Mushroom-Stuffed Chicken Breast with Spinach and Mozzarella Recipe
This Mushroom Stuffed Chicken Breast recipe features tender chicken breasts filled with a savory blend of sautéed mushrooms, garlic, thyme, and fresh spinach, topped with melted mozzarella cheese. The chicken is first seared to a golden brown on the stovetop, then baked to juicy perfection in the oven, making it a delicious and elegant main dish perfect for any dinner occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts (7 oz each)
- 3/4 tsp salt
- 1/4 tsp black pepper (freshly ground preferred)
For the Mushroom Stuffing:
- 2 cups fresh baby spinach (steamed and squeezed dry)
- 2 tbsp unsalted butter
- 7 oz cremini mushrooms, sliced about 1/8” thick
- 3 oz mozzarella cheese, sliced (low-moisture part-skim)
- 2 cloves garlic, minced
- 1/2 tsp thyme leaves
For Cooking:
- 1 tbsp olive oil (or neutral oil like canola)
Instructions
- Preheat Oven and Prepare Chicken: Preheat your oven to 200°C/390°F (or 180°C fan-forced). Carefully cut a pocket into each chicken breast on the side without cutting all the way through. Season the inside and outside of each breast with half of the salt and pepper, ensuring even seasoning.
- Prepare the Mushroom Filling: In a heavy-based, oven-proof skillet, melt 2 tablespoons of unsalted butter over high heat. Add the sliced mushrooms and cook for about 3 minutes until they start to turn golden. Add the minced garlic, thyme, and the remaining salt and pepper, cooking for another 2 minutes until the mushrooms are richly golden. Stir in the baby spinach and cook until wilted, about 30 seconds.
- Stuff and Seal the Chicken: Carefully spoon the mushroom and spinach mixture into the pocket of each chicken breast. Top the filling with slices of mozzarella cheese. Use toothpicks to mostly seal the openings, ensuring the filling stays inside during cooking.
- Sear the Chicken: Wipe the skillet clean with paper towels, then heat 1 tablespoon of olive oil over medium-high heat. Sear each side of the stuffed chicken breasts for about 1 and a half minutes until they develop a golden-brown color.
- Bake the Chicken: Transfer the skillet with the seared chicken breasts to the preheated oven. Bake for approximately 15 minutes or until the internal temperature of the chicken reaches 65°C/149°F when measured in the thickest part of the chicken (not the stuffing).
- Rest and Serve: Remove the chicken from the oven and place it on a plate. Loosely cover with foil and allow it to rest for 5 minutes. Serve warm alongside a creamy baked lemon herb risotto and a baby spinach salad with balsamic dressing for a complete meal.
Notes
- Be careful not to cut all the way through the chicken breasts when making the pocket.
- Using fresh garlic and good quality mozzarella cheese enhances the flavor.
- Do not overfill the chicken pockets to avoid spilling during cooking.
- Ensure to measure the internal temperature of the chicken to guarantee it is fully cooked but still juicy.
- Resting the chicken before serving helps retain its juices for better texture and flavor.
- Cremini mushrooms provide an earthy flavor, but white mushrooms can be substituted if preferred.
Keywords: Mushroom stuffed chicken breast, baked chicken breast recipe, stuffed chicken, mushroom filling, healthy chicken dinner
