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Mushroom Stuffed Chicken Breast Recipe

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★★★★

3.9 from 45 reviews

This Mushroom Stuffed Chicken Breast recipe features tender chicken breasts filled with a savory mixture of sautéed mushrooms, garlic, thyme, and fresh spinach, topped with melted mozzarella cheese. The chicken is seared to a golden brown on the stovetop and then baked to perfection, resulting in a deliciously juicy and flavorful main course that’s perfect for dinner.

Ingredients

Scale

Chicken and Seasoning

  • 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 each chicken breast without cutting all the way through, keeping the smooth side intact. Season both inside and outside of each breast with half of the salt and pepper.
  2. Prepare the Mushroom Filling: In a heavy-based, oven-proof skillet, melt 2 tablespoons of butter over high heat. Add the sliced mushrooms and cook for about 3 minutes until they begin to turn golden. Add minced garlic, thyme, and the remaining salt and pepper; cook for another 2 minutes until the mushrooms are golden. Stir in the fresh baby spinach and cook until wilted, about 30 seconds.
  3. Stuff and Seal the Chicken: Carefully stuff the mushroom mixture into the pocket of each chicken breast. Top the filling with slices of mozzarella cheese. Use toothpicks to mostly seal the openings.
  4. Sear the Chicken: Wipe the skillet clean with paper towels. Heat 1 tablespoon 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 the seared chicken to the preheated oven. Bake for about 15 minutes, or until the internal temperature of the chicken reaches 65°C/149°F, measuring the 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 before serving. Serve warm, ideally with creamy baked lemon herb risotto and baby spinach with balsamic dressing.

Notes

  • Do not cut the chicken completely through when creating the pocket to keep the filling inside.
  • Season both inside and outside of the chicken for balanced flavor.
  • Use an oven-proof skillet to easily transfer from stovetop to oven.
  • Measure the internal temperature of the chicken flesh, not the filling, to ensure proper doneness.
  • Resting the chicken allows juices to redistribute for a moist result.
  • Toothpicks are used to mostly seal the chicken pockets but don’t need to be airtight.
  • This recipe pairs well with baked lemon herb risotto and a fresh spinach salad.

Keywords: mushroom stuffed chicken, stuffed chicken breast, baked chicken, mushroom chicken recipe, mozzarella stuffed chicken

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