Description
Delicious spinach and mushroom stuffed chicken breast recipe, perfect for a low-fat meal.
Ingredients
Scale
- 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