Mushroom Stuffed Chicken Breast Recipe

Introduction

This Mushroom Stuffed Chicken Breast recipe is a delicious way to elevate a simple chicken dinner with savory mushrooms, melted mozzarella, and fresh spinach. It’s easy to prepare and perfect for a comforting yet elegant meal any night of the week.

Ingredients

• 3/4 tsp salt
• 2 boneless, skinless chicken breasts (7 oz each)
• 1/4 tsp black pepper
• 2 tbsp unsalted butter
• 7 oz mushrooms, sliced
• 3 oz mozzarella cheese, sliced
• 2 cloves garlic, minced
• 1/2 tsp thyme leaves
• 2 cups fresh baby spinach (steamed and squeezed dry)
• 1 tbsp olive oil (or neutral oil like canola)

Instructions

1. Step 1: Preheat your oven to 200°C/390°F (or 180°C fan-forced). Carefully cut a pocket into the side of each chicken breast without cutting all the way through. Season both inside and outside of each breast with half the salt and pepper.
2. Step 2: In a heavy-based, oven-proof skillet, melt butter over high heat. Add mushrooms and cook for about 3 minutes until golden. Stir in garlic, thyme, remaining salt and pepper, and cook another 2 minutes. Add spinach and cook until wilted, about 30 seconds.
3. Step 3: Stuff each chicken breast pocket with the mushroom mixture and top with mozzarella slices. Use toothpicks to seal the openings as best as possible.
4. Step 4: Wipe the skillet clean, then heat olive oil over medium-high heat. Sear each side of the stuffed chicken breasts for about 1½ minutes until golden brown.
5. Step 5: Transfer the skillet to the preheated oven and bake the chicken for 15 minutes or until the internal temperature reaches 65°C/149°F, measuring in the chicken flesh.
6. Step 6: Remove from oven and let the chicken rest covered loosely with foil for 5 minutes before serving.

Tips & Variations

• Use low-moisture part-skim mozzarella for better texture and less watery filling.
• Try substituting baby spinach with kale or Swiss chard for a different flavor and texture.
• Add a pinch of red pepper flakes to the mushroom filling for a subtle kick.
• Serve with creamy Baked Lemon Herb Risotto or a fresh spinach salad with balsamic dressing for a complete meal.

Storage

Store leftover stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave until warmed through to avoid drying out the chicken. Do not freeze stuffed chicken as the texture of the filling may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese for the stuffing?

Yes, cheeses like provolone, fontina, or gouda that melt well are good substitutes if you prefer different flavors or textures.

How do I know when the chicken is fully cooked?

The best way is to use a meat thermometer and ensure the internal temperature of the chicken breast reaches 65°C/149°F. This guarantees it is safe to eat and juicy.

Mushroom Stuffed Chicken Breast Recipe

Print Recipe

★★★★★

4.7 from 112 reviews

This Mushroom Stuffed Chicken Breast recipe features tender chicken breasts filled with a savory sautéed mushroom and spinach mixture, topped with melted mozzarella cheese. The chicken is first seared for a golden exterior and then baked to juicy perfection, making it an elegant yet simple dish perfect for any occasion.

• Author: lucas
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Yield: 2 servings 1x
• Category: Entrée
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Chicken:

• 3/4 tsp salt
• 2 boneless, skinless chicken breasts (7 oz each)
• 1/4 tsp black pepper

For the Mushroom Stuffing:

• 2 tbsp unsalted butter
• 7 oz mushrooms, sliced (about 1/8″ thick)
• 2 cloves garlic, freshly minced
• 1/2 tsp thyme leaves
• 2 cups fresh baby spinach (steamed and squeezed dry)
• 3 oz mozzarella cheese, sliced (low-moisture part-skim preferred)

For Cooking:

• 1 tbsp olive oil (or neutral oil like canola)

Instructions

1. 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 without cutting all the way through. Season the inside and outside of each breast with half of the salt and pepper.
2. Prepare the Mushroom Filling: In a heavy-based, oven-proof skillet, melt the butter over high heat. Add sliced mushrooms and cook for about 3 minutes until they start turning golden. Add minced garlic, thyme leaves, and the remaining salt and pepper, cooking for another 2 minutes until the mushrooms are golden. Stir in the steamed baby spinach and cook until wilted, about 30 seconds.
3. Stuff and Seal the Chicken: Stuff each chicken breast pocket with the mushroom mixture, then top with slices of mozzarella cheese. Use toothpicks to mostly seal the openings to keep the filling inside during cooking.
4. Sear the Chicken: Wipe the skillet clean with paper towels and heat olive oil over medium-high heat. Sear each side of the stuffed chicken breasts for about 1.5 minutes until golden brown.
5. Bake the Chicken: Transfer the skillet with the seared chicken breasts to the preheated oven. Bake for 15 minutes or until the internal temperature of the chicken reaches 65°C (149°F), measuring in the thickest part of the chicken.
6. Rest and Serve: Remove chicken from the oven and place on a plate. Loosely cover with foil and let rest for 5 minutes before serving. Serve warm, paired with creamy baked lemon herb risotto and a side of baby spinach with balsamic dressing for a complete meal.

Notes

• Be careful not to cut all the way through the chicken when making the pocket to prevent the filling from leaking out.
• Using low-moisture part-skim mozzarella helps avoid excess moisture and creates a better texture.
• Measure the internal temperature of the chicken, not the stuffing, to ensure proper doneness.
• Allowing the chicken to rest helps retain juices for a moist, tender result.
• Toothpicks are optional but help keep the filling intact during cooking.

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