Mushroom and Spinach Stuffed Chicken Breast with Melting Mozzarella Recipe
This Mushroom Stuffed Chicken Breast recipe features tender, juicy 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 stove before being baked in the oven to achieve a juicy interior and rich flavors. This elegant yet simple dish is perfect for a comforting weeknight meal or a special occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Western
- Diet: Gluten Free
Ingredients
Scale
Chicken
- 2 x 220g / 7oz chicken breast, skinless boneless
- 3/4 tsp salt
- 1/4 tsp pepper
- 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 (or 1/2 tsp dried thyme or other dried herbs such as chives, parsley, rosemary, oregano, or marjoram)
- 2 cups baby spinach (can substitute with chopped English spinach, silverbeet / Swiss chard, kale, or cabbage)
- 80 g / 3oz mozzarella, sliced (or other melting cheese)
Instructions
- Preheat Oven: Preheat your oven to 200°C / 390°F (180°F fan) to prepare for baking the chicken.
- Prepare Chicken Pockets: Carefully cut pockets into the side of each chicken breast without cutting all the way through, keeping the smooth side intact for stuffing.
- Season Chicken: Season both the inside and outside of the chicken breasts with half of the salt and pepper.
- Cook Mushrooms: Melt butter in a heavy-based, oven-proof skillet over high heat. Add mushrooms and sauté for 3 minutes until they start turning golden.
- Add Garlic and Herbs: Stir in garlic, thyme, and the remaining salt and pepper, cooking for an additional 2 minutes until mushrooms are nicely golden.
- Wilt Spinach: Add baby spinach to the skillet and stir until wilted, about 30 seconds.
- Stuff Chicken: Spoon the mushroom and spinach mixture into each chicken pocket, then top with slices of mozzarella cheese.
- Seal Pockets: Seal the pockets with toothpicks, making sure they are mostly closed to keep the filling inside during cooking.
- Sear Chicken: Quickly wipe the skillet clean, heat olive oil over medium-high heat, and sear each side of the stuffed chicken breasts for 1.5 minutes until golden brown.
- Bake: 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.
- Rest and Serve: Remove chicken from the oven, transfer to a plate, loosely cover with foil, and let rest for 5 minutes before serving.
Notes
- Chicken Breast: Use chicken breasts specifically because their shape allows for pockets that hold the filling well. This recipe does not work well with thighs or other cuts.
- Herb Variations: You can substitute thyme with 1/2 tsp dried thyme or other dried herbs like chives, parsley, rosemary (1/2 tsp chopped), oregano, or marjoram.
- Spinach Substitutes: Baby spinach can be replaced with chopped or sliced English spinach, silverbeet (Swiss chard), kale, or even cabbage.
- Nutrition Information: Nutrition values are calculated per one stuffed chicken breast serving.
Keywords: stuffed chicken breast, mushroom stuffed chicken, baked chicken breast, healthy chicken recipe, mushroom chicken, dinner recipe