Garlic Butter Mushroom Stuffed Chicken in One Pan Step-by-step instructions

Before you start

Before beginning the cooking process, ensure all ingredients are fully prepped and organized. Slice the mushrooms uniformly so they cook evenly in the skillet. Mince the garlic finely, and measure out the butter and cheese.

Pat the chicken breasts completely dry with paper towels; removing surface moisture is the key to achieving a beautiful sear rather than steaming the meat.

Place the dried chicken breasts on a clean cutting board and use a sharp chef's knife to carefully slice a deep pocket into the thick side of each breast, taking care not to cut all the way through.

Instructions

Sautéing the Mushroom Filling

1. 1Sauté the Mushrooms
   Melt two tablespoons of butter in a skillet over medium heat. Add the sliced mushrooms and sauté for five minutes until tender and browned. Stir in the minced garlic and cook for one additional minute until highly fragrant. Remove the mixture from the heat and transfer it to a bowl to cool slightly.
   Look for The mushrooms are ready when they are golden brown and all liquid has evaporated.
   Tip Do not crowd the mushrooms in the pan; they need space to brown properly instead of steaming.

At the end of this phase, the mushrooms should be deeply browned and tender, having absorbed the rich garlic butter. The pan will no longer contain liquid, as the moisture has evaporated, leaving only a glossy, fragrant coating of butter on the mushrooms. The kitchen will be filled with a rich aroma of toasted garlic and savory caramelized mushrooms.

Stuffing and Securing the Chicken

2. 2Prep the Chicken
   Pat the chicken breasts dry with paper towels. Place them on a cutting board and use a sharp knife to cut a horizontal pocket into the thickest side of each breast, being careful not to slice all the way through.
   Look for The pocket should be deep enough to hold filling but leave a half-inch border around the edges.
   Tip Place your non-dominant hand flat on top of the chicken breast to stabilize it while slicing.
3. 3Stuff the Chicken
   Stuff each chicken breast pocket with a generous spoonful of the sautéed garlic butter mushrooms and a portion of the shredded mozzarella cheese. Press the edges of the pocket together to seal the filling. If necessary, secure the openings with two or three wooden toothpicks inserted horizontally.
   Look for The pockets should be plump and firmly closed to prevent cheese from escaping.
   Tip Do not overstuff the pockets, as this will cause the cheese to leak out completely during cooking.

The chicken breasts are now fully prepared, stuffed to capacity with the cooled garlic butter mushrooms and shredded cheese. The pockets should be neatly closed, secured tightly with toothpicks if necessary. The chicken should feel plump and heavy, ready for the hot skillet.

Searing and Melting in the Skillet

4. 4Sear and Cook the Chicken
   Melt the remaining four tablespoons of butter in the skillet over medium-high heat. Add the stuffed chicken breasts and sear for six minutes per side until deeply golden. Lower the heat slightly and cook until the internal temperature reaches 165°F (74°C). Garnish with fresh thyme leaves before serving.
   Look for The chicken is ready when the crust is golden-brown and the cheese inside is completely melted.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Let the chicken rest in the skillet for three minutes off the heat before slicing to keep it juicy.

The chicken breasts are beautifully seared to a deep, golden-brown crust on both sides. The cheese inside has completely melted, with some bubbling and oozing slightly from the edges of the pocket, mingling with the pan juices. The meat is firm to the touch and has reached a safe internal temperature, finished with a fresh sprinkle of thyme.

Common mistakes

The most common mistake when making stuffed chicken is cutting the pocket too deep or slicing completely through the chicken breast, which allows the cheese and filling to escape entirely into the pan during cooking.

To avoid this, place one hand flat on top of the chicken breast and slide the knife horizontally into the thickest part, stopping about half an inch from the edges. Another error is overcrowding the skillet during the searing phase. If the chicken breasts are packed too tightly, they will steam instead of sear, preventing the development of a golden crust.

How to tell it’s done

To accurately determine doneness, always insert an instant-read meat thermometer into the thickest part of the chicken meat, ensuring it does not touch the melting cheese filling.

The chicken is fully cooked and safe to consume when the thermometer registers an internal temperature of 165°F (74°C). Once this temperature is reached, immediately remove the skillet from the heat source to prevent the chicken from overcooking and becoming dry.

• Poultry: 165°F (74°C) in the thickest part