Introduction

This Mushroom Stuffed Chicken Breast recipe combines tender chicken with a flavorful mushroom and spinach filling, topped with melted mozzarella cheese. It’s a simple yet elegant dish perfect for a cozy dinner or special occasion.

A white plate holds a cooked chicken breast with a shiny, dark golden-brown skin on top. Beneath the skin, there is a layer of melted white cheese that flows over a bed of bright green spinach and sautéed brown mushrooms. The chicken sits in a light brown sauce that pools gently around the edges. The background is a soft white marbled texture with a blurred wooden board and green leaves partially visible behind the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 tsp salt
2 boneless, skinless chicken breasts (7 oz each)
1/4 tsp black pepper
2 tbsp unsalted butter
7 oz mushrooms, sliced
3 oz mozzarella cheese, sliced
2 cloves garlic, minced
1/2 tsp thyme leaves
2 cups fresh baby spinach, steamed and squeezed dry
1 tbsp olive oil (or neutral oil like canola)

Instructions

Step 1: 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 slicing all the way through. Season both inside and outside with half the salt and pepper.
Step 2: In an oven-proof skillet, melt the butter over high heat. Add the mushrooms and cook until they begin to turn golden, about 3 minutes. Stir in garlic, thyme, and the remaining salt and pepper, cooking for 2 more minutes. Add the spinach and cook until wilted, about 30 seconds.
Step 3: Stuff each chicken breast pocket with the mushroom mixture and top with slices of mozzarella. Use toothpicks to mostly seal the pockets.
Step 4: Wipe the skillet clean and heat the olive oil over medium-high heat. Sear each side of the stuffed chicken breasts until golden, about 1½ minutes per side.
Step 5: Transfer the skillet to the oven and bake for 15 minutes, or until the chicken reaches an internal temperature of 65°C (149°F). Check the temperature in the thickest part of the chicken, not the filling.
Step 6: Remove the chicken from the oven, cover loosely with foil, and let rest for 5 minutes before serving. Pair with creamy lemon herb risotto and spinach salad for a complete meal.

Tips & Variations

Use low-moisture mozzarella for better texture and less watery filling.
Swap thyme for rosemary or oregano for a different herb flavor.
Ensure the chicken pockets are deep enough for stuffing but not cut through to keep juices inside.

Storage

Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a covered skillet over low heat or use a microwave to avoid drying out the chicken. Avoid freezing as the cheese and spinach filling may change texture.

How to Serve

The image shows two browned, crispy chicken breasts in a black pan, each topped with melted white cheese that drips slightly over sautéed brown mushrooms underneath. Small green herb pieces are sprinkled over the chicken and cheese, adding a fresh contrast. The chicken has a golden, textured crust and sits on a bedding of shiny mushrooms with a tender and juicy look. The pan rests on a white marbled texture, with a beige cloth partially visible under the pan's handle and a woman's hand holding the pan. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the chicken ahead of time?

Yes, you can stuff and seal the chicken breasts a few hours ahead and keep them covered in the fridge before cooking.

What if I don’t have an oven-proof skillet?

After searing the chicken in a regular skillet, transfer the chicken to a baking dish to finish cooking in the oven.

Mushroom Stuffed Chicken Breast with Mozzarella and Spinach Recipe

Print Recipe

★★★★★

4.4 from 67 reviews

This Mushroom Stuffed Chicken Breast recipe features tender boneless chicken breasts filled with a savory mixture of sautéed mushrooms, garlic, thyme, and fresh spinach, topped with melted mozzarella cheese. The chicken is first seared to achieve a golden crust and then baked to juicy perfection. It’s an elegant yet simple dish perfect for a delicious home-cooked meal.

Author: Lena
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

For the Chicken:

3/4 tsp salt
2 boneless, skinless chicken breasts (7 oz each)
1/4 tsp black pepper

For the Mushroom Stuffing:

2 tbsp unsalted butter
7 oz mushrooms, sliced
3 oz mozzarella cheese, sliced (low-moisture part-skim)
2 cloves garlic, minced
1/2 tsp thyme leaves
2 cups fresh baby spinach (steamed and squeezed dry)

For Cooking:

1 tbsp olive oil (or any neutral oil like canola)

Instructions

Preheat Oven and Prepare Chicken: Preheat your oven to 200°C (390°F) or 180°C fan-forced. Carefully slice a pocket into the side of each chicken breast, avoiding cutting through completely. Season both inside and outside of chicken breasts evenly with half the salt and black pepper.
Prepare the Mushroom Filling: In a heavy-based, oven-proof skillet, melt butter over high heat. Add the sliced mushrooms and cook for about 3 minutes until they start to turn golden. Add garlic, thyme, and the remaining salt and pepper, cooking for 2 more minutes until mushrooms are nicely golden. Stir in the baby spinach and cook until wilted, about 30 seconds. Remove from heat.
Stuff and Seal the Chicken: Stuff each chicken breast pocket with the mushroom mixture and top with slices of mozzarella cheese. Use toothpicks to mostly seal the openings to hold the filling during cooking.
Sear the Chicken: Wipe the skillet clean, then heat olive oil over medium-high heat. Sear each stuffed chicken breast for about 1.5 minutes per side until golden brown.
Bake the Chicken: Transfer the skillet with seared chicken to the preheated oven and bake for 15 minutes or until the internal temperature of the chicken reaches 65°C (149°F). Use a thermometer to measure the chicken flesh temperature, not the filling.
Rest and Serve: Remove the chicken from the oven, place on a plate, and loosely cover with foil. Let rest for 5 minutes to retain juices. Serve warm with sides like creamy baked lemon herb risotto and balsamic-dressed baby spinach for a complete meal.

Notes

Be careful not to cut all the way through the chicken breasts to keep the pocket intact.
Use low-moisture part-skim mozzarella for better melting and texture.
Ensure chicken is cooked to internal temperature of 65°C (149°F) for safe consumption.
Resting the chicken helps keep it juicy and tender.
If you don’t have an oven-proof skillet, transfer the chicken to a baking dish after searing.
Optional: serve with creamy lemon herb risotto and a fresh spinach salad for a balanced meal.

Keywords: mushroom stuffed chicken breast, baked chicken breast, stuffed chicken recipe, easy chicken dinner, mushroom stuffing, garlic chicken, healthy chicken recipe