Mushroom Stuffed Chicken Breast
A delicious dish combining tender chicken with a savory mushroom and spinach filling, perfect for any occasion.
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.
Notes
Make sure to slice the mushrooms evenly. Feel free to switch the filling ingredients for different cheeses or herbs. Check the chicken’s internal temperature to ensure proper cooking.