Description
Mushroom Stuffed Chicken Breast is a savory, cheesy, and comforting dish filled with buttery garlic mushrooms, fresh spinach, and gooey mozzarella.
Ingredients
• 2 x 220g / 7oz chicken breasts, skinless and boneless
• 3/4 tsp salt
• 1/4 tsp pepper
• 30g / 2 tbsp unsalted butter
• 200g / 7 oz mushrooms, sliced thin
• 2 garlic cloves, finely minced
• 1/2 tsp thyme leaves (or other herbs)
• 2 cups baby spinach
• 80g / 3oz mozzarella cheese, sliced
• 1 tbsp olive oil
Instructions
1. Preheat oven to 200°C/390°F (180°C fan).
2. Cut deep pockets into each chicken breast, being careful not to cut all the way through. Season inside and outside with half the salt and pepper.
3. Melt butter in an oven-safe skillet over high heat. Add mushrooms and sauté for 3 minutes until golden.
4. Stir in garlic, thyme, and remaining salt and pepper. Cook for another 2 minutes.
5. Add baby spinach and stir until wilted, about 30 seconds.
6. Stuff each chicken breast with the mushroom-spinach mixture and layer mozzarella inside.
7. Seal with toothpicks, wipe skillet, then heat olive oil and sear each breast for 1½ minutes per side.
8. Transfer skillet to oven and bake for 15 minutes, until internal temperature reaches 65°C/149°F.
9. Remove from oven and rest for 5 minutes before serving.
Notes
– Don’t overstuff the chicken to prevent tearing.
– You can use gouda, provolone, or fontina in place of mozzarella.
– Kale or Swiss chard works if you don’t have baby spinach.
– Searing before baking locks in flavor and adds color.
– Can be made ahead and stored uncooked for up to 12 hours in the fridge.
- Prep Time: 15
- Cook Time: 30
- Method: Skillet + Oven
- Cuisine: Western