Mushroom Stuffed Chicken Breast

Name: Mushroom Stuffed Chicken Breast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 serving
Ingredients: 2 x 220g / 7oz chicken breast; 3/4 tsp salt; 1/4 tsp pepper; 30g / 2 tbsp unsalted butter; 200g / 7 oz mushrooms; 2 garlic cloves; 1/2 tsp thyme leaves; 2 cups baby spinach; 80 g / 3oz mozzarella; 1 tbsp olive oil

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4.9

201 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
2
Calories
575 kcal
Course
Main Course
Cuisine
American

Mushroom Stuffed Chicken Breast

Kai Walton

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Recipe video above. These juicy chicken breasts are stuffed with garlicky mushrooms, spinach leaves and a blanket of oozing melted cheese. Simple to make with just a few ingredients, this is how to transform chicken breast from ho-hum into "ohhh yum!"After this one, try Sun Dried Tomato Stuffed Chicken!

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Ingredients

Servings

2 x 220g / 7oz chicken breast , 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)
80 g / 3oz mozzarella , sliced (or other melting cheese)
1 tbsp olive oil

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Instructions

Preheat oven to 200°C/390°F (180°F fan).
Cut pockets into each chicken breast, being sure not to cut all the way through (see photos in post). Cut on the side with the fold in the meat, to keep the smooth side intact.
Season the inside and outside of the chicken with half the salt and pepper.
Mushroom filling: Melt butter in a heavy based oven proof skillet over high heat. Add mushrooms and cook for 3 minutes until they start to turn pretty golden. Then add garlic, thyme, remaining salt and pepper and continue cooking for a further 2 minutes until mushrooms are nice and golden.
Add spinach: Add baby spinach and stir until wilted - about 30 seconds.
Stuff mushroom mixture into the pocket of each chicken, then top with cheese.
Seal with toothpicks as best you can – it doesn’t need to be fully sealed like we do with Chicken Kiev. Just mostly sealed.
Sear chicken: Give the pan a quick wipe with paper towels. Heat oil over medium high heat. Sear each side of the chicken breast for 1 1/2 minutes until golden.
Bake 15 minutes: Transfer the skillet to the oven and bake for 15 minutes, or until the internal temperature of the chicken is 65°C/149°F (chicken flesh, not the mushroom filling).
Rest 5 minutes: Remove from tray onto a plate, loosely cover with foil and rest for 5 minutes. Serve! Pictured in post with easy creamy Baked Lemon Herb Risotto and baby spinach with Balsamic Dressing.

Notes

Chicken breast is required for this recipe as it's the right shape to cut pockets and the right size to hold enough filling. Recipe won't work with thighs or other cuts of chicken.
Other herbs - 1/2 tsp dried thyme or other dried herbs of choice. Otherwise, chives, parsley, rosemary (1/2 tsp chopped), oregano or marjoram.
Baby spinach - Substitute with chopped / sliced English spinach, silverbeet / Swiss chard, kale or even cabbage.
Nutrition per chicken breast.

Nutrition Information

Show Details

Calories 575cal (29%) Carbohydrates 7g (2%) Protein 60g (120%) Fat 34g (52%) Saturated Fat 15g (75%) Trans Fat 1g Cholesterol 205mg (68%) Sodium 1409mg (59%) Potassium 1352mg (39%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 3550IU (71%) Vitamin C 15mg (17%) Calcium 258mg (26%) Iron 3mg (17%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 575 kcal

% Daily Value*

Calories	575cal	29%
Carbohydrates	7g	2%
Protein	60g	120%
Fat	34g	52%
Saturated Fat	15g	75%
Trans Fat	1g	50%
Cholesterol	205mg	68%
Sodium	1409mg	59%
Potassium	1352mg	29%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	3550IU	71%
Vitamin C	15mg	17%
Calcium	258mg	26%
Iron	3mg	17%