Mushroom and Spinach Stuffed Chicken
A straightforward, comforting dish where tender chicken breasts are filled with sautéed mushrooms, spinach, and creamy cheese. It comes together with pantry staples and bakes into a juicy, flavorful main that pairs well with greens or mashed potatoes.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup mushrooms, finely chopped
- 2 cups spinach, chopped
- 2 cloves garlic, minced
- 1/2 cup cream cheese or ricotta
- 1/2 cup shredded mozzarella
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme
- to taste salt and freshly ground black pepper
- 1 optional toothpicks
Instructions
- Preheat your oven to 375°F (190°C). Lightly oil a baking dish or line it with parchment for easy cleanup.
- Slice a pocket into the side of each chicken breast without cutting all the way through. If the breasts are thick, you can gently pound them to an even thickness, about 1/2 inch.
- In a skillet over medium heat, warm the olive oil. Add the mushrooms and a pinch of salt, cooking until they release their moisture and begin to brown, about 4–6 minutes.
- Add the garlic and thyme, cooking for another minute until fragrant. Stir in the spinach and cook until just wilted. Remove from heat.
- In a small bowl, mix the cream cheese (or ricotta) with half of the mozzarella. Fold the mushroom-spinach mixture into the cheese until well combined.
- Season the chicken pockets with a pinch of salt and pepper. Stuff each pocket with the mushroom-spinach filling, securing with toothpicks if needed.
- Place the stuffed chicken in the prepared dish. Spoon any remaining filling over the top and sprinkle with the remaining mozzarella.
- Bake in the preheated oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is golden and bubbly.
- Rest the chicken for 5 minutes before serving. If you like a little extra color, broil for 1–2 minutes at the end, watching closely so it doesn’t burn.