Description
Juicy and golden Mushroom Stuffed Chicken Breast filled with garlic mushrooms, spinach, and mozzarella. Easy to make and full of rich, comforting flavors perfect for a cozy dinner!
Ingredients
2 boneless, skinless chicken breasts (7 oz each)
¾ tsp salt
¼ tsp black pepper
2 tbsp unsalted butter
7 oz mushrooms, sliced (about 2 cups)
2 cloves garlic, minced
½ tsp thyme leaves
2 cups baby spinach (steamed and squeezed dry)
3 oz mozzarella cheese, sliced
1 tbsp olive oil
Instructions
1. Preheat oven to 390°F (200°C) or 355°F (180°C fan).
2. Cut a deep pocket into each chicken breast without slicing all the way through. Season inside and outside with salt and pepper.
3. In an oven-safe skillet, melt butter over high heat. Add mushrooms and cook for 3 minutes.
4. Add garlic, thyme, and remaining seasoning. Cook 2 more minutes until mushrooms are golden.
5. Stir in spinach until wilted, about 30 seconds.
6. Stuff each chicken pocket with mushroom mixture and top with cheese. Seal with toothpicks if needed.
7. Wipe skillet clean, heat oil, and sear chicken 1.5 minutes per side until golden.
8. Transfer skillet to oven and bake for 15 minutes, or until internal chicken temperature reaches 149°F (65°C).
9. Remove from oven, loosely cover with foil, and rest for 5 minutes before serving.
Notes
Use fresh mushrooms like white button or cremini for best texture.
Avoid cutting the chicken pocket too deep or too shallow—aim for 3–4 inches wide without slicing through.
Ensure mushrooms are dry before cooking to prevent sogginess.
Don’t overcrowd mushrooms in the pan—cook in a single layer for browning.
Let chicken rest before slicing to retain juices.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 400–450
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 180 mg