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Mushroom Stuffed Chicken Breast – Quick and Easy Recipe

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  • Author: Wesley
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

This Mushroom Stuffed Chicken Breast recipe is a quick and easy way to enjoy a flavorful, cheesy stuffed chicken dish. Tender chicken breasts are filled with a savory mushroom, garlic, thyme, and spinach mixture, topped with melting mozzarella cheese, and then seared to a golden crust before finishing in the oven. Perfect for a comforting weeknight dinner or a special occasion, this dish pairs wonderfully with creamy risotto and fresh greens.

Ingredients

Units Scale

Chicken

  • 2 chicken breasts (220g or 7oz each, skinless and boneless)
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided

Mushroom Filling

  • 2 tablespoons unsalted butter (30g)
  • 7 oz mushrooms, sliced about 1/8” thick (approximately 2 full cups, 200g)
  • 2 cloves garlic, finely minced
  • 1/2 teaspoon thyme leaves
  • 2 cups fresh baby spinach

Stuffing and Cooking

  • 3 oz mozzarella cheese, sliced (or any cheese that melts well, 80g)
  • 1 tablespoon olive oil

Instructions

  1. Preheat Oven and Prepare Chicken: Preheat your oven to 200°C/390°F (or 180°C fan-forced). Slice a pocket into each chicken breast carefully on the side with the fold, making sure not to cut all the way through. Season both inside and outside of each breast with half the salt and pepper.
  2. Prepare the Mushroom Filling: In a heavy-based, oven-proof skillet, melt the butter over high heat. Add the sliced mushrooms and cook for about 3 minutes until they begin to turn golden. Add garlic, thyme, and the remaining salt and pepper, cooking another 2 minutes until mushrooms are nicely golden. Stir in the baby spinach until wilted, about 30 seconds.
  3. Stuff and Seal the Chicken: Carefully stuff the mushroom mixture into each chicken breast pocket. Top each stuffing with slices of mozzarella cheese. Use toothpicks to mostly seal the openings.
  4. Sear the Chicken: Wipe the skillet clean with paper towels, then heat olive oil over medium-high heat. Sear each side of the stuffed chicken breasts for about 1½ minutes until golden brown.
  5. Bake the Chicken: Transfer the skillet with the seared chicken to the preheated oven. Bake for about 15 minutes or until the internal temperature of the chicken reaches 65°C/149°F, measuring the chicken flesh and not the filling.
  6. Rest and Serve: Remove the chicken from the oven and place onto a plate. Loosely cover with foil and let rest for 5 minutes. Serve warm, ideally paired with baked lemon herb risotto and baby spinach with balsamic dressing.

Notes

  • Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 65°C/149°F.
  • Do not overstuff the chicken breasts to avoid bursting during cooking.
  • Any melting cheese such as provolone or fontina can be substituted for mozzarella.
  • Allowing the chicken to rest before serving helps retain juices and keeps it tender.
  • Use an oven-proof skillet to transition from stovetop searing to oven baking without transferring dishes.

Nutrition

  • Serving Size: 1 stuffed chicken breast
  • Calories: 450
  • Sugar: 2g
  • Sodium: 650mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 2g
  • Protein: 50g
  • Cholesterol: 120mg

Find it online: https://lickplates.com/mushroom-stuffed-chicken-breast-quick-and-easy-recipe/