Description
This stuffed chicken breast recipe features a savory filling of mushrooms, spinach, and creamy cheeses, baked to perfection for a comforting and delicious meal. Perfectly garnished with parsley and served warm alongside your favorite sides, it’s a customizable dish that can be prepared ahead of time for convenience.
Ingredients
Scale
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- 4 boneless, skinless chicken breasts
- 8 oz fresh mushrooms, finely chopped
- 1 cup fresh spinach, chopped
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup chicken broth
- Fresh parsley, chopped (for garnish)
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Instructions
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.
- Next, toss in the finely chopped mushrooms. Cook them for about 5-7 minutes, stirring occasionally, until they release their moisture and start to brown.
- Once the mushrooms are cooked, add the chopped spinach to the skillet. Stir and cook for another 2-3 minutes until the spinach wilts down.
- Remove the skillet from heat and let the mixture cool slightly. Once cooled, transfer the mixture to a mixing bowl.
- To the bowl, add the softened cream cheese, shredded mozzarella, grated Parmesan, dried thyme, dried oregano, and season with salt and pepper to taste. Mix everything together until well combined.
- Preheat your oven to 375°F (190°C).
- Take each chicken breast and place it between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/2 inch. This will help the chicken cook evenly and make it easier to stuff.
- Once pounded, season both sides of each chicken breast with salt and pepper.
- Using a spoon, take a generous amount of the mushroom and spinach filling and place it in the center of each chicken breast. Be careful not to overfill, as we want to be able to fold the chicken over the filling.
- Fold the chicken breast over the filling, and secure it with toothpicks or kitchen twine to keep the filling from spilling out during cooking.
- In the same skillet used for the filling, add a little more olive oil if needed and heat it over medium-high heat.
- Once the oil is hot, carefully place the stuffed chicken breasts in the skillet. Sear them for about 3-4 minutes on each side until they are golden brown. This step adds a lovely color and flavor to the chicken.
- After searing, transfer the chicken breasts to a baking dish. Pour the chicken broth around the chicken in the dish to keep it moist while baking.
Notes
- Feel free to customize the filling by adding other vegetables or herbs according to your taste.
- For a spicier kick, consider adding red pepper flakes to the filling.
- This dish can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes