Creamy Mushroom and Spinach Stuffed Chicken
Tender chicken breasts stuffed with a creamy, cheesy mushroom and spinach filling, perfect for an impressive yet easy dinner party dish.
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.
Notes
Ensure not to overfill chicken to prevent leakage. Use kitchen twine for secure closure. Substitute cheeses like goat cheese or fontina for variety. Add sun-dried tomatoes or artichokes for different flavors. Store uncooked stuffed chicken in the freezer for up to 3 months. Serve with roasted potatoes or a green salad.