Cheesy Garlic Butter Mushroom Stuffed Chicken

Rich, garlicky butter and melted cheese burst from a tender chicken breast in every bite, making this dish a weeknight showstopper.

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Heat a skillet over medium and add olive oil and butter; sauté mushrooms with a pinch of salt for 6–8 minutes until browned.
Stir in minced garlic for the last 30 seconds; then transfer to a bowl to cool slightly.
Mix with mozzarella, cream cheese, parsley, and lemon zest; season with salt and pepper.
Pat chicken breasts dry with paper towels; dust each breast with flour and season with salt and pepper.
Spoon 60–70 g (1/3 cup) of the mushroom-cheese mixture into each breast’s pocket, pressing gently to compact.
Preheat the oven to 200°C (400°F); in an ovenproof skillet, sear the breasts skin-side down for 3–4 minutes until golden.
Flip and sear the other side for 1–2 minutes; add melted garlic butter under the skin and on top of each breast.
Transfer skillet to the oven and roast for 12–16 minutes until the internal temperature reaches 74°C (165°F); rest for 5 minutes before serving.

For best results, use an instant-read thermometer and let the chicken rest after cooking to keep it juicy.