Description
Mushroom Stuffed Chicken Breast is a quick and easy dinner made with tender chicken breasts filled with garlicky mushrooms, spinach, herbs, and melted mozzarella, then baked until golden and juicy.
Ingredients
- 2 boneless, skinless chicken breasts
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 7 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 teaspoon thyme leaves
- 2 cups fresh baby spinach
- 3 oz mozzarella cheese, sliced
- 1 tablespoon olive oil
Instructions
- Preheat oven to 390°F (200°C). Cut a pocket into each chicken breast without cutting through. Season inside and out with salt and pepper.
- Melt butter in an oven-safe skillet over high heat. Add mushrooms and cook 3 minutes until lightly golden.
- Add garlic, thyme, remaining seasoning, and cook 2 minutes. Add spinach and cook until wilted. Remove from heat.
- Stuff mushroom mixture into chicken pockets and top with mozzarella. Secure with toothpicks.
- Wipe skillet clean, heat olive oil, and sear chicken 1½ minutes per side until golden.
- Transfer skillet to oven and bake about 15 minutes, until chicken reaches safe internal temperature.
- Remove, loosely cover, and rest 5 minutes before serving.
Notes
- Do not cut pockets too deep to avoid leaking filling.
- Let chicken rest before slicing to keep it juicy.
- Mozzarella can be replaced with provolone, Swiss, or Gruyère.
- Leftovers keep well refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sear, Bake
- Cuisine: American