Mushroom-Stuffed Chicken Breast Recipe

Introduction

This Mushroom Stuffed Chicken Breast is a delicious and elegant dish that’s surprisingly easy to make at home. Filled with sautéed mushrooms, spinach, and melted cheese, it’s a perfect blend of flavors and textures that will impress any dinner guest or make for a comforting weeknight meal.

Ingredients

• 2 x 220g / 7oz skinless, boneless chicken breasts
• 3/4 tsp salt
• 1/4 tsp pepper
• 30g / 2 tbsp unsalted butter
• 200g / 7 oz 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, sliced (or other melting cheese)
• 1 tbsp olive oil

Instructions

1. Step 1: Preheat the oven to 200°C / 390°F (180°F fan).
2. Step 2: Cut pockets into the side of each chicken breast, being careful not to cut all the way through. Aim to keep the smooth side intact for a neat appearance.
3. Step 3: Season both the inside and outside of the chicken breasts with half of the salt and pepper.
4. Step 4: To prepare the mushroom filling, melt the butter in a heavy-based ovenproof skillet over high heat. Add mushrooms and cook for 3 minutes until they begin to turn golden.
5. Step 5: Add the minced garlic, thyme, the remaining salt and pepper, then continue cooking for another 2 minutes until the mushrooms are nicely golden.
6. Step 6: Add the baby spinach to the skillet and stir until wilted, about 30 seconds.
7. Step 7: Stuff the mushroom and spinach mixture into each chicken breast pocket, then top with slices of mozzarella or your chosen melting cheese.
8. Step 8: Seal the openings with toothpicks as best as you can to keep the filling inside. It doesn’t have to be completely sealed.
9. Step 9: Wipe the skillet clean with paper towels, then heat the olive oil over medium-high heat. Sear the chicken breasts for 1 1/2 minutes on each side until golden brown.
10. Step 10: Transfer the skillet to the preheated oven and bake for 15 minutes, or until the internal temperature of the chicken reaches 65°C / 149°F (check the chicken rather than the filling).
11. Step 11: Remove the chicken from the oven and transfer to a plate. Loosely cover with foil and let rest for 5 minutes before serving.

Tips & Variations

• Use a sharp knife to carefully create pockets in the chicken to avoid tearing the meat.
• Try swapping mozzarella for Gruyère or Swiss cheese for a different melty texture and flavor.
• Adding a pinch of red pepper flakes to the mushroom mixture can add a subtle heat.
• Serve with a simple salad or creamy risotto to complement the rich stuffing.

Storage

Store leftover stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave until warmed through. Avoid overheating to keep the chicken moist and the cheese melted but not dried out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and squeeze out excess water from frozen spinach before adding it to the filling to prevent sogginess.

What can I substitute for mushrooms?

You can use finely chopped cooked zucchini or bell peppers as alternatives, but mushrooms add the best texture and earthiness to the dish.

Mushroom-Stuffed Chicken Breast Recipe

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★★★★★

4.9 from 108 reviews

• Author: Aiden
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Diet: Low Fat

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Description

This Mushroom Stuffed Chicken Breast recipe features juicy, skinless, boneless 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 golden perfection on the stovetop, then baked until tender, resulting in a flavorful, comforting meal perfect for any occasion.

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Ingredients

Scale 1x2x3x

Chicken

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

Mushroom Filling

• 30g / 2 tbsp unsalted butter
• 200g / 7 oz 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, sliced (or other melting cheese)

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Instructions

1. Preheat Oven: Preheat your oven to 200°C (390°F), using 180°C (fan assisted) if available to ensure even baking.
2. Prepare Chicken Pockets: Carefully cut pockets into each chicken breast on the side with the fold, making sure not to cut all the way through. This creates a cavity for the filling while keeping the exterior intact.
3. Season Chicken: Season both the inside and outside of each chicken breast with half of the salt and pepper evenly.
4. Cook Mushroom Filling: Melt the butter in a heavy-based, ovenproof skillet over high heat. Add the sliced mushrooms and cook for about 3 minutes until they start turning golden. Then add the minced garlic, thyme leaves, remaining salt, and pepper, cooking an additional 2 minutes until mushrooms are nicely golden.
5. Add Spinach: Stir in the baby spinach and cook until wilted, approximately 30 seconds.
6. Stuff Chicken: Spoon the mushroom and spinach mixture into each chicken breast pocket, then top with slices of mozzarella cheese.
7. Seal Pockets: Use toothpicks to mostly seal the pockets. It’s not necessary to fully seal like Chicken Kiev, just enough to hold the filling securely.
8. Sear Chicken: Wipe the skillet clean with paper towels and heat the olive oil over medium-high heat. Sear each side of the stuffed chicken breasts for 1 1/2 minutes until golden brown.
9. Bake: Transfer the entire ovenproof skillet to the preheated oven. Bake for 15 minutes, or until the internal temperature of the chicken reaches 65°C (149°F). This ensures the chicken is fully cooked while keeping the filling moist.
10. Rest and Serve: Remove the skillet from the oven and transfer the chicken breasts onto a plate. Loosely cover with foil and let rest for 5 minutes before serving. This helps retain juices and enhances flavor.

Notes

• Ensure not to cut through the chicken breasts completely to keep the filling inside during cooking.
• Using an ovenproof skillet allows you to sear and bake in the same pan, saving cleanup and retaining flavor.
• Make sure the internal temperature of the chicken reaches 65°C (149°F) to ensure it is safe to eat.
• Feel free to substitute mozzarella with other melting cheeses like provolone or fontina for different flavors.
• Serve with sides like creamy baked lemon herb risotto and baby spinach with balsamic dressing as shown in the pictures.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: mushroom stuffed chicken, baked chicken breast recipe, stuffed chicken, chicken breast with mushrooms, easy chicken dinner, mozzarella stuffed chicken