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Mushroom Stuffed Chicken Breast – Quick and Easy Recipe

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  • Author: Villerius
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Mushroom Stuffed Chicken Breast recipe is a quick and easy way to elevate your weeknight dinner with a juicy chicken breast filled with a savory mushroom, spinach, and mozzarella mixture. Searing the stuffed chicken breasts locks in flavors and juices, while finishing them in the oven ensures perfect tenderness. The combination of buttery mushrooms, garlic, and thyme with gooey melted cheese makes for an irresistible meal that’s both comforting and elegant.

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)

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

Cheese and Finishing:

  • 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). Carefully cut a pocket into each chicken breast on the side with the fold, making sure not to cut all the way through. Season both the inside and outside of the chicken breasts with half of the salt and black pepper.
  2. Prepare the Mushroom Filling: In a heavy-based, oven-proof skillet, melt the unsalted butter over high heat. Add the sliced mushrooms and cook for about 3 minutes until they start to turn a golden color. Then add the minced garlic, thyme leaves, and the remaining salt and pepper. Continue cooking for another 2 minutes until the mushrooms achieve a deep golden hue. Add the fresh baby spinach and stir until wilted, about 30 seconds.
  3. Stuff and Seal the Chicken: Carefully stuff the mushroom and spinach mixture into the pocket of each chicken breast. Top the filling with slices of mozzarella cheese. Use toothpicks to seal the openings of the chicken breasts as best as you can, aiming for a mostly sealed pocket.
  4. Sear the Chicken: Wipe the skillet clean with paper towels. Heat the olive oil over medium-high heat. Sear each side of the stuffed chicken breasts for about 1 and a half minutes until they develop a nice golden brown color.
  5. Bake the Chicken: Transfer the skillet with the seared chicken breasts to the preheated oven. Bake for about 15 minutes or until the internal temperature of the chicken reaches 65°C (149°F), making sure to measure the temperature of the chicken flesh rather than the filling.
  6. Rest and Serve: Remove the chicken from the oven and place it onto a plate. Loosely cover with foil and let rest for 5 minutes. Serve warm, ideally with creamy baked lemon herb risotto and a fresh baby spinach salad dressed with balsamic vinaigrette for a complete and flavorful meal.

Notes

  • Be careful not to cut through the chicken breasts completely when creating the pocket for stuffing.
  • Use a meat thermometer to ensure chicken is cooked through but remains juicy.
  • Any cheese that melts well can be substituted for mozzarella if desired.
  • To avoid spillage, do not overstuff the chicken pockets.
  • Leftover stuffed chicken can be refrigerated and reheated gently to maintain moisture.
  • Oven temperature may vary, so adjust baking time as needed depending on your oven.

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