Description
Stuffed chicken breast is a restaurant-worthy dish that’s surprisingly easy to make at home! Juicy chicken is filled with a garlicky, cheesy mushroom and spinach mixture, then seared to perfection before being baked until golden and melty. This elegant yet simple recipe is perfect for both weeknight dinners and special occasions.
Ingredients
- 2 chicken breasts (7oz / 220g each, skinless & boneless)
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter (30g)
- 7 oz mushrooms, sliced (approx. 2 full cups, 200g)
- 2 cloves garlic, finely minced
- ½ teaspoon thyme leaves
- 2 cups fresh baby spinach
- 3 oz mozzarella cheese, sliced (or any melty cheese, 80g)
- 1 tablespoon olive oil
Instructions
Step 1: Preheat & Prep the Chicken
- Preheat the oven to 200°C (390°F) or 180°C fan-forced.
- Using a sharp knife, carefully cut a pocket into each chicken breast without slicing all the way through.
- Season the inside and outside of the chicken with half the salt and pepper.
Step 2: Cook the Mushroom Filling
- Melt butter in an oven-proof skillet over high heat.
- Add sliced mushrooms and sauté for 3 minutes until golden brown.
- Stir in garlic, thyme, remaining salt, and pepper, cooking for another 2 minutes.
- Add baby spinach, stirring until wilted (30 seconds).
Step 3: Stuff the Chicken
- Spoon the mushroom mixture into the chicken breast pockets.
- Place cheese slices on top of the filling.
- Secure with toothpicks if needed (sealing is optional).
Step 4: Sear for Extra Flavor
- Wipe the skillet clean, then heat olive oil over medium-high heat.
- Sear the chicken on each side for 1.5 minutes until golden brown.
Step 5: Bake to Perfection
- Transfer the skillet to the preheated oven and bake for 15 minutes.
- Ensure the chicken reaches an internal temperature of 65°C (149°F).
Step 6: Rest & Serve
- Remove from the oven and cover loosely with foil.
- Let the chicken rest for 5 minutes before serving.
Notes
- Customizable Fillings: Swap spinach for arugula or kale, and use provolone, fontina, or Gruyère instead of mozzarella.
- No Oven? Cook covered on medium-low heat for 15-20 minutes after searing.
- Make Ahead: Prep the stuffed chicken a day in advance and store in the fridge until ready to cook.
- Leftovers? Store in an airtight container in the fridge for up to 3 days or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing & Baking
- Cuisine: American, European