Mushroom Stuffed Chicken Breast Recipe
Introduction
This Mushroom Stuffed Chicken Breast recipe combines tender chicken with a flavorful mixture of sautéed mushrooms, garlic, spinach, and melted mozzarella. It’s an elegant yet simple dish perfect for a weeknight dinner or special occasion.
Ingredients
- 2 chicken breasts (220g or 7oz each, skinless and boneless)
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 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
- 3 oz mozzarella cheese, sliced (or any cheese that melts well, 80g)
- 1 tablespoon olive oil
Instructions
- Step 1: Preheat your oven to 200°C/390°F (or 180°C fan-forced). Carefully cut a pocket into each chicken breast, making sure not to cut all the way through. Season the inside and outside of each breast with half of the salt and pepper.
- Step 2: In a heavy-based, oven-proof skillet, melt the butter over high heat. Add the mushrooms and cook for about 3 minutes until golden. Stir in garlic, thyme, and the remaining salt and pepper, cooking for another 2 minutes until mushrooms are nicely browned. Add the baby spinach and stir until wilted, about 30 seconds.
- Step 3: Stuff each chicken breast pocket with the mushroom mixture, then top with sliced mozzarella. Use toothpicks to mostly seal the openings.
- Step 4: Wipe the skillet clean and heat olive oil over medium-high heat. Sear each side of the stuffed chicken breasts for about 1½ minutes until golden.
- Step 5: Transfer the skillet to the oven and bake for 15 minutes, or until the chicken’s internal temperature reaches 65°C/149°F (check the chicken flesh, not the filling).
- Step 6: Remove from oven and let the chicken rest covered loosely with foil for 5 minutes before serving.
Tips & Variations
- Try swapping mozzarella for provolone or fontina for a different melty cheese flavor.
- Use fresh herbs like rosemary or oregano instead of thyme for a unique twist.
- Serve with a side of creamy risotto or a fresh salad to balance the richness.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat or in the oven to keep the chicken moist and cheese melted.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this recipe ahead of time?
Yes, you can assemble the stuffed chicken breasts a few hours ahead, cover, and refrigerate. Sear and bake just before serving for best results.
What if I don’t have an oven-proof skillet?
You can sear the chicken in a regular skillet, then transfer the chicken to a baking dish to finish cooking in the oven.
PrintMushroom Stuffed Chicken Breast Recipe
This Mushroom Stuffed Chicken Breast recipe combines tender, juicy chicken breasts with a flavorful filling of sautéed mushrooms, garlic, thyme, fresh spinach, and melted mozzarella cheese. The chicken is seared to a golden perfection before finishing in the oven, creating a deliciously moist and savory main course perfect for weeknight dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
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
- Preheat Oven and Prepare Chicken: Preheat your oven to 200°C/390°F (or 180°C fan-forced). Carefully cut a pocket into the side of each chicken breast, making sure not to cut all the way through to keep the outer side intact. Season both inside and outside of each chicken breast with half of the salt and pepper.
- Prepare the Mushroom Filling: In a heavy-based, oven-proof skillet, melt the butter over high heat. Add the sliced mushrooms and cook for about 3 minutes until they begin to turn golden. Add the minced garlic, thyme, and remaining salt and pepper. Continue cooking for another 2 minutes until mushrooms are nicely golden. Add the baby spinach and stir until wilted, approximately 30 seconds.
- Stuff and Seal the Chicken: Carefully spoon the mushroom mixture into each chicken breast pocket. Top the filling with slices of mozzarella cheese. Use toothpicks to seal the openings as best as possible; a mostly sealed pocket is sufficient for cooking.
- Sear the Chicken: Wipe the skillet clean with paper towels. Heat the olive oil over medium-high heat. Sear each side of the stuffed chicken breasts for about 1.5 minutes until they develop a golden brown color.
- Bake the Chicken: Transfer the skillet with the seared chicken to the preheated oven. Bake for approximately 15 minutes, or until the internal temperature of the chicken reaches 65°C/149°F when measured in the flesh (not the filling).
- 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. This dish pairs wonderfully with creamy baked lemon herb risotto and baby spinach with balsamic dressing.
Notes
- Do not cut all the way through the chicken breast when creating the pocket to prevent filling leakage.
- Ensure the internal temperature of the chicken reaches at least 65°C/149°F for safe consumption.
- Using an oven-proof skillet allows seamless transition from stovetop searing to oven baking.
- Toothpicks are helpful to keep the stuffing intact during cooking but remove them before serving.
- Feel free to substitute mozzarella with another mild melting cheese according to your preference.
Keywords: stuffed chicken breast, mushroom stuffed chicken, baked chicken breast, mozzarella stuffed chicken, healthy chicken recipe
