Cheese-Stuffed Chicken Breast with Creamy Mushroom Filling

Start by cutting a pocket into the center of each chicken breast. Be careful not to cut all the way through.

Season the chicken with salt and black pepper on both sides.

Prepare the Creamy Mushroom Filling:

In a pan, heat butter over medium heat. Add the sliced mushrooms and sauté until softened and browned, about 5-7 minutes.

Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Pour in the heavy cream and add the thyme and oregano. Stir the mixture and let it simmer for 2-3 minutes until the sauce thickens slightly.

Remove from heat and mix in the cream cheese and shredded mozzarella cheese until melted and smooth.

Stuff the Chicken Breasts:

Spoon the creamy mushroom filling into the pocket of each chicken breast, dividing the filling evenly between them.

Use toothpicks to seal the opening of the chicken to ensure the filling stays inside while cooking.

Cook the Chicken: