Let’s get cooking! Follow these straightforward steps to create this delightful dish:

1. Preheat your oven to 375°F (190°C) and grease a baking dish or line it with parchment paper.
2. In a skillet over medium heat, add the olive oil and sauté the chopped mushrooms until they are soft and golden, about 5 minutes.
3. Add the minced garlic to the mushrooms and cook for another minute until fragrant.
4. Remove the skillet from heat and stir in the cream cheese, mozzarella cheese, parsley, garlic powder, salt, and pepper until well combined.
5. Using a sharp knife, create a pocket in each chicken breast by slicing it horizontally, being careful not to cut all the way through.
6. Stuff each chicken breast with the mushroom and cheese mixture, securing them with toothpicks if necessary.
7. In the same skillet, melt the butter over medium heat. Once melted, add the stuffed chicken breasts and sear them for about 3-4 minutes on each side until golden brown.
8. Pour the chicken broth into the skillet, spooning some of the butter sauce over the chicken. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C).
9. Allow the chicken to rest for 5 minutes before slicing and serving, drizzling with the garlic butter sauce from the pan.

Cooking this dish reminded me of those moments in the kitchen with my dad, where the best recipes were often those made with what we had on hand. Embrace the imperfections, and don’t stress if things get a little messy!