Description

This Mushroom Stuffed Chicken Breast recipe offers a quick and easy way to enjoy juicy, tender chicken filled with a savory mixture of sautéed mushrooms, garlic, thyme, fresh spinach, and melted mozzarella cheese. Perfectly seared on the stovetop and then baked to juicy perfection, this dish makes a flavorful and impressive meal ideal for weeknights or special occasions.

Ingredients

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Chicken

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

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 & Cooking

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

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Instructions

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 from the side with the fold while keeping the smooth side intact. Season both the inside and outside of each chicken breast with half of the salt and black pepper.
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 start to turn golden. Add the garlic, thyme, and the remaining salt and pepper, cooking for another 2 minutes until golden. Stir in the baby spinach and cook just until wilted, about 30 seconds.
Stuff and Seal the Chicken: Stuff the mushroom mixture into each chicken breast pocket. Top the filling with sliced mozzarella cheese. Use toothpicks to mostly seal the openings, ensuring the filling stays inside during cooking.
Sear the Chicken: Wipe the skillet clean with paper towels. Heat olive oil over medium-high heat, then sear each side of the stuffed chicken breasts for about 1.5 minutes until golden brown.
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, checking the chicken flesh temperature, not the filling.
Rest and Serve: Remove the chicken from the oven and place on a plate. Loosely cover with foil and let rest for 5 minutes. Serve warm with sides like creamy Baked Lemon Herb Risotto and baby spinach with balsamic dressing for a complete meal.

Notes

When cutting the pocket in the chicken, avoid slicing all the way through to keep the pocket intact.
Use an oven-proof skillet to avoid transferring the chicken to a separate pan for baking.
To check doneness, use a meat thermometer to ensure the chicken reaches an internal temperature of 65°C (149°F).
To prevent the filling from leaking out, do not overstuff the chicken breasts and secure with toothpicks.
This dish pairs well with creamy risotto and fresh greens for a balanced meal.