Description
This Goat Cheese & Spinach Stuffed Chicken Breast recipe features tender chicken breasts filled with a creamy spinach and goat cheese mixture, complemented by caramelized onions and sautéed baby bella mushrooms. Baked to juicy perfection, this dish offers a harmonious blend of savory flavors perfect for a satisfying dinner.
Ingredients
Scale
Chicken and Filling
- 4 chicken breasts (about 4-6 ounces each)
- 2 tablespoons olive oil, divided
- 4 cups organic spinach
- ½ teaspoon garlic powder
- 2 ounces goat cheese
- Freshly ground salt and pepper, to taste
Vegetables and Seasoning
- 1 white onion, sliced
- 8 ounces sliced baby bella mushrooms
- 1 teaspoon fresh thyme
- Optional: 1 tablespoon balsamic vinegar
Instructions
- Prep Chicken: Preheat your oven to 375°F. Using a sharp knife, carefully make 6 slits in each chicken breast without cutting all the way through. Drizzle each with some olive oil and season with salt and pepper. Set aside.
- Cook Spinach: Heat ½ tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add spinach and sprinkle with garlic powder. Stir occasionally until spinach is fully wilted, then transfer it to a medium bowl.
- Prepare Filling: To the wilted spinach, add the goat cheese and stir until well combined. Stuff this mixture into the slits of each chicken breast.
- Sauté Onions and Mushrooms: In the same skillet, add 1 tablespoon olive oil. Add sliced onions, mushrooms, fresh thyme, optional balsamic vinegar, and season with salt and pepper. Sauté until onions caramelize and mushrooms turn golden brown. Push the veggies to the sides to make space.
- Cook Chicken: Place the stuffed chicken breasts in the skillet with a little space between each. Transfer the skillet to the oven and bake for 20-30 minutes or until the chicken reaches an internal temperature of 165°F.
- Serve: Remove from oven and serve warm, enjoying the savory stuffed chicken alongside the caramelized onions and mushrooms.
Notes
- For a milder filling, substitute goat cheese with cream cheese; adding 1/4 cup mozzarella to the cream cheese can enhance texture and flavor.
- Be careful not to cut the chicken breasts all the way through when making slits to maintain the stuffing inside.
- You can omit balsamic vinegar if you prefer a less tangy flavor profile.
- Ensure the skillet used is ovenproof to safely transfer from stovetop to oven.
Nutrition
- Serving Size: 1 stuffed chicken breast with vegetables
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
