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
Scale
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.
