These juicy chicken breasts are stuffed with garlicky mushrooms, spinach 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!
Stuffed chicken breast
Mushroom-Stuffed Chicken Breast is one of those recipes where you take just a few ingredients and deploy them in a way that makes chicken breast so much more interesting than it usually is! Chicken breast, spinach, mushrooms, garlic and cheese are the only base ingredients here. Vary the type of cheese and swap the spinach for other leafy veg to spin this dish to suit your tastes or what you have on hand!
To make it, it’s as simple as frying off the mushrooms and spinach, stuffing the chicken, giving it a quick sear and then baking to finish it off. The reward is THIS for dinner tonight ↓↓↓!
Looks a whole lot more interesting than the usual dull chicken breast recipes, right??!!
Ingredients in Mushroom-Stuffed Chicken Breast
Here’s what you need to make this recipe. Not that much, like I said!!
All these ingredients are pretty straightforward, so I don’t think I need to run through them like I usually do. Just a few points:
Chicken – It needs to be breast to be large enough to cut deep pockets. Boneless thigh won’t work;
Baby spinach – Chopped or sliced ordinary spinach, silverbeet (Swiss chard), kale or cabbage will work fine too;
Cheese – Anything that melts will work great. Mozzarella is ideal because it melts well but isn’t as runny as, say, cheddar or tasty cheese. This is worth bearing in mind since we don’t fully seal the chicken like with Chicken Kiev since it’s a quick recipe, so some cheese is likely to escape!;
Thyme – Fresh thyme and mushroom are such a classic combination, I can’t help but use it often! Dried thyme can be used as an alternative, else dried oregano, marjoram or rosemary. Fresh versions of any of the aforementioned will also be perfect, as would parsley or tarragon. Most herbs, really!
How to make it
One tip: stuff generously. Like paltry pie fillings and dinky dumplings, nothing is sadder in this life than stingy stuffing!
Sauté mushroom and spinach – The key here is to get great colour on the mushrooms. Colour means flavour, and we never say no to flavour.
Cut pocket slits – Cut a pocket in the chicken breast, per the diagram below, being sure not to cut all the way through. Cut the side where the meat has a fold, not the smooth side.
Season the chicken, including inside the pocket, with salt and pepper;
Stuff generously with the mushroom and spinach, then stuff in cheese slices;
Seal with 2 or 3 toothpicks. It will be stuffed too much to seal completely, and that’s OK (in fact it’s good!) The goal here is just to keep it closed enough so the filling stays mostly in place. Just insert the toothpicks on the diagonal, that’s enough to hold it in place.
Sealed and ready! This photo shows what it looks like once sealed. Ready to cook!
Brown the breast in an oven-proof skillet (so we can take it straight from the stove to the oven);
Bake and rest – Bake for 15 minutes or until the internal temperature of the chicken is 65°C / 149°F. Then remove the chicken to a plate and rest for 5 minutes before serving. Resting is an essential step after cooking any protein to allow the juices in the meat to redistribute. If you don’t rest, the meat juices run out onto the plate when you cut into it.
What to serve with Mushroom-Stuffed Chicken Breast
The nice thing about this chicken breast recipe is that there’s already a decent amount of vegetables in it, making it virtually a meal-in-one. While our mums would beam approvingly if they knew we’d made the effort make an extra vegetable side dish, the truth is I wouldn’t go too far out of my way for it! For the photo above all I did was take the leftover baby spinach and drizzled it with some Balsamic Dressing. Totally simple and lazy, but hey it does the trick!
If you feel like making your mum proud though, have a browse of Vegetable and Side Salads. It’s organised by vegetable to make it easy to use something you’ve got!
Also pictured on the side is Lemon Herb Risotto. Before you start furrowing your brow at the thought of the effort needed to make a risotto, know that this is a simple no-stir, baked risotto! You read that right. Not only that, the results are staggeringly close to – no, I’d even say virtually indistinguishable from – traditional risotto. Creamy, luscious and perfectly al dente, all without standing at the stove stirring for thirty minutes.
Try it. I think you’ll be surprised! – Nagi x
Watch how to make it
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Mushroom Stuffed Chicken Breast
Ingredients
- 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
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.
Recipe Notes:
Nutrition Information:
Life of Dozer
Life of Dozer… and Life of Nagi!!
Hi Nagi thanks for all the great recipes.Could you quickly brown breast before assemblingand putting in onen?Thanks
Hi Mick, it’s easier to assemble then sear – otherwise you’d be handling hot chicken and trying to stuff it! N x
Is it okay to use frozen spinach?
Hi Kaypee, I prefer fresh here as it’s not finely chopped and not as waterlogged as frozen. You could also use silverbeet or swiss chard, even kale in its place if you like too! N x
What other veggie can you use instead of mushrooms as I have two picky kids, who don’t like the texture or taste of mushrooms?
This recipe looks yummy and simple to make.
Hi Sarah, why not try this recipe instead? https://salesdock.info/sun-dried-tomato-spinach-cheese-stuffed-chicken-breast/%3C/a%3E (It’s a reader favourite!) – N x
great recipe. my tip to cueing a pocket. using a sharp small knife cut a one inch slit or there about. straight into meat deep but not through all the way then without widening the slit you made on the outside work knife around to left then to right so you have a pocket with a small opening and stuff it through that slit. now your stuffed meat is ready to go one tooth pick will seal it have been doing it that way for years.. here is a killer stuffing mashed banana with banana liquor and served with a banana liquor sauce on a pile of spinach. yum ” Good Appetite ” Joseph
You lost me at banana sorry Joseph – that’s a definitely no-go for me 🙅🏻♀️🍌 – N x
Looks fantastic. I think I would use Brie rather than the mozz as it has a lot more flavor. If you are going to gild the lily, gild the lily hard.
You sure could John! It’s going to pack a punch with flavour! N x
This looks outstanding. I am going to make it for myself. My husband is not a fan of mushrooms though. Any ideas of a replacement for his breast or just load up on the spinach. Maybe use more diff vege’s instead?
Hi Donna, try this recipe here: https://salesdock.info/sun-dried-tomato-spinach-cheese-stuffed-chicken-breast/%3C/a%3E N x
Spinach, goat cheese, and sundried tomatoes. Can’t go wrong!
Hi Donna these are button mushrooms , white , not strong in flavor. dice them petite , when cooked they will absorb that garlic butter and thyme flavor and become little tasty morsels. He will never recognize them a Mushrooms ” Good Appetite “
Hi Nagi. Another great one .
Would it be possible to use ground chicken, also at what point could I freeze these.
thanks
Hi J, no sorry ground chicken won’t work for this recipe unfortunately! N x
Looks sooo yummy, like all your recipes!!! Unfortunately I can’t use cheese, is there anything I can use instead to add the extra flavor and moisture the cheese normaly provides?
That’s a tough one Brigs, is it because of the dairy? Would a vegan cheese be suitable? You could always leave it out as well. N x
I will try it without cheese, maybe I’ll add extra spinach. I’ll let you know how that works out. 🙂
Looks wonderful, can’t wait to try it. So happy you have such a helpful 4 legged friend. I have 2 very helpful friends.
Thanks so much Bob, give your 2 friends a belly rub from me! N x
Hi Nigi , thanks for this wonderful and simple recipe. It’s so easy and mouth watering . All ingredients are so easily available and so simple to make. My mom loved it and gave regards to u too. 😊😊
That’s wonderful Hemendra, thanks so much!!! ❤️ N x
Love, love, love this recipe!!!!!!
Thanks so much Carole!! N x
Hi, Nagi ! Thanks for sharing this beautiful and easy to cook recipe. It looks very appetising and the very important part is, the ingredients is easy to get and delish !
Much appreciated ❤️
Yes and that’s exactly what we love isn’t it Tst?! N x
thumbs up
Thank You for all your wonderful recipes .My family loves them .
Thanks so much Tore! N x
Hi Nagi,
Firstly, thank you so much for your delicious recipes and for helping ‘no so good cooks’ like me give it a go.
I was wondering if I could make this recipe ahead in some way so I can pretend I’m relaxed when guests are there….I really struggle with this so any tips would be so appreciated.
You’re so welcome Kaye – thanks so much! You can definitely prep this ahead of time – I would prep up to step 7, then all you have to do is seal and cook when your guests arrive. N x
Once lockdown is lifted here, in Sydney, I am going to make this for a belated Birthday dinner for a family member! It looks so good! And just a wee bit fancy. Debating whether to put mash on the side or your suggestion of lemony risotto! The latter is something a bit different to the usual mash (which I also adore, and make very often!!!). So I think that I will pair with the risotto.
Thank you Nagi for, what I know, will be another stunning culinary experience!!
Ren
Sounds like a fabulous idea Ren!!! Stay safe – N xx
He just wants to make sure you have not forgotten him!
I could never forget him! 😂 N x
Ohhhhh YUM… instead of having what I had planned (prosciutto wrapped chicken)… I have the wherewithal to make this… looks sooooo good … can’t wait for the ‘garlicky gooey yummness’ … thanks for the inspiration.
Oh I hope you do Linda – you won’t regret it!! N X
This looks like an easy dish that looks a bit more fancyshmancy! I might even impress my mum with one!
Yes definitely Ailsa!!! Love to know if you give it a go! N x
Hello Nagi I don’t have question but i do want to congratulate you on your fabulous recipes. Yours has to be one of the best and I’ve made a few although I’m on a low carb diet many recipes can be adapted. I am so looking forward to receiving the cook books. Your lovely dog is a joy to see. Beautiful.
Thank you so much Libby, I truly love hearing what people think of my recipes!! 🥰 N x
Hi Nagi I absolutely love your recipes 🥰😘😍
You’re my “ go to “ for family meals
Keep up the good work 👍Annie
Wahoo!! Thanks so much Annie! N x