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Stuffed chicken mushrooms

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Learn how to make flavorful stuffed chicken with mushrooms, spinach, and cheese, perfect for a comforting and healthy meal. Start by preheating your oven. Cut a pocket into the chicken breasts and season them well. For the stuffing, sauté golden mushrooms with garlic, thyme, and fresh spinach. Fill the chicken with this mix and layer on slices of melty cheese. Sear them in a pan until golden brown, then finish cooking in the oven. Let them rest a few minutes before serving warm with an herb risotto or a fresh salad on the side.

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alicia in the kitchen
Updated on Tue, 17 Jun 2025 16:13:14 GMT
Chicken stuffed with mushrooms Pin it
Chicken stuffed with mushrooms | tasteofsavor.com

This stuffed chicken with mushrooms looks fancy but is crazy easy to throw together. The tasty filling totally upgrades plain chicken breast into a dish that feels straight out of a good restaurant.

This used to be my go-to meal whenever friends came over. The first time I made it for my in-laws, they honestly thought I'd ordered from a fancy catering place.

Ingredients

  • Two skinless boneless chicken breasts, about 220g each: Keeping them the same size helps everything cook evenly
  • Salt and black pepper: Basic seasonings that bring out everything else's flavor
  • 2 tablespoons unsalted butter: Adds a rich taste that makes the mushrooms pop
  • 200g sliced mushrooms: Try button mushrooms for a mild taste or wild mushrooms if you want a bolder vibe
  • 2 minced garlic cloves: Gives a little punch and rounds out the stuffing
  • Fresh thyme: This herb is awesome with both chicken and mushrooms
  • 2 cups baby spinach: Adds some color, nutrients, and keeps the filling from feeling too heavy
  • 80g sliced mozzarella: This cheese gets super melty, making everything creamy
  • 1 tablespoon olive oil: For getting a nice crispy sear on the chicken before baking

Step-by-Step Directions

Heat the oven:
Get your oven going to 200°C, or 180°C fan if you have it, while you get everything else ready. That way it's the perfect temp when you're ready to cook the chicken.
Slice open the chicken:
Take a sharp knife, cut a deep pocket in each breast from the side without cutting all the way through. Sprinkle the inside and outside all over with half your salt and pepper so the flavor goes all the way through.
Make the mushroom filling:
Use an oven-safe pan and melt the butter on high until it's foamy. Dump in the mushrooms and let them sit for about 3 minutes so they brown up instead of just steaming. Toss in the garlic, thyme, and the rest of the salt and pepper, then keep cooking for another 2 minutes until everything smells amazing and looks golden.
Spinach time:
Throw in the spinach, stir it around for just 30 seconds or so until it wilts down a lot and everything’s mixed together.
Stuff and secure the chicken:
Spoon the mushroom mix into the pocket you made in each chicken breast, packing it in. Lay the cheese slices right over the mushrooms so they melt over everything. Use toothpicks to keep the opening closed so nothing falls out while you cook.
Sear the stuffed chicken:
Wipe the pan out quickly and heat the olive oil on medium-high. Set the stuffed chicken in and let them brown for about a minute and a half each side. This gives them a great crust and extra flavor.
Bake it:
Pop the whole pan (with the browned chicken) into your hot oven. Bake about 15 minutes, then check with a thermometer—the flesh should hit at least 65°C. Measure in the actual chicken, not the filling, for the right temp.
Rest and enjoy:
Pull the chicken out and set it on a plate. Throw a bit of foil on top but don't seal it tight. Let it hang out about 5 minutes so the juices stay put and it's nice and tender.

The mushrooms really steal the show here. Mixing different kinds—white button, shiitake, oyster—gives the stuffing so much depth. My husband used to hate mushrooms until I made this and now he asks for it all the time.

Storing & Make Ahead

Stuffed chicken keeps just fine in the fridge for up to 3 days, sealed in an airtight container. To warm it up, use the oven at 150°C for about 15 minutes so it stays juicy. Don't use the microwave or it'll get kinda rubbery.

Stuffed chicken with mushrooms and spinach Pin it
Stuffed chicken with mushrooms and spinach | tasteofsavor.com

Ingredient Swaps

If you want a lighter option, swap mozzarella for soft goat cheese for a tangier taste with fewer calories. Need it dairy-free? Leave out the cheese and just bump up the mushrooms and herbs for that big flavor.

What to Serve With It

This stuffed chicken goes so well with a creamy lemon-herb risotto. It really compliments the mushroom filling. Want to keep it light? Go for a simple green salad with balsamic dressing to balance out the earthy flavors.

Pro Tips

  • Pick chicken breasts around the same size so they cook evenly and nothing overcooks
  • Let your chicken sit out for 15 minutes before cooking so it stays juicy and cooks through evenly
  • For a fancier look, slice the chicken on a diagonal before serving to show off that colorful filling inside

Frequently Asked Questions

→ What kind of cheese works best for stuffed chicken?

Go for mozzarella, gruyere, or any cheese that melts nicely and boosts the flavor.

→ How can I check if the chicken is cooked?

Use a kitchen thermometer. The chicken's internal temperature should reach 150°F for proper doneness.

→ Can I swap mushrooms for other vegetables?

Absolutely, try using zucchini, bell peppers, or even tomatoes based on your taste.

→ Is it okay to prepare this ahead of time?

Sure, you can stuff the chicken a few hours early, but it’s best to cook it right before serving for the best freshness.

→ How do I stop cheese from leaking during cooking?

Use toothpicks to secure the chicken pockets and avoid overfilling them.

Stuffed chicken mushrooms

Chicken stuffed with mushrooms, spinach, and cheese - wholesome and tasty.

Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes
By: Alicia

Category: Appetizers

Difficulty: Intermediate

Cuisine: Healthy and tasty cooking

Yield: 2 Servings

Dietary: Low-Carb, Gluten-Free

Ingredients

→ Main ingredients

01 2 boneless, skinless chicken breasts (about 220g or 7oz each)
02 1 tablespoon olive oil
03 80g sliced mozzarella (about 3oz, or any good melting cheese)
04 3/4 teaspoon salt
05 1/4 teaspoon black pepper
06 2 tablespoons unsalted butter (30g)
07 200g sliced mushrooms (roughly 7oz or 2 full cups)
08 2 cloves of garlic, minced
09 1/2 teaspoon thyme leaves
10 2 cups fresh baby spinach

Instructions

Step 01

Set your oven to 200°C (180°C if using fan setting) to preheat. While it's warming up, carefully cut a pocket into each chicken breast without slicing all the way through. Rub salt and pepper inside and outside each breast, dividing half the seasoning between them.

Step 02

Start by melting the butter in an oven-safe skillet over high heat. Toss in the mushrooms and cook for about 3 minutes until they start looking golden. Stir in garlic, thyme, and the rest of the salt and pepper. Let everything cook for 2 more minutes until the mushrooms are nicely browned. Throw in the spinach, stirring for about 30 seconds until it softens.

Step 03

Gently fill the pockets of the chicken with the mushroom-spinach mix. Lay the cheese on top of the filling. Close the openings as much as possible with toothpicks—don’t worry if they don’t close all the way.

Step 04

Quickly wipe the skillet clean with a paper towel. Heat the olive oil over medium-high and sear both sides of the stuffed chicken breasts for about 1.5 minutes each, so they get a nice golden brown color.

Step 05

Move the skillet with the browned chicken into the hot oven. Let it bake for around 15 minutes or until the thickest part of the chicken reaches 65°C. Make sure to check the temp of the meat, not the filling.

Step 06

Once the chicken is done, take it out of the oven and set it on a plate. Lightly cover it with foil and let it sit for about 5 minutes. Serve warm, maybe with creamy lemon-herb risotto and a spinach salad tossed with balsamic dressing if you're feeling fancy!

Notes

  1. Don't cut too deep into the chicken pockets, or the filling will fall out.

Tools You'll Need

  • Oven-safe skillet
  • Toothpicks
  • Cooking thermometer

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter, cheese).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 430
  • Total Fat: 25 g
  • Total Carbohydrate: 5 g
  • Protein: 45 g