Healthy Mushroom Stuffed Chicken Breast

Mushroom stuffed chicken breast sliced open showing melted mozzarella and golden mushroom filling

Healthy Mushroom Stuffed Chicken Breast

Tender chicken breasts filled with golden sauteed mushrooms, wilted spinach, and melted mozzarella. Seared then baked until juicy and golden brown. Low-carb, protein-packed, and ready in under an hour.

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Prep Time 20

Cook Time 22

Total Time 42

Servings: 2 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 425

Ingredients Equipment Method Notes

Ingredients

2 boneless, skinless chicken breasts approx. 7 oz / 220g each
0.75 tsp salt divided
0.25 tsp black pepper divided
2 tbsp unsalted butter 30g; substitute olive oil or ghee if needed
7 oz cremini or white button mushrooms sliced about 1/8 inch thick, approx. 2 cups / 200g
2 cloves garlic finely minced
0.5 tsp fresh thyme leaves or 1/4 tsp dried thyme
2 cup fresh baby spinach lightly packed; or thawed frozen spinach squeezed completely dry
3 oz mozzarella cheese sliced; 80g; provolone, fontina, Swiss, or Gruyere all work
1 tbsp olive oil for searing

Equipment

Heavy-based oven-proof skillet
Toothpicks
meat thermometer
Paper towels

Method

Preheat oven to 390°F (200°C), or 360°F (180°C) fan-forced.
Pat chicken breasts completely dry with paper towels. Cut a horizontal pocket into the thickest part of each breast without cutting all the way through. Season inside and out with half the salt and pepper.
In a heavy oven-proof skillet, melt butter over high heat. Add mushrooms in a single layer and cook undisturbed for about 3 minutes, until golden brown.
Add garlic, thyme, and remaining salt and pepper. Cook for 2 more minutes, stirring occasionally. Add baby spinach and stir until just wilted, about 30 seconds. Remove from heat and let the filling cool slightly.
Divide the mushroom filling evenly between the two chicken pockets. Top filling with sliced mozzarella. Seal openings with 2 to 3 toothpicks each.
Wipe the skillet clean with paper towels. Heat olive oil over medium-high heat until shimmering. Sear each side of the stuffed chicken breasts for about 1.5 minutes, until golden.
Transfer skillet to the preheated oven. Bake for about 15 minutes, or until a meat thermometer inserted into the chicken flesh (not the filling) reads 149°F (65°C).
Remove from oven, transfer to a plate, and tent loosely with foil. Rest for 5 minutes. Remove toothpicks before serving.

Notes

Mushrooms: Do not rinse under water. Wipe clean with a damp paper towel to prevent waterlogging. Cook in a single layer for best browning. Cheese: Any good melting cheese works such as provolone, fontina, Swiss, or Gruyere. Avoid Parmesan as the main cheese. Spinach: Frozen spinach can be used. Thaw completely and squeeze out all water before adding. Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freeze individually wrapped for up to 3 months. Reheat in a 350°F (175°C) oven for 15 to 20 minutes until internal temperature reaches 165°F (74°C).