If you’re on the hunt for a tasty and healthy dish, these stuffed chicken breasts filled with mushroom and spinach could be just what you need! This recipe is not only straightforward to whip up but also delivers a comforting meal that feels special.
This recipe improves upon stuffed chicken issues like dryness and blandness, ensuring flavorful combinations and satisfying textures are achieved effortlessly.
I remember the first time I tried to prepare stuffed chicken. My filling turned out too watery, leaving me feeling frustrated. This recipe solves that issue and gives you juicy, flavorful chicken every time! It’s a relief to create something delicious without all the fuss, even on a busy weeknight.
You’ll appreciate how quickly this comes together, with just 15 minutes of prep and a bake time of about 30 to 35 minutes. It’ll leave your kitchen smelling amazing, making it an excellent choice for surprise guests or a family dinner.
If you want a delightful side to go with it, you’ll want to try my broccolini frittata.
Table of contents
Why You Will Love This Recipe
- Rich Flavor Profile , The stuffing of mushrooms, spinach, and feta makes these chicken breasts a delicious choice for anyone craving something hearty and satisfying. Each bite bursts with savory notes that pair beautifully with the chicken.
- Moist and Tender Chicken , By stuffing the chicken breasts, they retain moisture during cooking, resulting in juicy, tender meat that’ll have you reaching for seconds. You won’t have to worry about dry chicken with this method.
- Quick Cooking Time , Ready in about 45 minutes, this recipe is perfect for an easy weeknight dinner. You can have a flavorful and filling meal on the table without spending hours in the kitchen.
- Make-Ahead Potential , Prepping the stuffed chicken breasts ahead of time allows you to pop them in the oven when you’re ready to eat. This makes it a great option for busy evenings or meal prepping sessions.
Stuffed Chicken Breasts with Mushroom and Spinach
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
Delicious spinach and mushroom stuffed chicken breast recipe, perfect for a low-fat meal.
Ingredients
- 1 tablespoon (15 ml) avocado oil
- 4 large boneless skinless chicken breasts
- 1 teaspoon (6 g) sea salt
- 1/2 teaspoon (1 g) paprika
- 1/2 teaspoon (1 g) garlic powder
- 1/4 teaspoon (0.5 g) black pepper, freshly ground if possible
- 1 medium onion, finely chopped
- 16 ounces (454 g) mushrooms, chopped (baby bella or cremini preferred)
- 3 cloves garlic, minced
- 5 ounces (142 g) baby spinach, fresh
- 6 ounces (170 g) feta cheese
- 1/4 teaspoon (1.5 g) sea salt, or to taste
Instructions
- Step 1: Add 1 tablespoon avocado oil to a large non-stick skillet and heat over medium-high heat. Add finely chopped onion and stir frequently. Sauté until the onion is fragrant and soft, about 3 to 5 minutes, until translucent.
- Step 2: Add chopped mushrooms to the skillet and stir well. Cover the skillet with a lid and cook for about 5 minutes, allowing mushrooms to leach liquid and soften. Remove lid, stir in minced garlic and baby spinach. Cook, stirring constantly until the spinach wilts. Stir in feta cheese until mixture is combined.
- Step 3: Preheat oven to 375°F (190°C). Place chicken breasts on a cutting board. Using a sharp knife, carefully cut a pocket into each breast by slicing horizontally, ensuring not to cut all the way through. If needed, slice pockets at a 45-degree angle to make filling easier.
- Step 4: Transfer chicken breasts to a lightly oiled or sprayed casserole dish. Spoon the spinach and mushroom filling generously into each breast pocket. Secure openings with toothpicks or kitchen twine to keep stuffing inside if desired.
- Step 5: Drizzle each stuffed chicken breast with avocado oil. Sprinkle evenly with sea salt (1 teaspoon divided plus 1/4 teaspoon to taste), paprika, garlic powder, and black pepper. This step adds flavor and retains moisture during baking.
- Step 6: Bake in preheated oven for 30 to 35 minutes until chicken is fully cooked through with no pink remaining, and an internal temperature of 165°F (74°C) is reached. If chicken starts browning too quickly, cover loosely with foil about halfway through cooking (around 20 minutes).
Notes
- Room Temperature: Store stuffed chicken breasts in an airtight container at room temperature, away from direct sunlight or heat, for up to 2 days.
- Refrigeration: Refrigerate in an airtight container at 34-40°F (1-4°C) for up to 4 days. Reheat thoroughly before serving.
- Freezing: Wrap tightly in foil or place in a freezer-safe container at 0°F (-18°C) for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Use a sharp knife to create a smooth, even pocket in the chicken breasts for even cooking and easier filling.
- If the filling is too dry, stir in 1 tablespoon chicken broth or oil 5 minutes before removing from heat to add moisture.
- To prevent chicken from over-browning, cover with foil midway through baking.
- Check internal temperature after 30 minutes to ensure chicken reaches 165°F (74°C). Return to oven if undercooked.
- When reheating leftovers, place chicken in a microwave-safe dish, add 1 tablespoon of broth for moisture, and heat in 30-second intervals until warmed through.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Chicken breasts: Look for boneless, skinless chicken breasts; they cook evenly and are easy to stuff. Freshness matters here, so pick ones without any discoloration.
- Mushrooms: Use baby bella or cremini mushrooms for a rich, earthy flavor. Make sure they’re firm and free of dark spots. Avoid pre-sliced mushrooms for better freshness.
- Spinach: Fresh spinach works best; it wilts down nicely and has a vibrant color. Look for bright green leaves, and avoid any yellowing or slimy ones.
- Garlic: Fresh cloves add a strong, aromatic bite. Choose firm, plump bulbs without any green shoots. Finely chop instead of crushing to keep the flavor smooth.
- Cream cheese: Opt for a full-fat variety for the creamiest texture. It helps bind the mixture and adds richness. If you’re looking for a lighter option, try Neufchâtel cheese.
- Parmesan cheese: Grate fresh Parmesan for a stronger flavor and better melt. Aged cheese offers depth that complements the stuffing beautifully. Avoid the pre-grated stuff if you can!
- Panko breadcrumbs: These light, crispy breadcrumbs give a nice crunch to the dish. Choose unseasoned ones to control the spices in your stuffing.
- Chicken breasts: Look for boneless, skinless chicken breasts; they cook evenly and are easy to stuff. Freshness matters here, so pick ones without any discoloration.
- Mushrooms: Use baby bella or cremini mushrooms for a rich, earthy flavor. Make sure they’re firm and free of dark spots. Avoid pre-sliced mushrooms for better freshness.
- Spinach: Fresh spinach works best; it wilts down nicely and has a vibrant color. Look for bright green leaves, and avoid any yellowing or slimy ones.
- Garlic: Fresh cloves add a strong, aromatic bite. Choose firm, plump bulbs without any green shoots. Finely chop instead of crushing to keep the flavor smooth.
- Cream cheese: Opt for a full-fat variety for the creamiest texture. It helps bind the mixture and adds richness. If you’re looking for a lighter option, try Neufchâtel cheese.
- Parmesan cheese: Grate fresh Parmesan for a stronger flavor and better melt. Aged cheese offers depth that complements the stuffing beautifully. Avoid the pre-grated stuff if you can!
- Panko breadcrumbs: These light, crispy breadcrumbs give a nice crunch to the dish. Choose unseasoned ones to control the spices in your stuffing.
Recipe Tips
- If chicken breasts are difficult to stuff, slice pockets at a 45-degree angle for easier filling. Take care not to cut all the way through the breast.
- When the filling is too dry, add a tablespoon of chicken broth or oil as needed, 5 minutes before removing from heat to increase moisture in the mixture.
- If chicken is browning too quickly while baking, cover with foil halfway through cooking, around 20 minutes in, to prevent burning.
- For undercooked chicken, check its internal temperature after 30 minutes. The safe temperature should read 165°F; return to the oven if needed.
- When reheating leftovers, use a microwave-safe dish, adding a tablespoon of broth to keep moisture, and heat in 30-second intervals until warmed through.
Serving Suggestions
Serve stuffed chicken breasts with a side of steamed asparagus or garlic roasted broccoli. A light mixed green salad with a vinaigrette also complements these chicken breasts nicely.
Use stuffed chicken breasts to create a flavorful chicken salad or shredded chicken wrap. Add to quinoa bowls or pasta dishes for a hearty meal.
Top with a simple tomato sauce or homemade pesto for added flavor. A drizzle of balsamic glaze brings an extra layer of richness to the dish.
Recipe variations
- You can use boneless skinless chicken thighs instead of breasts for a juicier option while keeping the same stuffing mixture of mushrooms, spinach, and feta cheese.
- Add 1 teaspoon of smoked paprika and 1 teaspoon of garlic powder to the seasoning mix to vary the flavor profile of the stuffed chicken breasts.
- Either fresh mushrooms or canned mushrooms can be used in the stuffing; just drain canned mushrooms well before sautéing with onions and garlic.
- If making for more people, double the chicken breasts to 8 and increase mushrooms and spinach proportionally; bake in batches ensuring oven temperature stays at 375 degrees F for even cooking.
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How to Store?
To keep your stuffed chicken breasts fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature for up to 2 days. Keep away from direct sunlight and heat.
Refrigeration: Place in an airtight container and refrigerate at 34-40°F for up to 4 days. Reheat thoroughly before serving.
Freezing: Wrap in foil or place in a freezer container at 0°F for up to 3 months. Thaw in the refrigerator overnight before reheating.
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