Mushroom Stuffed Chicken Breast – Quick and Easy
Ingredients
2 chicken breasts (220g or 7oz each, skinless and boneless)
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter (30g)
7 oz mushrooms, sliced about 1/8″ thick (approximately 2 full cups, 200g)
2 cloves garlic, finely minced
1/2 teaspoon thyme leaves
2 cups fresh baby spinach
3 oz mozzarella cheese, sliced (or any cheese that melts well, 80g)
1 tablespoon olive oil
Step 1: Preheat Oven and Prepare Chicken
2 chicken breasts (220g or 7oz each, skinless and boneless)
3/4 teaspoon salt
1/4 teaspoon black pepper
Begin by preheating your oven to 200°C/390°F (or 180°C fan-forced).
While the oven is heating, take each chicken breast and carefully cut a pocket into it.
Be sure not to cut all the way through; aim to cut on the side with the fold to keep the smooth side intact.
Season both the inside and outside of each chicken breast with half of the salt and pepper.
Step 2: Prepare the Mushroom Filling
2 tablespoons unsalted butter (30g)
7 oz mushrooms, sliced about 1/8″ thick (approximately 2 full cups, 200g)
2 cloves garlic, finely minced
1/2 teaspoon thyme leaves
2 cups fresh baby spinach
In a heavy-based, oven-proof skillet, melt some butter over high heat.
Add the mushrooms and cook for about 3 minutes until they start to achieve a golden hue.
Then, add the garlic, thyme, and the remaining salt and pepper.
Continue cooking for another 2 minutes until the mushrooms turn nice and golden.
Add the baby spinach and stir until it wilts, which should take about 30 seconds.
Step 3: Stuff and Seal the Chicken
3 oz mozzarella cheese, sliced (or any cheese that melts well, 80g)
Carefully stuff the mushroom mixture into the pocket of each chicken breast.
Top the filling with cheese.
Use toothpicks to seal the openings as best as you can.
It’s not necessary to seal them completely—mostly sealed is sufficient for cooking.
Step 4: Sear the Chicken
1 tablespoon olive oil
Give your skillet a quick wipe with paper towels to clean it.
Heat oil over medium-high heat, and sear each side of the stuffed chicken breasts for about 1 and a half minutes or until they achieve a nice golden color.
Step 5: Bake the Chicken
Transfer the skillet with the seared chicken to the preheated oven.
Allow the chicken to bake for about 15 minutes, or until the internal temperature of the chicken reaches 65°C/149°F.
Ensure you’re measuring the temperature of the chicken flesh, not the mushroom filling.
Step 6: Rest and Serve
Once fully cooked, remove the chicken from the oven and place it onto a plate.
Loosely cover it with foil and let it rest for 5 minutes.
Serve warm, ideally with a side of easy creamy Baked Lemon Herb Risotto and baby spinach with a Balsamic Dressing for an exquisite meal
