Description
This healthy mushroom stuffed chicken breast is juicy, flavorful, and packed with a savory filling of sautéed mushrooms, garlic, spinach, and a touch of cheese. It’s high in protein, low in carbohydrates, and perfect for a balanced dinner that feels indulgent without being heavy, combining wholesome ingredients and simple baking to create a satisfying meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard (optional)
- Toothpicks or kitchen twine
Stuffing
- 2 cups mushrooms, finely chopped
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon dried thyme
- 1/4 cup shredded part-skim mozzarella cheese
- 1 tablespoon grated Parmesan cheese
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it reaches the correct temperature before baking the chicken.
- Prepare Chicken Pockets: Use a sharp knife to carefully cut a pocket into the side of each chicken breast without cutting all the way through. Season the chicken inside and out with salt and pepper.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the finely chopped mushrooms and cook for 4–5 minutes, stirring occasionally until they release moisture and start to brown.
- Add Garlic, Spinach, and Thyme: Stir in the minced garlic, chopped spinach, and dried thyme. Continue cooking until the spinach wilts and the mixture is fragrant. Remove from heat.
- Incorporate Cheese: Mix the shredded mozzarella and grated Parmesan cheese into the vegetable mixture. Allow the filling to cool slightly so it’s easier to handle.
- Stuff Chicken Breasts: If using, spread a thin layer of Dijon mustard inside each chicken pocket. Spoon the cooled mushroom and spinach filling evenly into the pockets of each chicken breast.
- Secure the Chicken: Close the openings and secure them with toothpicks or kitchen twine to keep the filling inside during cooking.
- Bake: Place the stuffed chicken breasts in a baking dish. Cover loosely with foil and bake in the preheated oven for 25–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Optional Broil: For a golden, slightly crisp top, uncover the baking dish and broil the chicken for 2–3 minutes.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes before serving to allow juices to redistribute.
Notes
- You can prepare the mushroom and spinach filling in advance and refrigerate until ready to stuff the chicken breasts, which saves time on the day of cooking.
- For deeper flavor and a nice crust, sear the stuffed chicken breasts in a hot skillet for 2–3 minutes per side before baking.
