Stuffed Chicken Breast with Gruyere, Mushrooms & Garlic

Stuffed Chicken Breast with Gruyère, Mushrooms & Garlic 

Girls Gone Grillin’ Style — juicy chicken, melty cheese, big flavor.

(I’m using Gruyère here—if you meant a different cheese, say the word and I’ll swap it.)

Ingredients

• 2–4 boneless, skinless chicken breasts
• Olive oil
• Girls Gone Grillin’ S.P.G. Plus a Kiss of Onion BBQ seasoning
  
• 1 cup mushrooms, finely chopped (cremini or button)
• 2 cloves garlic, minced
• 1 tbsp butter
• ¾–1 cup Gruyère cheese, shredded

Optional: fresh thyme or parsley

Toothpicks or kitchen twine

Make the Filling

Heat skillet over medium.

Melt butter, add mushrooms.

Cook until moisture cooks out (5–6 min).

Add garlic, cook 30 seconds.

Season lightly with SPG.

Remove from heat; cool slightly, then mix with Gruyère and herbs.

Prep the Chicken

Butterfly each chicken breast (don’t cut all the way through).

Season inside and out with SPG.

Spoon filling into each breast.

Secure with toothpicks or tie.

Cook It (Skillet → Oven)

Preheat oven to 375°F.

Sear chicken in oven-safe skillet with olive oil, 3–4 min per side until golden.

Transfer skillet to oven.

Bake 15–20 minutes, until internal temp hits 165°F.

Rest 5 minutes before slicing.

Optional Sauce (Easy Pan Sauce)

Deglaze skillet with a splash of white wine or chicken broth

Add 1 tbsp butter, simmer 1–2 min

Spoon over sliced chicken 

Serve With

Garlic mashed potatoes

Roasted green beans or asparagus

Simple side salad

Pro Tips

Chop mushrooms small so filling stays put

 Let filling cool before stuffing (keeps cheese inside)

 Don’t overbake—resting keeps it juicy