Craving a dish that’s bursting with flavor and easy to make? These Mushroom-Stuffed Chicken Breasts are your answer! Juicy chicken pockets filled with garlicky mushrooms, fresh spinach, and melted cheese—this simple yet delicious recipe will take your chicken game to the next level.
- 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
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).
- 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.