Description
This Mushroom Stuffed Chicken Breast recipe features tender chicken breasts filled with a savory mixture of sautéed mushrooms, garlic, thyme, spinach, and melted mozzarella cheese, then seared and baked to perfection. It’s a wholesome, flavorful dish perfect for a comforting dinner.
Ingredients
Scale
Chicken
- 2 x 220g / 7oz chicken breast, skinless boneless
- 3/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
Filling
- 30g / 2 tbsp unsalted butter
- 200g / 7 oz mushrooms, sliced 3mm thick (~2 heaped cups)
- 2 garlic cloves, finely minced
- 1/2 tsp thyme leaves
- 2 cups baby spinach
- 80 g / 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 convection oven.
- Cut Chicken Pockets: Carefully cut pockets into each chicken breast without cutting all the way through, creating space to stuff the filling.
- Season Chicken: Sprinkle both sides and inside the pockets of the chicken breasts with salt and pepper to taste.
- Prepare Mushroom Filling: In a skillet, melt unsalted butter over medium heat. Add sliced mushrooms, minced garlic, and thyme leaves, then season with salt and pepper. Cook until mushrooms turn golden and tender. Add baby spinach and cook until wilted. Remove from heat.
- Stuff Chicken: Fill each chicken pocket with the mushroom and spinach mixture followed by slices of mozzarella cheese. Seal the openings with toothpicks to keep the filling inside during cooking.
- Sear Chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts on both sides until they develop a golden brown crust, about 2-3 minutes per side.
- Bake: Transfer the skillet with the seared chicken directly into the preheated oven. Bake for 15 minutes or until the internal temperature of the chicken reaches 65°C (149°F), ensuring it’s fully cooked.
- Rest and Serve: Remove the skillet from the oven and let the chicken rest for a few minutes. Remove toothpicks and serve with your favorite side dishes.
Notes
- Use a meat thermometer to ensure the chicken is fully cooked but not overdone.
- For a different cheese flavor, substitute mozzarella with provolone or gouda.
- The pocket should be carefully cut without piercing through the chicken to keep the filling intact.
- Spinach can be substituted with kale or swiss chard if preferred.
- To prevent sticking, use a well-seasoned skillet or a bit more olive oil when searing.
