Mushroom Stuffed Chicken Breast
Chicken breast pockets stuffed with garlicky mushrooms, spinach, and mozzarella, seared and finished in the oven.
Equipment
- Oven safe skillet
- Toothpicks
- Meat thermometer
- Sharp knife
Ingredients
Main Ingredients
- 2 chicken breasts boneless, skinless, about 7 oz each
- ½ tsp kosher salt divided
- ¼ tsp black pepper divided
- 2 tbsp unsalted butter
- 7 oz mushrooms sliced about 1/8 inch thick
- 2 cloves garlic finely minced
- ½ tsp fresh thyme leaves
- 2 cup baby spinach
- 3 oz mozzarella cheese sliced
- 1 tbsp olive oil
Instructions
Cooking
- Preheat. Heat the oven to 400 degrees F. Cut pockets. Use a sharp knife to slice a deep pocket into the thick side of each chicken breast, stopping before you cut through.
- Season. Rub half of the salt and pepper over the inside and outside of the chicken. Brown the mushrooms. Melt the butter in an ovenproof skillet over high heat and cook the mushrooms for 3 minutes, until they start to turn golden.
- Add flavor. Stir in the garlic, thyme, and the rest of the salt and pepper and cook 2 minutes more. Wilt the spinach. Add the spinach and stir about 30 seconds until wilted, then remove the pan from the heat.
- Fill and close. Pack the filling into the pockets, lay mozzarella slices on top, and secure the openings with toothpicks.
- Sear the chicken. Wipe the skillet, heat the olive oil over medium high heat, and sear each side for about 1 1/2 minutes until golden.
- Bake. Bake 15 minutes, until the chicken reaches 165 degrees F. Rest 5 minutes and remove the toothpicks before serving.
Notes
Substitutions: Provolone or Swiss can replace the mozzarella, and chopped kale can replace the spinach.
Tips: Slice mushrooms evenly, sear in a hot pan, and use a thermometer to check for 165 degrees F.
Storage: Refrigerate leftovers up to 3 days and reheat covered at 350 degrees F until hot in the center.