Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mushroom-Stuffed Chicken Breast Recipe

★★★★★

4.9 from 108 reviews
  • Author: Aiden
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Diet: Low Fat

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.

Ingredients

Scale

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)

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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://tastyplatesspot.com/mushroom-stuffed-chicken-breast-recipe/