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Mushroom Stuffed Chicken Breast – Quick and Easy Recipe

Mushroom Stuffed Chicken Breast – Quick and Easy Recipe
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★★★★★

5.2 from 18 reviews

This quick and easy Mushroom Stuffed Chicken Breast recipe features juicy chicken breasts filled with a savory mixture of sautéed mushrooms, garlic, thyme, and fresh spinach, topped with melted mozzarella cheese. Perfectly seared and baked to perfection, this dish offers a restaurant-quality meal that’s simple enough for any weeknight dinner.

Ingredients

Scale

Chicken

  • 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

Other

  • 3 oz mozzarella cheese, sliced (or any cheese that melts well, 80g)
  • 1 tablespoon olive oil

Instructions

  1. Preheat Oven and Prepare Chicken: Preheat your oven to 200°C/390°F (or 180°C fan-forced). Carefully cut a pocket into the side of each chicken breast without cutting all the way through. Season both the inside and outside of each breast with half of the salt and black pepper.
  2. Prepare the Mushroom Filling: In a heavy-based, oven-proof skillet, melt unsalted butter over high heat. Add sliced mushrooms and cook for about 3 minutes until they start turning golden. Stir in garlic, thyme, and the remaining salt and pepper, cooking another 2 minutes until mushrooms are golden. Add baby spinach and stir until wilted, about 30 seconds.
  3. Stuff and Seal the Chicken: Spoon the mushroom mixture into each chicken breast pocket. Top the filling with mozzarella cheese slices. Use toothpicks to mostly seal the openings to keep the filling inside during cooking.
  4. Sear the Chicken: Wipe the skillet clean with paper towels, then heat olive oil over medium-high heat. Sear each side of the stuffed chicken breasts for about 1.5 minutes until golden brown.
  5. Bake the Chicken: Transfer the skillet with seared chicken breasts to the preheated oven. Bake for about 15 minutes or until the internal temperature of the chicken (not filling) reaches 65°C/149°F.
  6. Rest and Serve: Remove chicken from the oven and place on a plate. Loosely cover with foil and let rest for 5 minutes before serving. Serve warm, paired nicely with creamy baked lemon herb risotto and baby spinach with balsamic dressing.

Notes

  • Be careful not to cut through the chicken breasts completely when making the pocket.
  • Use any cheese that melts well if mozzarella is unavailable.
  • Check internal chicken temperature with a meat thermometer to ensure doneness.
  • Toothpicks do not have to seal the chicken fully, just enough to keep filling inside while cooking.
  • Resting the chicken after baking keeps it juicy and tender.
  • This dish pairs wonderfully with roasted vegetables, risotto, or fresh salads.

Nutrition

Keywords: Mushroom stuffed chicken, baked chicken breast, easy chicken recipe, mozzarella stuffed chicken, weeknight dinner, healthy chicken breast

Find it online: https://islawhite.com/mushroom-stuffed-chicken-breast-quick-and-easy-recipe/