why make this recipe
Mushroom Stuffed Chicken Breast is a delicious and exciting way to prepare chicken. The combination of savory mushrooms, garlic, and creamy cheese makes this dish incredibly flavorful. It’s a fantastic option for a quick dinner or when you want to impress guests. Plus, it’s easy to make and can be paired with various sides to create a well-rounded meal.
how to make Mushroom Stuffed Chicken Breast
Ingredients:
- 2 x 220g / 7oz chicken breast, skinless boneless (Note 1)
- 3/4 tsp salt
- 1/4 tsp pepper
- 30g / 2 tbsp unsalted butter
- 200g / 7 oz mushrooms, sliced 3mm (1/8″) thick (~2 heaped cups)
- 2 garlic cloves, finely minced
- 1/2 tsp thyme leaves (Note 2)
- 2 cups baby spinach (Note 3)
- 80g / 3oz mozzarella, sliced (or other melting cheese)
- 1 tbsp olive oil
Directions:
- Preheat oven to 200°C/390°F (180°F fan).
- Cut pockets into each chicken breast, being sure not to cut all the way through. Cut on the side with the fold in the meat to keep the smooth side intact.
- Season the inside and outside of the chicken with half the salt and pepper.
- For the mushroom filling, melt butter in a heavy-based oven-proof skillet over high heat. Add mushrooms and cook for 3 minutes until they start to turn pretty golden. Then add garlic, thyme, the remaining salt and pepper, and cook for another 2 minutes until mushrooms are nice and golden.
- Add baby spinach to the pan and stir until wilted—about 30 seconds.
- Stuff the mushroom mixture into the pocket of each chicken and top with cheese.
- Seal with toothpicks as best you can; it doesn’t need to be fully sealed.
- Wipe the pan quickly with paper towels. Heat oil over medium-high heat and sear each side of the chicken breast for 1.5 minutes until golden.
- Transfer the skillet to the oven and bake for 15 minutes, or until the internal temperature of the chicken is 65°C/149°F (chicken flesh, not the mushroom filling).
- Remove from the oven and let it rest for 5 minutes, loosely covered with foil. Serve!
how to serve Mushroom Stuffed Chicken Breast
Serve the Mushroom Stuffed Chicken Breast hot, alongside your favorite sides like rice, a salad, or roasted vegetables. For extra flavor, drizzle a bit of balsamic glaze or lemon juice over the chicken before serving.
how to store Mushroom Stuffed Chicken Breast
To store leftover Mushroom Stuffed Chicken Breast, allow it to cool completely, then place it in an airtight container in the refrigerator. It can be kept for up to 3 days. To reheat, place it in the oven or microwave until warmed through.
tips to make Mushroom Stuffed Chicken Breast
- Always use a meat thermometer to check the chicken’s internal temperature, ensuring it is safe to eat.
- If you prefer more flavor, try adding herbs like rosemary or oregano to the mushroom filling.
- You can vary the cheese according to your taste; try goat cheese or cheddar for a different flavor profile.
variation
For a low-carb alternative, consider using zucchini or bell peppers as the stuffing instead of traditional bread or rice fillers.
FAQs
1. Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but make sure to thaw them completely before starting the recipe.
2. Can I prepare Mushroom Stuffed Chicken Breast ahead of time?
Yes, you can prepare the chicken up to the stuffing stage, then refrigerate it for a few hours before baking.
3. What can I serve with Mushroom Stuffed Chicken Breast?
This dish pairs well with mashed potatoes, garlic bread, or a fresh garden salad for a complete meal.
Mushroom Stuffed Chicken Breast
Ingredients
For the chicken
- 2 pieces 220g / 7oz chicken breast, skinless boneless Note 1
- 3/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
For the mushroom filling
- 30 g unsalted butter
- 200 g mushrooms, sliced 3mm (1/8") thick (~2 heaped cups)
- 2 cloves garlic, finely minced
- 1/2 tsp thyme leaves Note 2
- 2 cups baby spinach Note 3
- 80 g mozzarella, sliced (or other melting cheese)
Instructions
Preparation
- Preheat oven to 200°C/390°F (180°F fan).
- Cut pockets into each chicken breast, being sure not to cut all the way through. Cut on the side with the fold in the meat to keep the smooth side intact.
- Season the inside and outside of the chicken with half the salt and pepper.
Cooking the filling
- In a heavy-based oven-proof skillet over high heat, melt butter.
- Add mushrooms and cook for 3 minutes until they start to turn golden.
- Add garlic, thyme, the remaining salt and pepper, and cook for another 2 minutes until mushrooms are golden.
- Add baby spinach to the pan and stir until wilted—about 30 seconds.
Stuffing and cooking the chicken
- Stuff the mushroom mixture into the pocket of each chicken breast and top with cheese.
- Seal with toothpicks if possible; it doesn’t need to be fully sealed.
- Wipe the pan quickly with paper towels. Heat olive oil over medium-high heat and sear each side of the chicken breast for 1.5 minutes until golden.
- Transfer the skillet to the oven and bake for 15 minutes, or until the internal temperature of the chicken is 65°C/149°F.
- Remove from the oven and let it rest for 5 minutes, loosely covered with foil.
- Serve hot.