There is something undeniably comforting and impressive about the Mushroom and Spinach Stuffed Chicken Breast Recipe. This dish marries tender chicken breasts with a luscious filling of earthy mushrooms, fresh spinach, and gooey mozzarella, creating a perfect balance of flavors and textures that feel both elegant and homey. Whether you’re cooking for a cozy dinner or looking to wow guests, this recipe delivers juicy, flavorful chicken that’s bursting with a savory, melty center you’ll keep coming back to.
Ingredients You’ll Need
These ingredients are refreshingly simple but each one plays a crucial role in making this dish truly shine. From the fresh mushrooms providing that rich umami kick to the mozzarella creating a creamy, melty surprise, every element adds depth and vibrant color to the plate.
- Chicken breasts (2 x 220g / 7oz, skinless boneless): Choosing thick, even chicken breasts helps create perfect pockets for stuffing without tearing.
- Salt (3/4 tsp): Enhances all the natural flavors and seasons the chicken and filling beautifully.
- Pepper (1/4 tsp): Adds just the right subtle heat to balance the rich filling.
- Unsalted butter (30g / 2 tbsp): Delivers a silky softness and helps sauté the mushrooms to golden perfection.
- Mushrooms (200g / 7 oz, sliced 3mm thick): Provides an earthy base that’s essential for that classic stuffed flavor and a beautiful texture contrast.
- Garlic cloves (2, finely minced): A small amount packs a punch of aromatic deliciousness that lifts the whole dish.
- Thyme leaves (1/2 tsp): Introduces a fragrant herbal note that pairs beautifully with the mushrooms and chicken.
- Baby spinach (2 cups): Adds freshness, vibrant color, and a mild sweetness that balances the umami from the mushrooms.
- Mozzarella cheese (80 g / 3oz, sliced): Brings creamy, gooey texture and mild cheesy richness that melts into a perfect filling.
- Olive oil (1 tbsp): Used for searing the chicken to golden perfection, sealing in juices, and adding a light fruity flavor.
How to Make Mushroom and Spinach Stuffed Chicken Breast Recipe
Step 1: Prepare the oven and chicken breasts
Start by preheating your oven to 200°C (390°F). Next, carefully create a pocket in each chicken breast by slicing horizontally without cutting all the way through. This pocket will hold the delicious filling, so take your time to get a nice even space without compromising the breast’s integrity.
Step 2: Season the chicken
Sprinkle the chicken breasts with salt and pepper inside and out. This simple seasoning is essential to bring out the full flavor of the chicken and the filling once baked.
Step 3: Make the mushroom and spinach filling
Melt the unsalted butter in a skillet over medium heat, then add the sliced mushrooms, minced garlic, thyme leaves, salt, and pepper. Cook this mixture patiently until the mushrooms turn golden brown and tender. Stir in the baby spinach and cook just until wilted, preserving its bright color and freshness for that lovely contrast against the chicken.
Step 4: Stuff the chicken breasts
Take your mushroom and spinach filling and generously spoon it into each chicken breast pocket. Layer in slices of mozzarella cheese on top for that irresistible melt. To keep everything perfectly in place during cooking, seal the openings with toothpicks.
Step 5: Sear the chicken
Heat the olive oil in the skillet until hot, then sear each stuffed chicken breast for 2 to 3 minutes on each side, until they develop a beautiful golden crust. This not only locks in moisture but adds a gorgeous color and flavor to the chicken.
Step 6: Bake to finish
Transfer the skillet directly to the oven and bake the chicken for about 15 minutes, or until the internal temperature reaches 65°C (149°F). This ensures juicy, fully cooked chicken with melty cheese and perfectly cooked filling inside.
Step 7: Rest and prepare to serve
Allow the chicken breasts to rest for a few minutes once out of the oven. This resting time lets the juices redistribute throughout the meat, making every bite succulent and satisfying.
How to Serve Mushroom and Spinach Stuffed Chicken Breast Recipe
Garnishes
Add a sprinkle of fresh thyme leaves or chopped parsley on top for a pop of color and an added herbal touch. A light drizzle of extra virgin olive oil or a squeeze of lemon juice can brighten the flavors beautifully just before serving.
Side Dishes
Pair this mushroom and spinach stuffed chicken with roasted potatoes, sautéed green beans, or a lightly dressed mixed green salad for a well-balanced and colorful plate. Creamy mashed potatoes or garlic butter pasta also complement the dish’s rich flavors perfectly.
Creative Ways to Present
Slice the chicken breasts on a slight diagonal to reveal the gooey cheese and veggie filling inside — it’s always a showstopper. Serve on a warm plate with the filling-side facing up so guests can see that irresistible center. For a special occasion, plate alongside a drizzle of balsamic reduction or mushroom sauce for extra decadence.
Make Ahead and Storage
Storing Leftovers
After cooking, allow the chicken to cool completely before transferring to an airtight container. Stored properly in the refrigerator, leftovers will stay fresh for up to 3 days, making for easy next-day meals.
Freezing
You can freeze cooked stuffed chicken breasts by wrapping each piece tightly with plastic wrap and placing them in a freezer-safe bag. They’ll keep well in the freezer for up to 2 months. Just be sure to thaw thoroughly in the fridge before reheating.
Reheating
For best results, reheat your stuffed chicken breasts gently in a moderate oven (about 160°C / 320°F) until warmed through, which helps maintain the juicy texture. Microwaving is possible but may cause the chicken to dry out, so keep an eye on it.
FAQs
Can I use other types of cheese for this recipe?
Absolutely! While mozzarella gives a wonderful melt and mild flavor, cheeses like provolone, fontina, or even a mild cheddar can be great substitutes depending on your preference.
Is it necessary to sear the chicken before baking?
Searing is highly recommended because it creates a beautiful golden crust and locks in moisture, resulting in juicier chicken. Skipping this step might mean a less flavorful crust and slightly drier meat.
Can I make this recipe dairy-free?
Yes, you can omit the mozzarella or substitute it with a dairy-free cheese alternative. The flavor will be slightly different, but the mushroom and spinach filling will still make this dish delicious.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer to check the internal temperature, which should reach 65°C (149°F). The juices should run clear and the chicken should feel firm to the touch.
Can this recipe be doubled for more servings?
Definitely! Just double all the ingredients and cook the chicken in batches or use a large enough oven-safe pan. Keep in mind that cooking times may vary slightly depending on the size and thickness of the breasts.
Final Thoughts
There is something so satisfying about making the Mushroom and Spinach Stuffed Chicken Breast Recipe for yourself or loved ones. It delivers on flavor, texture, and presentation while remaining approachable for both weeknight dinners and special occasions. Give it a try — once you’ve experienced the warm, cheesy center paired with tender chicken and earthy veggies, it’s sure to become one of your go-to favorites!
Print
Mushroom and Spinach Stuffed Chicken Breast Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Mushroom Stuffed Chicken Breast recipe features tender chicken breasts filled with a savory mixture of sautéed mushrooms, garlic, thyme, spinach, and melty mozzarella cheese. The chicken is seared to a golden brown before finishing in the oven, resulting in a flavorful, juicy main dish perfect for an elegant weeknight dinner or special occasion.
Ingredients
Chicken
- 2 x 220g / 7oz chicken breasts, skinless and boneless
- 3/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
Filling
- 30g / 2 tbsp unsalted butter
- 200g / 7oz mushrooms, sliced 3mm 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
- Preheat Oven: Preheat your oven to 200°C / 390°F (180°F fan) to prepare for baking the stuffed chicken.
- Cut Pockets in Chicken: Carefully cut pockets into each chicken breast without cutting all the way through, creating a cavity for the filling.
- Season Chicken: Season both sides of the chicken breasts and inside the pockets with salt and pepper for balanced flavor.
- Prepare Mushroom Filling: In a skillet, melt unsalted butter and sauté sliced mushrooms with minced garlic, thyme leaves, salt, and pepper until golden and fragrant. Then add baby spinach and cook until wilted, making a savory filling.
- Stuff Chicken: Spoon the mushroom and spinach mixture into the chicken pockets, add slices of mozzarella or your chosen melting cheese, then seal the pocket securely with toothpicks to keep the filling inside during cooking.
- Sear Chicken: Heat olive oil in a skillet over medium-high heat and sear the stuffed chicken breasts on both sides until golden brown, about 2-3 minutes per side to lock in juices.
- Bake: Transfer the skillet directly to the preheated oven and bake the chicken for 15 minutes or until the internal temperature of the chicken reaches 65°C / 149°F, ensuring it is fully cooked and safe to eat.
- Rest and Serve: Remove the chicken from the oven and let it rest for a few minutes to allow juices to redistribute. Remove toothpicks and serve with your choice of sides.
Notes
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 65°C / 149°F.
- You can substitute mozzarella with other melting cheeses like provolone or fontina for varied flavor.
- Make sure to seal the chicken pockets firmly with toothpicks to prevent filling leaks during cooking.
- Serve with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
- If preferred, baby kale can be used instead of spinach in the filling.
