Ingredients:

4 boneless chicken breasts

1 cup mushrooms, finely chopped

1/2 cup cream cheese, softened

1/4 cup shredded mozzarella cheese

2 tablespoons garlic, minced

1/4 cup butter

1/2 cup chicken broth

1/4 cup grated Parmesan cheese

Salt and pepper to taste

Fresh thyme for garnish

Preheat the oven to 375°F (190°C).

In a bowl, combine chopped mushrooms, cream cheese, and mozzarella. Season with salt and pepper.

Cut a pocket into each chicken breast and stuff with the mushroom and cheese mixture. Secure with toothpicks.

In an oven-safe skillet, melt butter over medium heat. Sear the stuffed chicken breasts until golden brown on both sides, about 5 minutes per side.

Remove the chicken from the skillet and set aside. Add garlic to the same skillet and sauté for 1 minute.

Pour in chicken broth and bring to a simmer. Stir in Parmesan cheese, salt, and pepper.

Return the chicken to the skillet and transfer the skillet to the oven. Bake for 20-25 minutes until the chicken is fully cooked.

Garnish with fresh thyme and serve with the rich garlic butter sauce.

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