Mouthwatering Mushroom Stuffed Chicken Breast
This flavorful mouthwatering mushroom stuffed chicken breast is a crowd-pleaser that's easy to prepare. Made with 2 chicken breasts (220g or 7oz each, 3/4 teaspoon salt, and 1/4 teaspoon black pepper, it's perfect for a weeknight dinner or special occasion.
Ingredients
- 2 chicken breasts (220g or 7oz each, skinless and boneless)
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter (30g)
- 7 oz mushrooms, sliced about 1/8" thick (approximately 2 full cups, 200g)
- 2 cloves garlic, finely minced
- 1/2 teaspoon thyme leaves
- 2 cups fresh baby spinach
- 3 oz mozzarella cheese, sliced (or any cheese that melts well, 80g)
- 1 tablespoon olive oil
Instructions
- Begin by preheating your oven to 375°F (190°C).
- Season the chicken breasts with salt and black pepper on both sides.
- In a skillet, melt the unsalted butter over medium heat and add the sliced mushrooms. Sauté the mushrooms until they are browned and have released their moisture, which should take about 5-7 minutes.
- Stir in the minced garlic and thyme leaves, cooking for an additional minute until fragrant.
- Add the fresh baby spinach to the skillet and cook until wilted, about 2-3 minutes. Remove the skillet from heat and let the mixture cool slightly.
- Once cooled, mix in the mozzarella cheese until well combined.
- Carefully cut a pocket into each chicken breast and stuff them with the mushroom and spinach mixture.
- Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for an additional 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Let the chicken rest for a few minutes before slicing and serving. Enjoy your delicious mushroom stuffed chicken breast!