Mushroom Stuffed Chicken Breast

Juicy chicken breasts stuffed with garlicky mushrooms, baby spinach, and melted mozzarella. A simple 45-minute dinner that looks impressive and tastes like it took all afternoon.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 2 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 575

Ingredients Equipment Method Notes

Ingredients

2 pieces chicken breasts 7 oz / 220g each, skinless boneless
0.75 tsp salt
0.25 tsp black pepper
2 tbsp unsalted butter 30g
7 oz mushrooms 200g, sliced 1/8 inch thick, about 2 heaped cups
2 cloves garlic finely minced
0.5 tsp thyme leaves fresh or dried
2 cups baby spinach can substitute kale, Swiss chard, or cabbage
3 oz mozzarella 80g, sliced. Gruyere, Swiss, or smoked Gouda also work
1 tbsp olive oil

Equipment

Oven-proof skillet
Toothpicks
meat thermometer

Method

Preheat oven to 390 degrees F (200 degrees C), or 180 degrees F fan.
Cut a deep pocket into the side of each chicken breast on the fold side, being careful not to cut all the way through.
Season the inside of each pocket and the outside of each breast with half the salt and pepper.
Melt butter in an oven-proof skillet over high heat. Add mushrooms and cook for 3 minutes until golden. Add garlic, thyme, and remaining salt and pepper. Cook for 2 more minutes.
Add baby spinach and stir until wilted, about 30 seconds. Remove from heat.
Stuff the mushroom filling generously into each chicken pocket, then top with mozzarella slices.
Seal each pocket with 2 to 3 toothpicks inserted on the diagonal.
Wipe the pan clean with paper towels. Heat olive oil over medium-high heat. Sear each side of the stuffed chicken for 1 and a half minutes until golden.
Transfer the skillet to the oven and bake for 15 minutes, or until the internal temperature reaches 165 degrees F (74 degrees C).
Remove from oven, cover loosely with foil, and rest for 5 minutes. Remove toothpicks before serving.

Notes

Do not use chicken thighs as they do not have the right shape for stuffing. Any good melting cheese works in place of mozzarella. A splash of white wine added to the skillet halfway through baking adds extra depth of flavor. Always use a meat thermometer for food safety.