Mushroom Stuffed Chicken Breast is a delicious and fulfilling dish that combines tender chicken with a savory mushroom and spinach filling. This recipe is not only satisfying but also easy to prepare, making it a perfect option for weeknight dinners or special occasions. With its rich flavors and comforting textures, it’s sure to become a family favorite.
Why Make This Recipe
There are many reasons to make Mushroom Stuffed Chicken Breast. First, it’s a complete meal that satisfies hunger with protein and veggies. Second, it offers a burst of flavor from the mushrooms and garlic, making every bite delightful. Plus, it’s relatively simple to make, requiring just a few ingredients. You can impress your family or guests without spending hours in the kitchen. Finally, it’s versatile and can be paired with various sides, making it perfect for any occasion.
How to Make Mushroom Stuffed Chicken Breast
Ingredients:
- 2 x 220g / 7oz chicken breasts, skinless boneless (Note 1)
- 3/4 tsp salt
- 1/4 tsp pepper
- 30g / 2 tbsp unsalted butter
- 200g / 7 oz mushrooms, sliced 3mm (1/8″) thick (~2 heaped cups)
- 2 garlic cloves, finely minced
- 1/2 tsp thyme leaves (Note 2)
- 2 cups baby spinach (Note 3)
- 80g / 3 oz mozzarella, sliced (or other melting cheese)
- 1 tbsp olive oil
Directions:
- Preheat your oven to 200°C/390°F (180°F fan).
- Cut pockets into each chicken breast, being careful not to cut all the way through. Cut on the side with the fold in the meat, keeping the smooth side intact.
- Season the inside and outside of the chicken with half the salt and pepper.
- For the mushroom filling, melt butter in a heavy-based oven-proof skillet over high heat. Add the mushrooms and cook for 3 minutes until they start to turn golden. Then add garlic, thyme, and the remaining salt and pepper. Continue cooking for another 2 minutes until the mushrooms are nicely golden.
- Add the baby spinach to the skillet and stir until wilted, which takes about 30 seconds.
- Stuff the mushroom mixture into the pocket of each chicken. Top with cheese. Seal them with toothpicks as best as you can.
- Wipe the pan with paper towels, heat oil over medium-high heat, and sear each side of the chicken breast for 1.5 minutes until golden.
- Transfer the skillet to the oven and bake for 15 minutes, or until the internal temperature of the chicken reaches 65°C/149°F.
- Remove the chicken from the oven and place it on a plate. Loosely cover it with foil and let it rest for 5 minutes before serving.
This dish pairs beautifully with creamy baked lemon herb risotto and a fresh baby spinach salad with balsamic dressing.
How to Serve Mushroom Stuffed Chicken Breast
Mushroom Stuffed Chicken Breast can be served with a variety of sides. Consider pairing it with creamy mashed potatoes, rice, or a simple salad. You can also drizzle balsamic glaze on top for extra flavor. Present it nicely on a plate, adding a side of vibrant veggies for color and nutrition.
How to Store Mushroom Stuffed Chicken Breast
If you have leftovers, store the chicken in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven or microwave before serving. If you want to store it longer, consider freezing the stuffed chicken breast. Wrap it tightly and it can last for up to 3 months in the freezer.
Tips to Make Mushroom Stuffed Chicken Breast
- Make sure to slice the mushrooms evenly so they cook uniformly.
- Feel free to switch the filling ingredients; you can use other cheeses or add different herbs.
- Always check the internal temperature of the chicken to ensure it’s properly cooked.
Variation
For a different flavor, try adding sun-dried tomatoes, or replacing the spinach with kale. You can also substitute different types of cheese, such as feta or cheddar, to create a unique taste.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well for this recipe. They are more tender and juicy but may require longer cooking time.
2. What can I serve with Mushroom Stuffed Chicken Breast?
You can serve it with rice, mash potatoes, salad, or roasted vegetables to create a balanced meal.
3. Can I prepare this dish in advance?
Yes, you can prepare the stuffed chicken ahead of time and keep it in the fridge until you’re ready to bake it. Just make sure to adjust cooking time if it’s coming straight from the fridge.
Mushroom Stuffed Chicken Breast
Ingredients
Main Ingredients
- 2 pieces chicken breasts, skinless boneless (220g / 7oz each)
- 30 g unsalted butter
- 200 g mushrooms, sliced 3mm thick (~2 heaped cups)
- 2 cloves garlic, finely minced
- ½ tsp thyme leaves
- 2 cups baby spinach
- 80 g mozzarella, sliced or other melting cheese
- 1 tbsp olive oil
Seasoning
- ¾ tsp salt
- ¼ tsp pepper
Instructions
Preparation
- Preheat your oven to 200°C/390°F (180°F fan).
- Cut pockets into each chicken breast, being careful not to cut all the way through.
- Season the inside and outside of the chicken with half the salt and pepper.
Cooking the Filling
- Melt butter in a heavy-based oven-proof skillet over high heat.
- Add the mushrooms and cook for 3 minutes until they start to turn golden.
- Add garlic, thyme, and the remaining salt and pepper. Continue cooking for another 2 minutes until the mushrooms are nicely golden.
- Add the baby spinach to the skillet and stir until wilted, which takes about 30 seconds.
Stuffing and Baking
- Stuff the mushroom mixture into the pocket of each chicken and top with cheese. Seal them with toothpicks.
- Wipe the pan, heat oil over medium-high heat, and sear each side of the chicken for 1.5 minutes until golden.
- Transfer the skillet to the oven and bake for 15 minutes, until the internal temperature reaches 65°C/149°F.
- Remove from oven and let it rest for 5 minutes before serving.
