Mushroom Spinach Stuffed Chicken (Print Version)
# Ingredients:
→ For the Chicken
01 -
2 chicken breasts (220g or 7oz each, skinless and boneless)
02 -
3/4 teaspoon salt
03 -
1/4 teaspoon black pepper
04 -
1 tablespoon olive oil
→ For the Filling
05 -
2 tablespoons unsalted butter (30g)
06 -
7 oz mushrooms, sliced about 1/8″ thick (approximately 2 full cups, 200g)
07 -
2 cloves garlic, finely minced
08 -
1/2 teaspoon thyme leaves
09 -
2 cups fresh baby spinach
10 -
3 oz mozzarella cheese, sliced (or any cheese that melts well, 80g)
# Instructions:
01 -
Start by preheating your oven to 200°C/390°F (or 180°C fan-forced). While it's heating up, take each chicken breast and carefully cut a pocket into the side - be careful not to cut all the way through! Try to cut on the side with the natural fold to keep the smooth side looking pretty. Season both inside and outside of the chicken with half of the salt and pepper.
02 -
Grab a heavy-based, oven-proof skillet and melt that butter over high heat. Toss in your mushrooms and let them cook for about 3 minutes until they start turning golden. Now add the garlic, thyme, and the rest of your salt and pepper. Keep cooking for another 2 minutes until those mushrooms are beautifully golden. Throw in the baby spinach and give it a quick stir until it wilts - this should only take about 30 seconds.
03 -
Now for the fun part! Carefully stuff your mushroom mixture into the pocket of each chicken breast. Top that delicious filling with cheese slices. Grab some toothpicks to seal the openings as best you can - don't worry about making them completely sealed, mostly closed is good enough for cooking.
04 -
Give your skillet a quick wipe with paper towels. Heat the olive oil over medium-high heat, then sear each side of your stuffed chicken breasts for about 1½ minutes until they're gorgeously golden.
05 -
Transfer your skillet with those golden chicken breasts straight into the preheated oven. Let them bake for about 15 minutes, or until the chicken reaches an internal temperature of 65°C/149°F. Make sure you're checking the temperature of the chicken itself, not just the filling!
06 -
Once they're perfectly cooked, take your chicken out of the oven and transfer to a plate. Cover loosely with foil and let them rest for 5 minutes to keep all those juices inside. Serve warm with a side of creamy Baked Lemon Herb Risotto and baby spinach drizzled with Balsamic Dressing for a truly wonderful meal.
# Notes:
01 -
This stuffed chicken breast is packed with a savory mushroom, spinach, and cheese filling that keeps the meat moist and flavorful.
02 -
Perfect for a date night or special dinner at home that looks impressive but is actually quite simple to make.