Difficulty
Moderate
Prep time
15 minutes
Cooking time
24 minutes
Total time
40 minutes
Servings
4 stuffed chicken breasts
I first discovered this stuffed chicken recipe during a dinner party where the host served an unforgettable main course that had everyone asking for the recipe. What makes this version special is the perfect balance of earthy mushrooms, vibrant spinach, and three complementary cheeses that create pockets of creamy goodness inside tender chicken. When I first tried making it at home, I was impressed by how the simple technique of butterflying and stuffing transformed ordinary chicken breasts into something restaurant worthy. The first bite reveals perfectly cooked chicken giving way to a velvety filling where cream cheese provides richness, mozzarella adds stretch, and parmesan delivers a savory punch. The mushrooms contribute an earthy depth while spinach brightens the flavor profile and adds beautiful color. This dish has become my go to for dinner parties and special occasions when I want to impress without spending hours in the kitchen. It’s a reminder that with the right combination of ingredients and a bit of technique, home cooks can create sophisticated dishes that look and taste like they required far more effort than they actually did.
Why You Will Love This Stuffed Chicken
- Impressive Presentation: Looks sophisticated despite being relatively simple to prepare.
- Perfect Balance: Creamy, savory filling complements the lean chicken perfectly.
- Make Ahead Friendly: Can be assembled earlier in the day and baked just before serving.
- Versatile Recipe: Easy to customize with different herbs or cheese combinations.
- Complete Protein: Provides a satisfying main dish with vegetables already incorporated.
- No Special Equipment: Requires only basic kitchen tools.
- Freezer Friendly: Extra stuffed (but uncooked) chicken can be frozen for future meals.
- Flavor Packed: Every bite delivers a perfect combination of chicken, vegetables and cheese.
Ingredients
4 boneless, skinless chicken breasts (about 6-8 oz each)
8 oz cremini or button mushrooms, finely chopped
3 cups fresh spinach, roughly chopped
3 cloves garlic, minced
1 small shallot, finely diced
4 oz cream cheese, softened
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
2 tablespoons olive oil, divided
1 tablespoon butter
1 teaspoon dried thyme
1/2 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
Kitchen twine or toothpicks for securing
Execution
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Chicken: Butterfly each chicken breast by slicing horizontally, creating a pocket for the stuffing. Season with salt and pepper both inside and out.
Make the Filling: In a large skillet, heat olive oil over medium heat. Sauté chopped mushrooms until they release their moisture. Add garlic and spinach, cooking until the spinach wilts. Remove from heat and let it cool slightly.
Prepare the Stuffing: In a bowl, mix the ricotta cheese, grated Parmesan, dried thyme, and dried rosemary. Add the sautéed mushroom and spinach mixture. Mix well.
Stuff the Chicken: Spoon the mushroom and spinach filling into the pocket of each chicken breast, pressing down gently. Secure with toothpicks if needed.
Sear the Chicken: In the same large skillet, sear the stuffed chicken breasts until golden brown on both sides. Remove and place them in a baking dish.
Prepare the Cream Sauce: In the skillet, whisk together chicken broth, heavy cream, and flour. Simmer until the sauce thickens, stirring constantly.
Bake in the Oven: Pour the cream sauce over the stuffed chicken in the baking dish. Bake in the preheated oven for 30-35 minutes or until the chicken is cooked through.
Bake in the Oven: Pour the cream sauce over the stuffed chicken in the baking dish. Bake in the preheated oven for 30-35 minutes or until the chicken is cooked through.
Additional tips
- Butterfly Technique: For easier butterflying, place the chicken breast on a cutting board and place your non-dominant hand flat on top. With a sharp knife parallel to the board, slice horizontally through the thickest part, stopping about 1/2 inch from the opposite edge.
- Cheese Variations: Try substituting goat cheese for cream cheese for a tangier flavor, or use fontina instead of mozzarella for a more robust taste.
- Vegetable Additions: Add sun-dried tomatoes, roasted red peppers, or artichoke hearts to the filling for different flavor profiles.
- Herb Options: Fresh herbs like thyme, sage, or rosemary can replace dried herbs for even more flavor just double the amount.
- Make it Crispy: For added texture, coat the outside of the stuffed chicken with breadcrumbs or crushed nuts before searing.
- Sauce Option: Create a quick pan sauce after baking by adding 1/2 cup chicken broth and 1/4 cup heavy cream to the skillet, scraping up browned bits and simmering until reduced.
- Temperature Tip: Let cream cheese come to room temperature before mixing for easier incorporation into the filling.
- Portion Control: For smaller appetites, slice each stuffed breast in half after resting for perfect portions.
FAQ
1. Can I prepare this dish ahead of time?
Yes! You can prepare the stuffed chicken breasts up to 24 hours in advance. Keep them covered in the refrigerator and bring to room temperature for 15 minutes before cooking. You may need to extend the baking time by 5 minutes if cooking from cold.
2. How do I know when the chicken is fully cooked?
The most reliable method is using an instant-read thermometer inserted into the thickest part of the chicken (not the filling). It should register 165°F (74°C). If you don’t have a thermometer, cut into the thickest part the meat should be opaque white with no pink.
3. What’s the best way to secure the chicken?
Kitchen twine provides the most secure closure and helps maintain an even shape during cooking. If using toothpicks, soak them in water for 5 minutes before using to prevent burning, and remember to remove them before serving.
4. Can I use frozen spinach instead of fresh?
Yes, but thaw it completely and squeeze out all excess moisture with paper towels before using. Use about 1 cup of thawed frozen spinach to replace the 3 cups fresh.
5. What sides pair well with this Stuffed Chicken?
Roasted potatoes, garlic mashed potatoes, or buttered rice complement this dish nicely. For vegetables, consider roasted asparagus, green beans, or a simple mixed green salad with vinaigrette.
6. Can I freeze stuffed chicken?
Yes! After stuffing and securing (but before cooking), wrap each breast individually in plastic wrap, then foil, and freeze for up to 3 months. Thaw completely in the refrigerator overnight before cooking as directed, adding a few extra minutes to the baking time.
7. Can I use chicken thighs instead of breasts?
Boneless, skinless chicken thighs can work, but they’re smaller and more irregular in shape. Consider pounding two thighs together to create one larger surface for stuffing.
8. How do I prevent the filling from leaking out?
Make sure not to overfill the chicken breasts, leave a border around the edges when adding filling, secure them tightly with twine or toothpicks, and handle them gently when transferring between cooking vessels.
9. Is there a dairy-free version of this stuffed chicken?
You can use dairy free cream cheese and vegan cheese alternatives. The texture will be slightly different, but the dish will still be delicious. Add a tablespoon of nutritional yeast to the filling for extra savory flavor.
Satisfy your cravings now! Grab the full recipe card below with every step and ingredient to whip up this delectable Creamy Mushroom and Spinach Stuffed Chicken that’ll wow everyone at your next get together!
Creamy Mushroom and Spinach Stuffed Chicken
Equipment
- Large Skillet
- Baking Dish
- Mixing Bowl
- Kitchen Twine or Toothpicks
Ingredients
Stuffed Chicken
- 4 boneless, skinless chicken breasts about 6-8 oz each
- 8 oz cremini or button mushrooms finely chopped
- 3 cups fresh spinach roughly chopped
- 3 cloves garlic minced
- 1 small shallot finely diced
- 4 oz cream cheese softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil divided
- 1 tablespoon butter
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- salt to taste
- black pepper freshly ground, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Butterfly each chicken breast by slicing horizontally, creating a pocket for the stuffing. Season with salt and pepper both inside and out.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add butter and melt. Sauté chopped mushrooms and shallot until mushrooms release their moisture, about 5-7 minutes. Add garlic and spinach, cooking until spinach wilts, about 2 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, combine softened cream cheese, shredded mozzarella, grated Parmesan, dried thyme, and dried oregano. Add the sautéed mushroom and spinach mixture. Mix well.
- Spoon the mushroom and spinach filling into the pocket of each chicken breast, pressing down gently. Secure with kitchen twine or toothpicks if needed.
- In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Sear the stuffed chicken breasts until golden brown on both sides, about 3-4 minutes per side.
- Transfer the seared chicken breasts to a baking dish. Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
- Remove from oven and let rest for 5 minutes before removing twine or toothpicks. Serve hot.