If you are craving a dish that feels both indulgent and wholesome, this Mushroom Stuffed Chicken Breast Recipe is sure to become your new favorite. Juicy chicken breasts get a luxurious upgrade with a savory filling of golden mushrooms, aromatic garlic, fresh thyme, and tender baby spinach, all melted together with gooey mozzarella. The combination of textures and flavors is absolutely irresistible, making this recipe perfect for a cozy dinner to impress your loved ones or simply treat yourself to something special. It’s easier to make than you might think and delivers a restaurant-quality meal right at home.
Ingredients You’ll Need
This Mushroom Stuffed Chicken Breast Recipe relies on simple, fresh ingredients that balance perfectly to give you a vibrant and satisfying meal. Every component plays a vital role—from the creamy butter that adds richness to the fresh spinach that brings brightness and color.
- Chicken breast: Skinless, boneless, and perfect for stuffing—choose plump breasts about 7 ounces each for ideal thickness.
- Salt and pepper: Essential seasonings that enhance all the natural flavors of the filling and chicken.
- Unsalted butter: Adds a silky richness and helps to caramelize the mushrooms beautifully.
- Mushrooms: Sliced thin for quick cooking and a wonderful earthy base for the stuffing.
- Garlic cloves: Finely minced to infuse the filling with a fragrant kick.
- Thyme leaves: Fresh or dried, lemony and herbal notes that complement the mushrooms perfectly.
- Baby spinach: Adds vibrant green color and a fresh, mild flavor that balances the richness.
- Mozzarella: Melting cheese slices that create creamy pockets of gooey goodness inside the chicken.
- Olive oil: Used for searing, to form a golden crust that locks in juicy flavors.
How to Make Mushroom Stuffed Chicken Breast Recipe
Step 1: Prepare Your Oven and Chicken
Start by preheating your oven to a toasty 200°C/390°F (or 180°C fan). While it warms up, carefully cut a pocket along the side of each chicken breast without slicing all the way through—the smooth outer side should stay intact, creating a perfect little pouch for your filling.
Step 2: Season the Chicken
Sprinkle salt and pepper inside and outside each chicken pocket, using roughly half of your total seasoning amount here. This ensures every bite is flavorful from edge to edge and complements the upcoming filling beautifully.
Step 3: Cook the Mushroom Filling
Melt butter in a heavy oven-safe skillet over high heat. Toss in the mushrooms and cook for about 3 minutes until they turn golden and release their delicious aroma. Add the minced garlic, thyme, salt, and pepper, and continue cooking for another couple of minutes to intensify the flavor and caramelize everything just right.
Step 4: Add Spinach and Stuff
Mix in the baby spinach and stir until it wilts down in about 30 seconds. Spoon this flavorful mushroom-spinach mixture inside each chicken pocket, then layer slices of mozzarella cheese right on top of the filling. The cheese melts as it cooks, creating a luscious, gooey center.
Step 5: Seal and Sear the Chicken
Use toothpicks to close the pockets as best as you can—no need for perfect sealing like Chicken Kiev, just enough to keep the filling snug. Wipe your skillet clean, heat olive oil over medium-high heat, then sear each side of your stuffed chicken breasts for 1 1/2 minutes until beautifully golden brown.
Step 6: Bake and Rest
Transfer the skillet directly into the preheated oven and bake for 15 minutes, or until the internal chicken temperature reaches 65°C/149°F. Once baked, remove your chicken breasts, cover them loosely with foil, and let them rest for 5 minutes to lock in all those juicy flavors before serving.
How to Serve Mushroom Stuffed Chicken Breast Recipe
Garnishes
Elevate your presentation by adding a sprinkle of fresh thyme leaves or a drizzle of balsamic glaze on top. A few fresh spinach leaves or chopped parsley can also add a pop of color and fresh aroma, making your dish look as good as it tastes.
Side Dishes
This stuffed chicken pairs beautifully with creamy risottos, fluffy mashed potatoes, or roasted vegetables. The recipe’s richness calls for lighter, fresh sides like a crisp green salad tossed with lemon or a simple sauté of seasonal greens to balance the plate.
Creative Ways to Present
Slice the chicken breast crosswise to reveal the gorgeous layers of mushroom, spinach, and melting cheese inside. Serve on warm plates with a spoonful of pan juices or a simple herb-infused sauce nearby, inviting guests to dive into every bite with delight.
Make Ahead and Storage
Storing Leftovers
Leftover Mushroom Stuffed Chicken Breast Recipe can be stored in an airtight container in the refrigerator for up to 3 days. To keep the chicken moist, pour any pan juices or a little broth over the pieces before sealing.
Freezing
If you want to save some for later, wrap each stuffed chicken tightly in plastic wrap and then foil before freezing. Stored properly, they can last up to 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat your stuffed chicken in a moderate oven at 160°C/320°F covered with foil to preserve moisture, or microwave on medium power in short bursts until warmed through. Avoid overcooking to maintain tenderness and keep the cheese deliciously melted.
FAQs
Can I use different types of mushrooms in the Mushroom Stuffed Chicken Breast Recipe?
Absolutely! Feel free to mix button, cremini, or even shiitake mushrooms to add variety and depth of flavor. Just slice them thinly for even cooking.
Is it necessary to use mozzarella cheese for the stuffing?
Mozzarella is ideal due to its excellent melting qualities and mild flavor, but you can substitute with other melting cheeses like provolone, fontina, or even gouda for a twist.
Can I prepare the stuffed chicken breasts ahead of time?
Yes, you can assemble the stuffed breasts a few hours ahead and keep them covered in the fridge before cooking. This makes meal prep easier, especially for busy days.
How do I know when the chicken is fully cooked?
The internal temperature should reach 65°C/149°F in the thickest part of the breast. Using a meat thermometer is the safest way to ensure perfectly cooked, juicy chicken.
What can I use instead of toothpicks to seal the chicken pockets?
If you don’t have toothpicks handy, kitchen twine or even metal skewers can be used to keep the pockets closed while cooking. Just remove them before serving.
Final Thoughts
Trying this Mushroom Stuffed Chicken Breast Recipe is like giving yourself a cozy, delicious hug at dinner time. It’s approachable enough for a weeknight but impressive enough for guests, bursting with layers of flavor and satisfying textures. Once you make it a few times, it’s guaranteed to find a permanent spot in your recipe repertoire. So grab those fresh mushrooms and tender chicken breasts and get ready to create something truly special.
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Mushroom Stuffed Chicken Breast Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Description
This Mushroom Stuffed Chicken Breast recipe features tender chicken breasts filled with a flavorful mixture of sautéed mushrooms, garlic, thyme, and baby spinach, topped with melted mozzarella cheese. The chicken is seared to a golden-brown perfection and finished in the oven, resulting in a juicy, savory dish perfect for a comforting dinner.
Ingredients
Chicken
- 2 x 220g (7oz) skinless boneless chicken breasts
- 3/4 tsp salt (divided)
- 1/4 tsp pepper (divided)
- 1 tbsp olive oil
Filling
- 30g (2 tbsp) unsalted butter
- 200g (7oz) mushrooms, sliced 3mm (1/8″) thick (~2 heaped cups)
- 2 garlic cloves, finely minced
- 1/2 tsp thyme leaves
- 2 cups baby spinach
- 80g (3oz) mozzarella cheese, sliced (or other melting cheese)
Instructions
- Preheat Oven: Preheat your oven to 200°C/390°F (180°F fan). Preparing the oven in advance ensures the baking process goes smoothly after the chicken is seared.
- Prepare Chicken Pockets: Cut pockets into each chicken breast carefully, making sure not to cut all the way through. Cut on the folded side to keep the smooth side intact for easier stuffing and presentation.
- Season Chicken: Season both the inside and outside of the chicken breasts with half of the salt and pepper. This seasoning will penetrate the meat as it cooks.
- Cook Mushroom Filling: In a heavy-based ovenproof skillet, melt butter over high heat. Add mushrooms and cook for 3 minutes until they start to turn golden. Add garlic, thyme, remaining salt, and pepper then continue cooking for 2 more minutes to deepen the flavor and color.
- Add Spinach: Stir in baby spinach and cook until just wilted, about 30 seconds. This keeps the spinach fresh and vibrant within the filling.
- Stuff Chicken: Spoon the mushroom and spinach mixture into each chicken pocket, then top with sliced mozzarella cheese to add a creamy melted center.
- Seal Chicken: Use toothpicks to mostly seal the pockets; it doesn’t need to be completely sealed—just enough to keep the filling inside during cooking.
- Sear Chicken: Wipe the skillet clean with paper towels, heat the olive oil over medium-high heat, then sear the chicken breasts for 1 1/2 minutes on each side until golden brown. This locks in juices and creates a flavorful crust.
- Bake: Transfer the skillet to the preheated oven and bake for 15 minutes or until the internal chicken temperature reaches 65°C (149°F). This ensures the chicken is fully cooked but still moist.
- Rest and Serve: Remove chicken from the oven, transfer to a plate, loosely cover with foil, and rest for 5 minutes before serving. Resting allows juices to redistribute for tender meat.
Notes
- Note 1: Use skinless and boneless chicken breasts for ease of stuffing and even cooking.
- Note 2: Dried thyme can be substituted if fresh is unavailable, but fresh thyme gives a brighter flavor.
- Note 3: Baby spinach is recommended for its tender texture and quick wilting time.
- Ensure not to overstuff or cut through the chicken breast to prevent filling leakage.
- Use an ovenproof skillet to avoid transferring the chicken to another dish, minimizing cleanup.
- Use a meat thermometer to check internal temperature to ensure chicken is fully cooked and safe to eat.
