Mushroom Stuffed Chicken Breast
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
2
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Calories
575 kcal
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Course
Main Course
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Cuisine
American
Mushroom Stuffed Chicken Breast
Description
Mushroom Stuffed Chicken Breast centers on seasoned chicken breasts carefully cut to form pockets without piercing through, allowing them to hold a rich mushroom and spinach filling combined with garlic and thyme. The filling is sautéed in butter until golden, then stuffed inside the chicken along with sliced mozzarella for creamy melted cheese. After sealing with toothpicks, the chicken is seared in olive oil to develop a golden crust and finished in the oven to ensure thorough cooking.
The finished dish offers a pleasing mix of textures: a lightly crisped outer chicken layer, a soft mushroom and spinach filling, and gooey mozzarella melted on top. The herbs and garlic provide subtle aromatic notes that complement the mild flavor of the chicken, while the spinach adds freshness.
This recipe pairs well with simple sides such as steamed vegetables or a light salad. The combination of ingredients delivers both protein and greens in a single dish, making it suitable for a balanced meal. It can be adapted with different herbs or leafy greens as noted in the recipe instructions.
The notes specify that chicken breast works best for pocket stuffing, and other cuts like thighs are not recommended. Various dried and fresh herbs can substitute thyme, and spinach can be replaced with similar leafy greens. Practical tips on ingredient choices help ensure successful results.
Ingredients
- 2 x 220g / 7oz chicken breast , skinless boneless (Note 1)
- 3/4 tsp salt
- 1/4 tsp black pepper
- 30g / 2 tbsp butter unsalted
- 200g / 7 oz mushrooms , sliced 3mm (1/8″) thick (~2 heaped cups)
- 2 garlic finely minced, cloves
- 1/2 tsp thyme Note 2, leaves
- 2 cups baby spinach (Note 3)
- 80 g / 3oz mozzarella cheese sliced (or other melting cheese
- 1 tbsp olive oil
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
- Use chicken breasts for pocket cutting; thighs or other cuts will not hold the filling properly.
- Substitute dried thyme with herbs like chives, parsley, rosemary, oregano, or marjoram if preferred.
- Baby spinach can be replaced with chopped English spinach, Swiss chard, kale, or cabbage according to availability and taste.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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