1-Start by preheating your oven to 400°F (200°C) to get things rolling smoothly.

2-First, melt 4 tablespoons butter in a large oven-proof skillet over medium heat and sauté 4 cloves minced garlic until it’s fragrant that’s about a minute. Add 8 ounces sliced brown mushrooms, salt and pepper to taste, and 2 tablespoons chopped fresh parsley; stir occasionally until the mushrooms soften, which takes around 5-7 minutes, then set them aside to cool.

3-Next, pat 4 skinless, boneless chicken breasts dry and season them with salt, pepper, 1 teaspoon onion powder, and 1 teaspoon dried parsley. Slice each chicken breast horizontally to make a pocket, stuff it with 2 slices mozzarella cheese and the mushroom mixture, then top with 1/4 cup freshly grated parmesan cheese and secure with toothpicks.

4-Now, sear the stuffed chicken in the same skillet with any leftover garlic butter and pan juices until it’s golden on both sides. Pop the skillet covered into the preheated oven and bake for 20 minutes, or until the chicken is fully cooked through. For a creamy twist, whip up the optional sauce: Heat the pan juices, sauté 2 cloves large garlic minced or finely chopped, add 1 tablespoon Dijon mustard and 1 and 1/2 cups half and half or reduced fat cream or evaporated milk, then simmer and stir in 1/2 cup finely grated parmesan cheese until it melts. If you want it thicker, mix in 1/2 teaspoon cornstarch with 2 teaspoons water, season with salt and pepper, and add 2 tablespoons chopped fresh parsley.

5-Serve it up with the pan juices and extra mushrooms over pasta, rice, or veggies it’s that versatile!