Description
This Mushroom Stuffed Chicken Breast recipe features tender chicken breasts filled with a flavorful mixture of sautéed mushrooms, garlic, thyme, and baby spinach, topped with melted mozzarella cheese. The chicken is seared in a skillet before being baked to perfection, resulting in a juicy, aromatic dish that pairs wonderfully with creamy risotto or a fresh salad.
Ingredients
Scale
Chicken
- 2 x 220g / 7oz chicken breast, skinless boneless
- 3/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
Mushroom Filling
- 30g / 2 tbsp unsalted butter
- 200g / 7 oz mushrooms, sliced 3mm (1/8”) thick (~2 heaped cups)
- 2 garlic cloves, finely minced
- 1/2 tsp thyme leaves
- 2 cups baby spinach
- 80g / 3oz mozzarella, sliced (or other melting cheese)
Instructions
- Preheat oven: Preheat your oven to 200°C (390°F), or 180°C if using a fan-forced oven.
- Prepare chicken pockets: Carefully cut pockets into each chicken breast on the folded side without cutting all the way through to maintain the smooth exterior.
- Season chicken: Season both the inside and outside of the chicken breasts with half the salt and pepper for balanced flavor.
- Cook mushroom filling: Melt the butter in a heavy-based ovenproof skillet over high heat. Add mushrooms and cook for 3 minutes until golden. Add garlic, thyme, remaining salt, and pepper, cooking for another 2 minutes until mushrooms are nicely golden.
- Add spinach: Toss in the baby spinach and stir until it wilts, about 30 seconds, incorporating freshness into the filling.
- Stuff chicken: Spoon the mushroom and spinach mixture into each chicken pocket, then place slices of mozzarella on top of the filling.
- Seal pockets: Use toothpicks to mostly seal the pockets, ensuring the filling stays inside during cooking.
- Sear chicken: Wipe the skillet clean, heat olive oil over medium-high heat, and sear each side of the chicken breasts for 1½ minutes until golden brown.
- Bake chicken: Transfer the skillet to the preheated oven and bake for 15 minutes, or until the chicken’s internal temperature reaches 65°C (149°F).
- Rest and serve: Remove chicken from the oven, transfer to a plate, loosely cover with foil, and rest for 5 minutes before serving.
Notes
- Chicken breast: Use chicken breast specifically as its shape is ideal for cutting pockets and holding the filling; other cuts like thighs are unsuitable.
- Herb variations: Substitute fresh thyme with 1/2 tsp dried thyme or herbs like chives, parsley, rosemary (1/2 tsp chopped), oregano, or marjoram as desired.
- Spinach substitute: You can replace baby spinach with chopped English spinach, silverbeet (Swiss chard), kale, or even cabbage.
- Nutrition info: Nutrition values are calculated per stuffed chicken breast.
Keywords: mushroom stuffed chicken breast, stuffed chicken breast, baked chicken breast, chicken with mushrooms, mozzarella stuffed chicken, healthy chicken recipe