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Mushroom Stuffed Chicken Breast Recipe

Mushroom Stuffed Chicken Breast Recipe
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★★★★★

5.2 from 22 reviews

A delicious and elegant Mushroom Stuffed Chicken Breast recipe featuring tender chicken breasts filled with a savory mixture of sautéed mushrooms, garlic, thyme, spinach, and melted mozzarella cheese. Perfectly seared and baked to juicy perfection, this dish is ideal for a comforting dinner or special occasion meal.

Ingredients

Scale

Chicken

  • 2 chicken breasts (220g or 7oz each, skinless and boneless)
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided

Mushroom 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

Stuffing and Cooking

  • 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, keeping the smooth side intact. Season both inside and outside with half of the salt and pepper.
  2. Prepare the Mushroom Filling: In a heavy-based, oven-proof skillet, melt the butter over high heat. Add the mushrooms and cook for about 3 minutes until they start to turn golden. Stir in garlic, thyme, and the remaining salt and pepper, cooking for another 2 minutes until mushrooms are golden brown. Add baby spinach and stir until wilted, about 30 seconds.
  3. Stuff and Seal the Chicken: Carefully stuff the mushroom mixture into the pocket of each chicken breast and top the filling with the sliced mozzarella cheese. Use toothpicks to mostly seal the openings, ensuring the filling stays inside during cooking.
  4. Sear the Chicken: Wipe the skillet with paper towels to clean it. Heat olive oil over medium-high heat and sear the stuffed chicken breasts for about 1.5 minutes on each side until golden brown.
  5. Bake the Chicken: Transfer the skillet with the seared chicken to the preheated oven and bake for about 15 minutes or until the internal temperature of the chicken reaches 65°C/149°F. Check the temperature in the chicken flesh, not the filling.
  6. Rest and Serve: Remove the chicken from the oven and place on a plate. Loosely cover with foil and let rest for 5 minutes. Serve warm with sides such as baked lemon herb risotto and baby spinach with balsamic dressing for a complete meal.

Notes

  • Use a sharp knife to carefully cut the chicken pocket without piercing all the way through.
  • Choose mushrooms with good flavor like cremini or white button mushrooms.
  • Feel free to swap mozzarella with another good melting cheese like provolone or fontina.
  • Do not overcook the chicken to maintain juiciness; use a meat thermometer for best results.
  • Removing excess moisture from mushrooms before stuffing helps avoid soggy chicken.
  • Toothpicks used for sealing should be removed before serving.
  • This recipe pairs well with creamy risotto, roasted vegetables, or a fresh green salad.

Nutrition

Keywords: Mushroom Stuffed Chicken Breast, Stuffed Chicken, Chicken Breast Recipes, Baked Chicken, Healthy Chicken Dinner, Easy Chicken Dinner, Chicken with Mushrooms, Mozzarella Stuffed Chicken

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