Mushroom-Stuffed Chicken with Lemon Thyme Risotto Recipe

Preheat your oven to 375°F (190°C).

In a bowl, combine the chopped mushrooms, breadcrumbs, Parmesan cheese, garlic, parsley, salt, and pepper.

Carefully butterfly each chicken breast by slicing horizontally, keeping one edge intact.

Divide the mushroom mixture evenly and stuff each chicken breast, pressing to seal.

Heat the olive oil in a large oven-safe skillet over medium heat.

Place the stuffed chicken breasts in the skillet and cook until browned, about 4 minutes per side.

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through.

Meanwhile, prepare the risotto by heating the chicken broth in a separate pot over medium heat until simmering.

In a large saucepan, melt butter over medium heat. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.

Gradually add the simmering chicken broth to the rice, 1/2 cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more.

Once all the broth has been added and the rice is tender and creamy, stir in the lemon zest, fresh thyme, Parmesan cheese, salt, and pepper.

Serve each stuffed chicken breast over a bed of lemon thyme risotto.

Enjoy!