Mushroom Stuffed Chicken Breast Recipe
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.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 2 servings 1x
- Category: Entrée
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
