Mushroom Stuffed Chicken Breast – Quick and Easy Recipe
This quick and easy Mushroom Stuffed Chicken Breast recipe features tender chicken breasts filled with a savory mixture of mushrooms, garlic, thyme, spinach, and melty mozzarella cheese, all baked to golden perfection. Ideal for a nutritious weeknight dinner, it delivers restaurant-quality flavors with a low-carb, protein-packed profile. Leftovers are perfect for next-day meals, making it a convenient and delicious option for busy households.
- Prep Time: 15-25 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-50 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
For the Chicken:
- 3/4 tsp salt
- 1/4 tsp black pepper
- 2 boneless, skinless chicken breasts (7 oz each)
For the Mushroom Stuffing:
- 2 tbsp unsalted butter (30g)
- 7 oz mushrooms, sliced about 1/8” thick (approximately 2 full cups, 200g)
- 2 cloves garlic, freshly minced
- 1/2 tsp thyme leaves
- 2 cups fresh baby spinach, steamed and squeezed dry
- 3 oz mozzarella cheese, sliced (low-moisture part-skim, about 80g)
For Cooking:
- 1 tbsp olive oil (or any neutral oil like canola)
Instructions
- Preheat Oven and Prepare Chicken: Preheat your oven to 200°C (390°F) or 180°C (fan-forced). Carefully cut a pocket into the side of each boneless, skinless chicken breast, making sure not to slice all the way through. Season both the inside and outside of each breast with half of the salt and black pepper.
- Prepare the Mushroom Filling: In a heavy-based, oven-proof skillet, melt the butter over high heat. Add the sliced mushrooms and cook for about 3 minutes until they begin to brown. Add the minced garlic, thyme leaves, and the remaining salt and pepper, continuing to cook for another 2 minutes until mushrooms turn golden. Stir in the steamed and squeezed baby spinach, cooking for an additional 30 seconds until wilted.
- Stuff and Seal the Chicken: Carefully fill each chicken breast pocket with the mushroom and spinach mixture, then top with slices of mozzarella cheese. Use toothpicks to loosely seal the openings, ensuring the filling stays inside during cooking.
- Sear the Chicken: Wipe the skillet clean with paper towels and heat the olive oil over medium-high heat. Sear the stuffed chicken breasts for about 1.5 minutes on each side until nicely golden brown.
- Bake the Chicken: Transfer the skillet with the seared chicken directly into the preheated oven. Bake for approximately 15 minutes, or until the internal temperature of the chicken reaches 65°C (149°F), measuring the center of the chicken meat—not the filling.
- Rest and Serve: Remove the skillet from the oven and transfer the chicken breasts to a plate. Loosely cover with foil and let rest for 5 minutes to allow juices to redistribute. Serve warm, ideally alongside creamy baked lemon herb risotto and fresh baby spinach with balsamic dressing for a complete meal.
Notes
- Do not cut the chicken pocket too shallow or too deep—aim for a 3-4 inch pocket that doesn’t pierce through to ensure the filling stays inside.
- Ensure chicken breasts are completely dry before seasoning and stuffing to achieve good browning and avoid watery filling.
- Cook mushrooms in a single layer without overcrowding the pan to get a nice golden color and full flavor.
- Allow chicken to rest after baking to keep it juicy and prevent losing flavorful juices.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze wrapped for up to 3 months.
- Reheat leftovers in the oven at 350°F (175°C) for 15-20 minutes or until heated through to maintain texture.
Keywords: mushroom stuffed chicken breast, stuffed chicken, low carb chicken recipe, easy stuffed chicken, baked chicken breast, mushroom chicken
