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
Scale
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.
