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Tender chicken breasts stuffed with a rich mushroom and spinach filling plus melty cheese make this recipe an absolute favorite for busy nights or special dinners. You get juicy, flavor-packed meat in every bite and the best part is how well it holds up for leftovers or meal prep.
When I first taught my son how to stuff chicken he was amazed how easy and fun it was; now he grandly requests this dish any time we have guests.
Ingredients
- Chicken breasts: Opt for plump boneless skinless pieces for easier stuffing and even cooking
- Salt and black pepper: Helps season the outside and inside of the chicken for full flavor
- Butter: Adds a silky richness to the mushroom filling use unsalted for more control
- Mushrooms: Use cremini or button mushrooms with firm texture and fresh earthy aroma for best results
- Garlic: Choose hard heavy bulbs with tight skin for fresh flavor
- Thyme leaves: Fresh or dried both work aromatic and earthy and pairs well with mushrooms
- Baby spinach: Bright green leaves free of wilting or brown spots boost freshness and color
- Mozzarella cheese: Go for a shredding or slicing variety that melts smoothly provolone or fontina is a delicious swap
- Olive oil: Use good quality extra virgin for nonstick searing and rich taste
Step-by-Step Instructions
- Preheat and Prepare Chicken:
- Preheat your oven to a toasty 200C or 390F or 180C with fan if you have one. Take each chicken breast and gently slice a pocket into the thickest side making sure not to pierce all the way through. Season inside and out with half the salt and pepper so every bite gets seasoned.
- Make the Filling:
- Melt butter over high heat in a deep oven-proof skillet. Add sliced mushrooms and sauté for about three minutes until they release moisture and begin to go golden. Add in garlic thyme plus remaining salt and pepper. Cook until everything is deeply fragrant and mushrooms are glossy and brown. Toss in baby spinach and stir just until it wilts down and looks vibrant.
- Stuff the Chicken:
- Spoon the sautéed mushroom mixture generously into each chicken pocket. Layer sliced mozzarella over the top of the filling. Carefully secure openings with toothpicks as best you can. It does not need to be perfect most of the filling will stay inside during cooking.
- Sear for Flavor:
- Quickly wipe the skillet and heat olive oil over medium high. Gently sear each stuffed chicken breast about one and a half minutes on each side until the surface is golden and caramelized.
- Bake Until Juicy:
- Transfer the skillet directly into your preheated oven. Bake for about 15 minutes or until an instant read thermometer slides into the thickest part of the chicken and reads 65C or 149F. It is crucial to check the meat itself not just the filling for doneness.
- Rest and Serve:
- Move cooked chicken to a plate and tent loosely with foil. Rest for at least five minutes to keep juices inside. Slice and serve warm with your favorite side such as creamy lemon risotto or a simple green salad.
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Melting cheese is always my son’s number one reason for loving this dish but I am especially fond of the earthy thyme and mushroom combo which reminds me of autumn woodlands from my childhood. Watching my family tuck into this dinner never gets old.
Storage Tips
Let stuffed chicken cool to room temperature before packing in an airtight container. Keep it in the fridge for up to three days. For freezing wrap each cooled breast tightly in plastic wrap then seal in freezer bags. They will last up to three months and come out just as succulent once baked from frozen or thawed overnight. Reheat gently in the oven for best results.
Ingredient Substitutions
While mozzarella brings a lovely meltiness you can use fontina provolone or even goat cheese for tang. If you can not find baby spinach any leafy green like chard or kale will wilt down nicely in the filling. For a vegetarian option use large portobello caps instead of chicken and follow the same method.
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Serving Suggestions
I love pairing this stuffed chicken with a creamy baked lemon risotto or roasted potatoes. If you are looking for something lighter serve with a tossed salad of arugula shavings of Parmesan and a drizzle of balsamic. These flavors match the woodsy notes in the stuffing and make the meal feel complete.
A Bit of Recipe History
Stuffed chicken is a classic European method that showcases premium ingredients while keeping meat juicy. It is the kind of recipe families used for holidays or as a way to use up garden greens. Over time this version with mushrooms and cheese became my family’s comfort food adaption especially because it keeps so well for leftovers.
Recipe FAQs
- → Can I use a different cheese instead of mozzarella?
Absolutely! Cheeses like provolone, fontina, or gouda melt well and pair beautifully with mushrooms and spinach.
- → How do I prevent the filling from leaking out?
Seal the opening with toothpicks after stuffing the chicken. Don't worry if some filling escapes—most will stay inside during baking.
- → Can I make this dish ahead of time?
Yes, assemble the chicken and store it in the fridge, uncooked, for up to 24 hours before baking for fresh flavor.
- → How do I ensure the chicken stays juicy?
Don't overbake—use a meat thermometer to check for an internal temperature of 165°F (74°C) at the thickest part.
- → What sides go well with this dish?
Creamy risotto, roasted veggies, or a crisp green salad with balsamic vinaigrette complement these flavors nicely.