Start by melting butter in a skillet over medium heat along with a splash of olive oil. Add minced garlic and sauté until fragrant. Toss in sliced mushrooms, season with salt and pepper, and cook until golden brown. Once cooled slightly, mix the mushrooms with shredded mozzarella, grated Parmesan, and a sprinkle of parsley for an aromatic filling.

Lay the chicken breasts flat on a cutting board and carefully slice through the side to create a pocket (but not all the way through). Remember to season both the outside and inside of the pockets with salt and pepper.

Using a spoon, fill the pockets with the cheesy mushroom mixture. Press the edges gently to seal. Don’t overstuff them to avoid the filling spilling out during cooking.

Heat olive oil in a skillet over medium heat and place stuffed chicken into the pan. Cook for about 2-3 minutes per side, until golden brown on each side. This locks in the juices and starts building that irresistible crust.

Transfer the seared chicken to a baking dish and pop it into a preheated oven. Bake at 375°F (190°C) for about 15-20 minutes, or until the internal temperature reaches 165°F (75°C). The cheese will melt, and the flavors will meld beautifully.

While the chicken bakes, melt butter in a small saucepan and add minced garlic. Sauté until golden and fragrant, then set aside.

Drizzle the baked chicken with the garlic butter glaze, garnish with fresh parsley, and serve hot. The result? A dish so beautiful and tasty you’ll want to make it again immediately!