Description
This Mushroom Stuffed Chicken Breast recipe is a quick and easy way to elevate a classic chicken dish. Tender chicken breasts are stuffed with a savory mixture of sautéed mushrooms, garlic, thyme, spinach, and melty mozzarella cheese, then seared to golden perfection and baked to juicy completion. Perfect for a flavorful weeknight dinner or an impressive dinner party main course.
Ingredients
Units
Scale
Chicken and Seasoning
- 2 chicken breasts (220g or 7oz each, skinless and boneless)
- 3/4 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
Filling
- 2 tablespoons unsalted butter (30g)
- 7 oz mushrooms, sliced about 1/8” thick (approximately 2 full cups, 200g)
- 2 cloves garlic, finely minced
- 1/2 teaspoon thyme leaves
- 2 cups fresh baby spinach
Stuffing and Cooking
- 3 oz mozzarella cheese, sliced (or any cheese that melts well, 80g)
- 1 tablespoon olive oil
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 folded side, being careful not to cut through. Season both inside and outside of each chicken breast with half of the salt and pepper.
- Prepare the Mushroom Filling: In a heavy-based, oven-proof skillet, melt the butter over high heat. Add the mushrooms and cook about 3 minutes until they start to turn golden. Add garlic, thyme, and remaining salt and pepper, cooking for 2 more minutes until mushrooms are nicely golden. Stir in fresh baby spinach and cook until wilted, about 30 seconds.
- Stuff and Seal the Chicken: Loosely stuff each chicken breast pocket with the mushroom mixture. Top with sliced mozzarella cheese and use toothpicks to seal the openings as best as possible.
- Sear the Chicken: Wipe the skillet clean with paper towels and heat olive oil over medium-high. Sear each side of the stuffed chicken breasts for about 1.5 minutes until golden brown.
- Bake the Chicken: Transfer the skillet to the preheated oven and bake for about 15 minutes, or until the internal temperature of the chicken reaches 65°C/149°F. Check the chicken flesh temperature, avoiding the filling.
- Rest and Serve: Remove the skillet from the oven and transfer chicken to a plate. Loosely cover with foil and let rest for 5 minutes before serving. Enjoy warm with sides such as creamy baked lemon herb risotto and baby spinach with balsamic dressing.
Notes
- Be careful not to cut all the way through the chicken breasts when creating pockets.
- Use an oven-proof skillet for an easy transition from stovetop to oven.
- The resting period allows juices to redistribute, keeping chicken moist and tender.
- Feel free to substitute mozzarella with another meltable cheese such as provolone or fontina.
- Ensure the internal temperature of the chicken reaches 65°C/149°F for safe consumption.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 460 kcal
- Sugar: 2 g
- Sodium: 640 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 130 mg
