Carefully slice a pocket into the chicken breasts horizontally, being careful not to cut all the way through, so you can stuff them later. If the chicken breasts are too thick, you can also butterfly them to make them easier to stuff.
Season the chicken breasts on both sides with salt, pepper, garlic powder, and paprika. Set aside.
2. Make the Garlic Butter Mushroom Filling:
In a large skillet, melt 2 tablespoons of butter over medium heat.
Add the chopped mushrooms and sauté for about 5-7 minutes, until they release their moisture and become golden brown.
Add the minced garlic, dried thyme, salt, and pepper, and cook for another 1-2 minutes until the garlic becomes fragrant.
Stir in the cream cheese (if using) and Parmesan cheese. Continue to cook for a couple of minutes, stirring constantly, until the mixture is creamy and well combined.
Remove the skillet from the heat and let the mushroom mixture cool slightly.
3. Stuff the Chicken:
Using a spoon, stuff each chicken breast with the mushroom mixture, making sure it’s evenly distributed. Use toothpicks to secure the edges of the chicken if necessary, to hold the filling in place.
4. Cook the Chicken:
Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat.
Add the stuffed chicken breasts and sear them for 2-3 minutes per side, or until golden brown.
Once the chicken is seared, transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
5. Finish and Serve:
Once the chicken is done, remove it from the oven and let it rest for a few minutes before slicing.
Garnish with chopped fresh parsley if desired.
Serve the stuffed chicken breasts with your favorite sides such as mashed potatoes, roasted vegetables, or a side salad.
