Mushroom-Stuffed Chicken Breasts
Craving a dish that’s bursting with flavor and easy to make?
These Mushroom-Stuffed Chicken Breasts are your answer!
Tender chicken pockets filled with garlicky mushrooms, fresh spinach, and melted cheese—simple ingredients, but the flavor is anything but basic.
It’s a dish that’s both easy to make and impressively delicious.
Perfect for a weeknight meal or a special dinner that’ll have everyone asking for seconds!
For Mushroom-Stuffed Chicken:
- Chicken Breasts – Boneless, skinless chicken breasts work best for this recipe as they’re easy to cut into pockets and hold the filling well.
- Salt & Pepper – Used to season both the inside and outside of the chicken, enhancing the flavor of the dish.
- Unsalted Butter – Helps cook the mushrooms and adds richness to the filling.
- Mushrooms – Sliced thin to allow them to cook down and caramelize beautifully for the filling.
- Garlic – Adds a deep, aromatic flavor to the mushroom mixture.
- Thyme – Provides an earthy, fragrant touch that complements the mushrooms perfectly.
- Baby Spinach – Adds color, freshness, and a slight earthy flavor to balance the richness of the cheese.
- Mozzarella – This melting cheese creates that gooey, irresistible cheese pull when the chicken is sliced.
- Olive Oil – Used for searing the chicken breasts to get a crispy, golden crust before baking.
Mushroom-Stuffed Chicken Breasts
Ingredients
- 2 skinless, boneless chicken breasts (220g / 7oz each) (Note 1)
- 3/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp (30g) unsalted butter
- 7 oz (200g) mushrooms, sliced thin (~2 heaping cups)
- 2 garlic cloves, finely minced
- 1/2 tsp thyme leaves (Note 2)
- 2 cups baby spinach (Note 3)
- 3 oz (80g) mozzarella, sliced (or another melting cheese)
- 1 tbsp olive oil
Instructions
- Preheat oven to 200°C (390°F) or 180°C (355°F) for fan ovens.
repare chicken breasts:
- Cut a pocket into each chicken breast, being careful not to cut all the way through. Cut on the side with the natural fold to keep the smooth side intact. Season both the inside and outside of the chicken breasts with half of the salt and pepper.
Make the mushroom filling:
- In an oven-proof skillet, melt butter over high heat. Add sliced mushrooms and cook for 3 minutes, until they begin to turn golden. Add the minced garlic, thyme, and the remaining salt and pepper. Continue cooking for an additional 2 minutes until the mushrooms are golden and aromatic. Stir in the spinach and cook for 30 seconds, or until wilted.
Stuff the chicken:
- Carefully stuff the mushroom and spinach mixture into the pocket of each chicken breast. Top with sliced mozzarella. Seal the pockets with toothpicks, just enough to hold the filling in place (doesn’t need to be fully sealed).
Sear the chicken:
- Wipe the skillet with paper towels and heat olive oil over medium-high heat. Sear the chicken breasts on both sides for about 1.5 minutes until golden.
Bake:
- Transfer the skillet to the preheated oven and bake for 15 minutes, or until the internal temperature of the chicken reaches 65°C (149°F), measured at the thickest part of the breast.
Rest the chicken:
- Remove the chicken from the skillet and let it rest for 5 minutes under loosely tented foil.
Serve and enjoy!
- Serve the stuffed chicken with your favorite sides, like a creamy risotto or fresh salad.
Notes
- Chicken breasts are ideal for this recipe because they are the right size and shape for stuffing. This recipe won’t work well with thighs or other cuts.
- Feel free to swap herbs – you can use dried thyme or other herbs like chives, parsley, rosemary (1/2 tsp), oregano, or marjoram.
- You can replace baby spinach with other leafy greens like chopped English spinach, silverbeet (Swiss chard), kale, or even cabbage.
1. Can I prep the chicken ahead of time?
Yes! You can stuff the chicken breasts and refrigerate them until you’re ready to cook. It makes dinner prep a breeze, and gives the flavors more time to meld together.
2. How do I stop the cheese from leaking out?
To prevent any cheesy mess, make sure you don’t overstuff the chicken. A generous amount is perfect, but avoid too much filling. Use toothpicks to seal the chicken, and it’ll hold everything together during cooking.
3. What if I don’t have toothpicks to seal the chicken?
No worries! You can use kitchen twine to tie the chicken, or just gently pound the chicken to an even thickness before stuffing—no sealing needed!
4. How do I make sure the chicken is fully cooked without drying it out?
The best way to avoid dry chicken is by using a meat thermometer. Aim for an internal temperature of 165°F (74°C). It’ll be perfectly cooked without drying out.
5. Can I switch the cheese?
Definitely! While mozzarella is great for its meltability, feel free to use any cheese that melts well, like provolone, Gouda, or Swiss. Go with what you love!
