Instructions

Step 1: Preheat your oven to 200°C (390°F). Carefully cut a pocket into each chicken breast on the side with the fold, making sure not to cut through. Season both the inside and outside of each chicken breast with half of the salt and pepper.

Step 2: In an oven-proof skillet, melt the butter over high heat. Add the mushrooms and cook for about 3 minutes until golden. Stir in garlic, thyme, and the remaining salt and pepper, cooking another 2 minutes until mushrooms are nicely browned. Add the spinach and cook until wilted, about 30 seconds.

Step 3: Stuff the mushroom mixture into each chicken pocket and top with slices of mozzarella cheese. Use toothpicks to mostly seal the openings.

Step 4: Wipe the skillet clean and heat olive oil over medium-high heat. Sear each side of the stuffed chicken breasts for 1.5 minutes until golden brown.

Step 5: Transfer the skillet to the oven and bake for about 15 minutes, or until the internal temperature of the chicken reaches 65°C (149°F). Be sure to check the temperature in the chicken meat, not the filling.

Step 6: Remove the chicken from the oven and let it rest covered loosely with foil for 5 minutes before serving.

Tips & Variations

Use cremini or button mushrooms for best results, avoiding washing them under water—wipe with a damp towel instead.

Substitute mozzarella with provolone, fontina, Swiss, or Gruyere for different melty flavors.

Try spinach alternatives like kale or Swiss chard, cooking them longer to soften.

Replace fresh thyme with 1/4 tsp dried thyme or try rosemary or sage for a unique twist.

Use olive oil, ghee, or avocado oil in place of butter if preferred.

Ensure the chicken pocket is wide but not cut through—around 3-4 inches wide is ideal.

Storage

Store leftover stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days. For longer storage, cool completely, wrap each piece in plastic wrap, and freeze for up to 3 months. Reheat in a 350°F (175°C) oven for 15-20 minutes until warmed through for best texture. Microwaving is quicker but may affect texture; always ensure the internal temperature reaches 165°F (74°C) before eating.

FAQs

What type of mushrooms should I use?

White button or cremini mushrooms are ideal for this recipe because they are easy to find, affordable, and have a mild flavor that pairs well with the filling. Avoid washing them with water; just wipe clean to prevent sogginess.

Can I use other cheeses besides mozzarella?

Yes, cheeses like provolone, fontina, Swiss, or Gruyere work great as melting cheeses. Avoid hard cheeses like Parmesan as the main cheese since they won’t melt as nicely.