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Mushroom-Stuffed Chicken Breast with Spinach and Mozzarella Recipe

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3.9 from 82 reviews

Delicious mushroom-stuffed chicken breast combines juicy, tender chicken with a flavorful filling of sautéed mushrooms, garlic, thyme, and spinach, topped with melting mozzarella cheese. This easy baked dish offers a perfect balance of savory flavors and a cheesy finish, ideal for a wholesome weeknight dinner or special meal.

  • Total Time: 45 minutes
  • Yield: 2 servings

Ingredients

Chicken

  • 2 x 220g / 7oz chicken breasts, 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
  • 2 cups baby spinach
  • 80g / 3oz mozzarella cheese, sliced (or other melting cheese)

Instructions

  1. Preheat Oven: Preheat your oven to 200°C/390°F (180°F fan) to prepare for baking the chicken.
  2. Create Chicken Pockets: Cut pockets into each chicken breast on the side with the fold, being careful not to cut all the way through to keep the smooth side intact.
  3. Season Chicken: Season both inside and outside of the chicken breasts with half of the salt and pepper.
  4. Prepare Mushroom Filling: Melt butter in a heavy-based ovenproof skillet over high heat. Add mushrooms and cook for 3 minutes until they start turning golden. Add garlic, thyme, remaining salt and pepper, then continue cooking for another 2 minutes until mushrooms are nicely golden.
  5. Add Spinach: Stir in baby spinach and cook until wilted, about 30 seconds.
  6. Stuff Chicken: Fill each chicken pocket with the mushroom and spinach mixture, then top with sliced mozzarella cheese.
  7. Seal Chicken: Use toothpicks to mostly seal the pockets, ensuring the filling stays inside without needing a full seal.
  8. Sear Chicken: Wipe the pan with paper towels, heat olive oil over medium-high heat, and sear each side of the chicken breast for 1 1/2 minutes until golden brown.
  9. 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 (measure the chicken flesh, not the filling).
  10. Rest and Serve: Remove the chicken from the skillet onto a plate, loosely cover with foil, and let rest for 5 minutes before serving to allow juices to redistribute.

Notes

  • Be careful not to cut through the chicken breasts completely when making the pockets.
  • Searing the chicken before baking ensures a nice golden crust and locks in juices.
  • Use an instant-read thermometer to check for doneness at 65°C/149°F for safe and juicy chicken.
  • Substitute mozzarella with other melting cheeses like provolone or Monterey Jack if preferred.
  • To prevent the toothpicks from burning in the oven, soak them in water for 10 minutes before use if desired.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

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