Mushroom Stuffed Chicken Breast – Quick and Easy
This savory stuffed chicken breast is filled with golden mushrooms, garlic, spinach, and melty mozzarella. A quick, satisfying dinner that looks fancy but comes together in under an hour.
- Prep Time: 15–25 minutes
- Cook Time: 20–25 minutes
- Total Time: 35–50 minutes
- Yield: Serves 2
- Category: Main Course
- Method: Skillet + Oven-Baked
- Cuisine: American, Low-Carb
- Diet: Gluten Free
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts (7 oz / 220g each)
¾ teaspoon salt
¼ teaspoon black pepper
For the Mushroom Filling:
2 tablespoons unsalted butter (30g)
7 oz mushrooms (white button or cremini), sliced (approx. 2 cups / 200g)
2 cloves garlic, minced
½ teaspoon thyme leaves
2 cups baby spinach, steamed and squeezed dry
3 oz low-moisture part-skim mozzarella cheese, sliced (approx. 80g)
For Cooking:
1 tablespoon olive oil (or neutral oil)
Instructions
Step 1: Preheat Oven & Prepare Chicken
Preheat oven to 390°F (200°C), or 180°C if fan-forced.
Carefully cut a pocket into each chicken breast, making sure not to cut all the way through.
Season inside and outside of each breast with half of the salt and pepper.
Step 2: Make Mushroom Filling
In an oven-proof skillet, melt butter over high heat.
Add mushrooms and sauté for 3 minutes until starting to brown.
Add garlic, thyme, and remaining salt and pepper. Cook for 2 more minutes.
Stir in spinach and cook just until wilted (about 30 seconds). Remove from heat.
Step 3: Stuff the Chicken
Stuff each chicken breast with the mushroom mixture and top with sliced mozzarella.
Seal with toothpicks—fully sealed is not required, just enough to hold the filling.
Step 4: Sear the Chicken
Wipe skillet clean. Heat olive oil over medium-high heat.
Sear each chicken breast for 1½ minutes per side until golden.
Step 5: Bake
Transfer skillet to oven and bake for 15 minutes, or until internal temp of chicken reaches 149°F (65°C).
Measure temp in the meat, not the filling.
Step 6: Rest and Serve
Transfer chicken to a plate, cover loosely with foil, and rest 5 minutes.
Serve warm with sides like lemon risotto, roasted vegetables, or fresh salad.
Notes
Use cremini or white mushrooms for ease, but feel free to substitute with portobello or shiitake.
Spinach must be well-drained to avoid watery filling.
Cheese like fontina, provolone, or Swiss also works well in place of mozzarella.
Use an oven-safe skillet to minimize dishes.
