughout the stuffed chicken breasts.
- Create Chicken Pockets:
- Lay each chicken breast flat on a cutting board and insert a sharp knife into the thickest part. Carefully slice horizontally to create a deep pocket without cutting through the opposite side or bottom of the breast. The larger the pocket, the more delicious filling you can add.
- Mix the Filling:
- Combine chopped mushrooms, cream cheese, mozzarella, garlic, thyme, parsley, salt and pepper in a bowl. Mix thoroughly until everything is evenly incorporated. The softened cream cheese should bind all ingredients together, creating a cohesive filling that will stay put during cooking.
- Stuff the Chicken:
- Open each chicken pocket and generously fill with the mushroom mixture. Press the filling deep into the pocket then gently press the top of the chicken breast down to close it as much as possible. Some filling will be visible but that adds to the beautiful presentation.
- Sear to Perfection:
- Heat butter in a large oven-safe skillet until melted and bubbling. Carefully place each stuffed chicken breast in the hot butter and sear for 3–4 minutes per side until golden brown. This step locks in juices and creates a flavorful crust that takes this dish to the next level.
- Bake Until Done:
- Transfer the seared chicken to a baking sheet and sprinkle generously with Parmesan cheese. Bake for 20–25 minutes until the chicken reaches 165°F internally and cheese is melted and golden. The slow bake allows flavors to meld while keeping the chicken tender.
- Rest and Serve:
- Allow the chicken to rest for 5 minutes before serving to help the juices redistribute throughout the meat. Garnish with fresh parsley and serve immediately while the cheese is still gloriously melty.
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