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Mushroom and Spinach Stuffed Chicken Breast Recipe

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3.8 from 47 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 2 servings
  • Diet: Low Salt

Description

This Mushroom Stuffed Chicken Breast recipe features tender chicken breasts filled with a savory mixture of sautéed mushrooms, garlic, thyme, and baby spinach, topped with melted mozzarella cheese. The chicken is seared to a golden brown before being oven-baked to juicy perfection, creating an elegant and flavorful main dish perfect for a comforting dinner.

Ingredients

Chicken

  • 2 x 220g / 7oz chicken breasts, skinless and boneless
  • 3/4 tsp salt, divided
  • 1/4 tsp pepper, divided
  • 1 tbsp olive oil

Mushroom Filling

  • 30g / 2 tbsp unsalted butter
  • 200g / 7oz mushrooms, sliced 3mm (1/8”) thick (~2 heaped cups)
  • 2 garlic cloves, finely minced
  • 1/2 tsp thyme leaves
  • 2 cups baby spinach
  • 80g / 3oz mozzarella cheese, sliced (or other melting cheese)

Instructions

  1. Preheat Oven: Preheat your oven to 200°C/390°F (180°F fan) to prepare for baking the stuffed chicken breasts.
  2. Prepare Chicken Pockets: Carefully cut pockets into each chicken breast on the side with the fold in the meat, ensuring not to cut all the way through. This maintains the smooth side intact for stuffing.
  3. Season Chicken: Season both the inside and outside of the chicken breasts with half of the salt and pepper provided, ensuring even flavor distribution.
  4. Cook Mushroom Filling: Melt the butter in a heavy-based oven-proof skillet over high heat. Add the sliced mushrooms and cook for 3 minutes until they begin 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.
  5. Add Spinach: Stir in the baby spinach and cook just until wilted, about 30 seconds, incorporating the greens into the mushroom mixture.
  6. Stuff Chicken: Spoon the mushroom and spinach mixture into the pockets of each chicken breast, then top with slices of mozzarella cheese for a melty center.
  7. Seal Chicken: Secure the openings of the chicken breasts using toothpicks. The seal does not need to be perfect, just enough to keep the filling mostly inside during cooking.
  8. Sear Chicken: Wipe the skillet clean with paper towels. Heat the olive oil over medium-high heat and sear the chicken breasts for 1½ minutes on each side, until golden brown. This step locks in the juices and adds color.
  9. Bake Chicken: Transfer the skillet directly to the preheated oven and bake for 15 minutes, or until the internal temperature of the chicken reaches 65°C/149°F when measured in the flesh (not the filling).
  10. Rest and Serve: Remove the skillet from the oven, transfer the chicken to a plate, cover loosely with foil, and rest for 5 minutes before serving. This rest period allows juices to redistribute for moist chicken.

Notes

  • The chicken pocket should be cut carefully to avoid cutting through completely, which helps hold the filling better.
  • Use a heavy-based oven-proof skillet to cook and bake to simplify the process and avoid dish transfers.
  • Ensure the internal chicken temperature reaches at least 65°C/149°F for safe consumption.
  • Serving suggestion: pairs well with creamy baked lemon herb risotto and baby spinach in balsamic dressing for a full meal.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/mushroom-and-spinach-stuffed-chicken-breast-recipe/