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Mushroom and Spinach Stuffed Chicken Breast with Melted Mozzarella Recipe

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★★★★★

4.9 from 373 reviews

This Mushroom Stuffed Chicken Breast recipe features tender chicken breasts filled with a savory mixture of sautéed mushrooms, garlic, thyme, and baby spinach, topped with melted mozzarella cheese. Lightly seared and then oven-baked to juicy perfection, this dish combines rich flavors and a comforting texture, perfect for an elegant yet simple dinner.

Ingredients

Scale

Chicken

  • 2 x 220g / 7oz chicken breast, skinless boneless
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil

Stuffing

  • 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
  • 80 g / 3oz mozzarella, sliced (or other melting cheese)

Instructions

  1. Preheat oven: Preheat your oven to 200°C/390°F (180°F fan) to ensure it’s hot enough for baking the chicken later.
  2. Prepare chicken pockets: Using a sharp knife, carefully cut a pocket into the side of each chicken breast without cutting all the way through, leaving the smooth outer side intact to hold the filling.
  3. Season chicken: Season both the inside and outside of the chicken breasts with half of the salt and pepper to infuse flavor inside and out.
  4. Cook mushroom filling: Melt the butter in a heavy based oven-proof skillet over high heat. Add the sliced mushrooms and cook for about 3 minutes until they begin to turn golden. Add minced garlic, thyme leaves, remaining salt and pepper, then cook for another 2 minutes until the mushrooms are richly golden.
  5. Add spinach: Stir in the baby spinach and cook just until wilted, around 30 seconds, to maintain freshness and color.
  6. Stuff chicken: Spoon the mushroom and spinach mixture into each chicken pocket, then place sliced mozzarella cheese on top of the filling inside the pocket.
  7. Seal pockets: Use toothpicks to mostly seal the chicken breasts to keep the filling inside during cooking; full sealing like Chicken Kiev isn’t necessary.
  8. Sear chicken: Wipe the skillet clean with paper towels. Heat olive oil over medium-high heat and sear the stuffed chicken breasts for 1½ minutes on each side until golden brown for color and flavor.
  9. Bake chicken: Transfer the skillet directly to the preheated oven and bake for 15 minutes or until the internal temperature of the chicken reaches 65°C/149°F, ensuring it is cooked through without drying out.
  10. Rest and serve: Remove the skillet from the oven, transfer the chicken to a plate, loosely cover with foil, and rest for 5 minutes before serving to allow juices to redistribute for juicier meat.

Notes

  • Chicken breast note: Chicken breasts are specifically required for the pockets; thighs or other cuts won’t hold the filling properly.
  • Herb alternatives: Substitute dried thyme with other dried herbs like chives, parsley, rosemary (1/2 tsp chopped), oregano, or marjoram to customize flavor.
  • Spinach substitutes: You can replace baby spinach with chopped English spinach, silverbeet/Swiss chard, kale, or even cabbage depending on your preference.
  • Nutrition: Nutrition values are calculated per one stuffed chicken breast serving.

Keywords: mushroom stuffed chicken breast, stuffed chicken recipe, baked chicken breast, mushroom filling, spinach chicken, mozzarella chicken, easy dinner recipes

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