This mushroom-stuffed chicken breast is juicy and full of flavor! With tender chicken wrapped around a tasty filling of mushrooms and cheese, it’s a dish everyone will love.
Honestly, who could resist that mouthwatering filling? I like to pair it with some simple veggies or a fresh salad for a complete meal. Cooking is fun when it’s this delicious! 😄
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless is the way to go for easy stuffing and cooking. If you prefer, chicken thighs work well too, giving you a juicier bite!
Mushrooms: Cremini or button mushrooms are great choices due to their rich flavor. You could also use portobello for an earthy taste. If mushrooms aren’t your thing, chopped bell peppers or zucchini can add a different twist.
Spinach: Fresh spinach adds a nice color and nutrition. If you have frozen spinach, just make sure to squeeze out excess water before using it. Kale can be a hearty alternative too!
Cheese: Mozzarella is perfect for melting and creaminess. If you want a sharper flavor, substitute with provolone or gouda. Feta can also be nice for a tangy kick.
Breadcrumbs: They give an extra crunch on the outside. If you don’t have any, crushed crackers or panko are excellent substitutes. For a gluten-free option, use almond flour or certified gluten-free breadcrumbs.
How Do You Stuff Chicken Without Making a Mess?
Stuffing chicken can seem tricky, but it can be straightforward with a few easy tips. The key is to create a nice pocket without cutting all the way through. Here’s how to do it in simple steps:
- Place the chicken breast flat on a cutting board.
- Using a sharp knife, cut slowly into the side of the chicken, creating a pocket. Don’t rush, as you want it to keep intact.
- Use a spoon or your fingers to gently stuff the mixture inside, but don’t overstuff! Secure with a toothpick if needed.
- This keeps everything nice and in place during cooking.
Taking your time here will make a big difference. Enjoy your perfectly stuffed chicken!
How to Make Mushroom-Stuffed Chicken Breast
Ingredients You’ll Need:
For the Stuffing:
- 1 cup mushrooms, finely chopped (cremini or button)
- 2 cups fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Salt and pepper to taste
- 1/4 cup cream cheese, softened (optional for extra creaminess)
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1/2 cup breadcrumbs (for coating, optional)
How Much Time Will You Need?
This delicious dish will take about 15 minutes of prep time and 25-30 minutes of cooking time, so expect it to be ready in about 45-60 minutes total. This includes both sautéing, baking, and a little resting time for the chicken!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures it’s hot and ready for the chicken once you’re done prepping.
2. Sauté the Vegetables:
In a skillet over medium heat, add 1 tablespoon of olive oil. Toss in the minced garlic and sauté it for about 30 seconds until it becomes fragrant. Then, add the chopped mushrooms and cook them for about 5 minutes until they’re soft. Next, stir in the chopped spinach and dried thyme. Cook until the spinach wilts, then season the mixture with salt and pepper, and remove it from the heat.
3. Make the Filling:
In a large bowl, combine the mushroom-spinach mixture with the softened cream cheese and half of the shredded mozzarella. Mix everything together until it’s well blended. This will be the tasty filling for your chicken!
4. Prepare the Chicken Breasts:
Carefully slice a pocket into each chicken breast. Make sure not to cut all the way through. This pocket is what will hold all that delicious mushroom mixture.
5. Stuff the Chicken:
Fill each chicken breast with the mushroom and cheese mixture. If needed, use toothpicks to secure the openings, so the filling doesn’t spill out during cooking.
6. Sear the Chicken:
In a separate pan, heat the remaining tablespoon of olive oil over medium heat. Add the stuffed chicken breasts and sear them for about 3-4 minutes on each side until they are golden brown. This step adds a nice flavor!
7. Bake the Chicken:
Transfer the seared chicken breasts to a baking dish. Sprinkle the rest of the mozzarella cheese on top of each one. Bake in your preheated oven for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
8. Serve and Enjoy:
Once cooked, allow the chicken to rest for a few minutes before serving. Pair it with your favorite side, like mashed potatoes or a fresh salad, and enjoy this yummy mushroom-stuffed chicken!
Can I Use Different Types of Mushrooms?
Absolutely! While cremini and button mushrooms are great choices, you can use any variety you prefer, such as shiitake, portobello, or even a mixture for added flavor. Just make sure to chop them finely to ensure they cook evenly and fit well in the chicken pockets.
What Can I Use Instead of Cream Cheese?
If you want to skip the cream cheese or need a dairy-free option, try using ricotta cheese or a dairy-free cream cheese alternative. Greek yogurt can also work for a tangy twist, but be cautious not to use too much to prevent excess moisture in the stuffing.
How Do I Store Leftover Stuffed Chicken?
Store any leftovers in an airtight container in the fridge for up to 3 days. To maintain the best texture, reheat in the oven at a low temperature (around 350°F or 175°C) until warmed through, rather than using the microwave which can make the chicken tough.
Can I Freeze the Stuffed Chicken?
Yes, you can freeze the uncooked stuffed chicken! Just wrap each piece tightly in plastic wrap and then in aluminum foil. When you’re ready to cook, thaw in the fridge overnight before searing and baking as directed. This way, you’ll have a delicious meal ready to go!
