Mushroom Spinach Stuffed Chicken Breast

This Mushroom Spinach Stuffed Chicken Breast is a flavorful, juicy dish with a savory mushroom-spinach filling, baked to golden perfection. Perfect for healthy dinners, it’s low-carb, gluten-free, and bursting with earthy, cheesy goodness.

Why You’ll Love This Recipe

This Mushroom Spinach Stuffed Chicken Breast is a show-stopping yet surprisingly simple dish that elevates your dinner game. Tender, juicy chicken breasts are packed with a savory blend of earthy mushrooms, vibrant spinach, and melty cheese, creating a restaurant-worthy meal that’s healthy and satisfying. Perfect for weeknight dinners, special occasions, or meal prep, it’s low-carb, gluten-free, and packed with protein and veggies. The golden, crispy exterior and flavorful filling make every bite a delight, and it’s easy to customize with your favorite cheeses or herbs. This dish is sure to impress family or guests while being straightforward enough for any home cook to master.

Recipe Tips and Tricks

• Pound Chicken Evenly: Ensures uniform cooking and easier stuffing.
• Sauté Mushrooms Well: Cook until moisture evaporates for concentrated flavor.
• Don’t Overstuff: Prevents filling from spilling during baking.
• Secure with Toothpicks: Keeps chicken closed; remove before serving.
• Use a Meat Thermometer: Aim for 165°F internal for perfect doneness.
• Rest Before Slicing: Locks in juices for moist, tender chicken.
• Season Generously: Salt both chicken and filling for balanced flavor.
• Bake on a Rack: Elevates chicken for even cooking and crispiness.

Yield: 4 Servings

Mushroom Spinach Stuffed Chicken Breast

Print

Juicy chicken breasts stuffed with savory mushrooms, spinach, and cheese.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 50 minutes

Ingredients

• ¼ cup grated Parmesan cheese
• ½ cup shredded mozzarella cheese
• ½ tsp paprika
• 1 tsp fresh thyme (or ½ tsp dried)
• 2 cloves garlic, minced
• 2 cups fresh baby spinach
• 2 tbsp olive oil
• 4 boneless, skinless chicken breasts
• 8 oz cremini or button mushrooms, finely chopped
• Salt and pepper to taste

Instructions

1. Prep Chicken: Pat chicken dry; pound to ½-inch thickness for easy stuffing and even cooking.
2. Sauté Mushrooms: Heat 1 tbsp olive oil in a skillet; cook mushrooms 5-7 minutes until golden, set aside.
3. Cook Spinach: In same skillet, add spinach; cook 1-2 minutes until wilted, then remove.
4. Make Filling: Mix mushrooms, spinach, garlic, mozzarella, Parmesan, thyme, salt, and pepper in a bowl.
5. Cut Pockets: Slice a pocket into each chicken breast; be careful not to cut through completely.
6. Stuff Chicken: Spoon filling into pockets; secure with toothpicks to keep closed during baking.
7. Season Chicken: Brush chicken with remaining oil; sprinkle with paprika, salt, and pepper for flavor and color.
8. Bake: Place on a baking sheet; bake at 375°F for 25-30 minutes until internal temp reaches 165°F.
9. Rest: Let chicken rest 5 minutes to lock in juices and make slicing easier.
10. Serve: Remove toothpicks; slice or serve whole with a side salad or roasted veggies for a delicious meal.

Notes

• Use a meat thermometer to avoid overcooking and ensure juicy chicken.
• Chop mushrooms finely to make stuffing easier and cohesive.
• Leftovers are great sliced over salads or in wraps.
• Secure pockets tightly to prevent filling leakage during baking.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 399Total Fat 19gSaturated Fat 7gUnsaturated Fat 12gCholesterol 108mgSodium 13416mgCarbohydrates 16gFiber 6gSugar 1gProtein 44g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Chicken Breasts (4, boneless, skinless): Large, plump for easy stuffing; thighs as alternative.
• Mushrooms (8 oz): Cremini or button for umami; finely chopped for filling.
• Spinach (2 cups, fresh): Baby spinach for tenderness; frozen if thawed and drained.
• Mozzarella Cheese (½ cup, shredded): Melty and mild; cheddar or feta as substitutes.
• Garlic (2 cloves, minced): Fresh for bold aroma; powder (½ tsp) as backup.
• Olive Oil (2 tbsp): Extra virgin for sautéing and brushing chicken.
• Parmesan Cheese (¼ cup, grated): Adds nutty depth; Pecorino as alternative.
• Thyme (1 tsp, fresh or ½ tsp dried): Earthy flavor; rosemary or oregano works.
• Salt and Pepper (to taste): Enhances all flavors; season both filling and chicken.
• Paprika (½ tsp): Adds color and subtle smokiness to chicken exterior.

Variations and Substitutions

• Vegetarian: Stuff portobello mushrooms or zucchini instead of chicken.
• Vegan: Use vegan cheese and tofu or eggplant as base.
• Gluten-Free: Naturally GF; ensure all ingredients are compliant.
• Cheese Swap: Try gouda, provolone, or cream cheese for variety.
• Veggie Add-In: Include diced bell peppers or sun-dried tomatoes in filling.
• Spicy Kick: Add ¼ tsp red pepper flakes to filling.
• Herb Twist: Use basil, parsley, or dill instead of thyme.
• Low-Fat: Skip mozzarella or use reduced-fat cheese.

Storage Options

• Refrigerator: Store in airtight container up to 3 days.
• Freezer: Freeze cooked or uncooked up to 2 months; thaw overnight.
• Reheating: Bake at 350°F for 15-20 min; microwave for quick option.

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Until you can read, Mushroom Risotto with Brown Rice