Mushroom Spinach Cheese Chicken (Print-Friendly Version)

Juicy chicken breast filled with savory mushrooms, creamy cheese, and tender spinach.

# What You’ll Need to Make This:

→ Chicken Breast

01 - 2 chicken breasts, skinless and boneless (220g each)
02 - 3/4 teaspoon salt
03 - 1/4 teaspoon black pepper

→ Mushroom Filling

04 - 2 tablespoons unsalted butter (30g)
05 - 200g mushrooms, sliced 3mm thick
06 - 2 cloves garlic, finely minced
07 - 1/2 teaspoon thyme leaves
08 - 2 cups fresh baby spinach

→ Stuffing and Cooking

09 - 80g mozzarella cheese, sliced
10 - 1 tablespoon olive oil

# How to Prepare:

01 - Preheat oven to 200°C (390°F) or 180°C if using a fan-forced oven. Pat the chicken breasts dry. Cut a deep pocket into the side of each chicken breast, keeping the smooth side intact. Season the inside and outside with half the salt and black pepper.
02 - In a heavy, oven-proof skillet, melt the butter over high heat. Add sliced mushrooms and cook for 3 minutes until starting to brown. Add garlic, thyme, and the remaining salt and pepper. Continue to cook for 2 minutes until mushrooms are golden. Stir in baby spinach and cook until wilted, about 30 seconds.
03 - Carefully fill the pockets of the chicken breasts with the mushroom mixture. Top with sliced mozzarella cheese. Use toothpicks to close the openings as best as possible; a complete seal is not required.
04 - Wipe out the skillet with paper towels. Add olive oil and heat over medium-high. Sear the stuffed chicken breasts for about 1½ minutes per side until golden.
05 - Transfer the skillet with the seared chicken to the preheated oven. Bake for approximately 15 minutes, or until the internal temperature of the chicken reaches 65°C (149°F), checking the thickest part of the meat.
06 - Remove the chicken from the oven and transfer to a plate. Loosely tent with foil and rest for 5 minutes before serving. Garnish or pair with side dishes as desired.

# Extra Tips:

01 - Leftover stuffed chicken can be refrigerated in an airtight container for up to 3 days; the filling helps retain moisture.
02 - To freeze, wrap cooled individual portions tightly in plastic wrap and place in freezer bags. Store for up to 3 months.
03 - Reheat in a 175°C (350°F) oven for 15–20 minutes until thoroughly hot (74°C internal temperature). Oven reheating preserves texture best.

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