Goat Cheese & Spinach Stuffed Chicken Breast with Caramelized Onions + Mushrooms
User Reviews
4.9
Goat Cheese & Spinach Stuffed Chicken Breast with Caramelized Onions + Mushrooms
Description
Chicken breasts are carefully slit to form pockets without cutting through, then lightly oiled and seasoned. Spinach is cooked with garlic powder until wilted, then mixed with goat cheese to create a creamy stuffing. This filling is spooned into the chicken slits before the breasts are placed back in the skillet alongside sautéed onions and mushrooms cooked with fresh thyme and a touch of balsamic vinegar. The onions caramelize slowly, while the mushrooms brown, adding sweet and earthy notes.
The oven finish allows the chicken to cook through evenly while maintaining moisture, the goat cheese melting slightly to enrich the filling. This layered preparation yields a dish with tender chicken, creamy filling, and a robust vegetable topping.
It pairs well as a main course served alongside simple sides, letting the stuffed chicken hold center stage.
Substituting cream cheese for goat cheese is possible; adding mozzarella enhances creaminess. Leftovers can be stored or frozen following specific guidance.
Ingredients
- 4 chicken breast about 4-6 ounces each
- 2 tablespoons olive oil divided
- 4 cups spinach organic
- ½ teaspoon garlic powder
- 2 ounces goat cheese
- 1 onion white, sliced
- 8 ounces baby bella mushroom sliced
- 1 teaspoon thyme fresh
- balsamic vinegar optional, 1 tablespoon
- salt freshly ground
- black pepper freshly ground
Instructions
- Preheat oven to 375 degrees F. Use a sharp knife to hasselback each chicken breast, and cut 6 slits into the top of each breast, making sure you don’t cut all the way through to the bottom of the chicken breast. Drizzle each chicken breast with a little olive oil then season with salt and pepper. Set aside.
- Place a large ovenproof skillet over medium high heat and add in ½ tablespoon of olive oil. Add in spinach and season with garlic powder. Cook, stirring occasionally until spinach is fully wilted.
- Transfer cooked spinach to a medium bowl and add in goat cheese. Stir until well combined. Stuff each slit with the spinach/goat cheese mixture.
- Next add a 1 tablespoon of olive oil to the same skillet. Add in sliced onions, mushrooms, fresh thyme, optional balsamic vinegar and season with a little salt and pepper. Saute until onions begin to caramelize and mushrooms turn golden brown. Make room for the chicken by moving the mushrooms and onions to the sides of the skillet.
- Add chicken to the skillet, making sure there is a little bit of room between each chicken breast; you may need to rearrange the mushrooms and onions. Transfer to oven and bake for 20-30 minutes until the chicken is fully cooked and meat thermometer reads 165 degrees F. Serves 4.
Notes
- Cream cheese can replace goat cheese for a milder flavor; adding 1/4 cup mozzarella enhances creaminess.
- Cooked leftovers can be stored or frozen according to refrigeration guidelines in the full recipe post.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Serving | 1chicken breast | |
| Calories | 239cal | 12% |
| Carbohydrates | 5.8g | 2% |
| Protein | 28.7g | 57% |
| Fat | 12.7g | 20% |
| Saturated Fat | 3.6g | 18% |
| Fiber | 1.8g | 7% |
| Sugar | 1.9g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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