Mushroom Stuffed Chicken Breast (Recipe for Printing)
Juicy chicken breast filled with buttery mushrooms, spinach, and creamy melted cheese—fast and delicious.
# What You Need:
→ Main Ingredients
01 -
2 skinless, boneless chicken breasts (7 oz each)
02 -
3/4 teaspoon salt
03 -
1/4 teaspoon ground black pepper
→ Filling
04 -
2 tablespoons unsalted butter
05 -
7 ounces mushrooms, sliced 1/8 inch thick (about 2 cups)
06 -
2 cloves garlic, finely minced
07 -
1/2 teaspoon dried thyme leaves
08 -
2 cups fresh baby spinach
09 -
3 ounces mozzarella cheese, sliced
→ For Cooking
10 -
1 tablespoon olive oil
# How to Make It:
01 -
Pat chicken breasts dry with paper towels. With a sharp knife, make a horizontal slit along the side of each breast to create a pocket, being careful not to cut through.
02 -
Season the chicken breasts inside and out with salt and black pepper.
03 -
Melt butter in a large skillet over medium heat. Add sliced mushrooms and cook for 5 minutes, stirring occasionally, until softened and moisture is released.
04 -
Stir in garlic and thyme. Cook for 1 minute until fragrant. Add spinach and cook until wilted, about 2 minutes. Remove pan from heat.
05 -
Spoon the mushroom-spinach mixture evenly into the pockets of the chicken breasts. Top with mozzarella cheese slices before securing the openings with toothpicks if needed.
06 -
Heat olive oil in a clean skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes per side, until chicken is golden brown.
07 -
Transfer the seared chicken to a baking dish. Bake at 400°F for 18-20 minutes, or until the chicken reaches an internal temperature of 165°F and cheese is melted.
08 -
Allow chicken to rest for 5 minutes before slicing. Serve hot.
# Extra Tips:
01 -
For a richer flavor, consider adding a pinch of nutmeg to the spinach-mushroom filling.