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Mushroom Stuffed Chicken Breast with Mozzarella and Spinach Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://cheflenacooks.com/mushroom-stuffed-chicken-breast-with-mozzarella-and-spinach-recipe/