Spinach Mushroom Stuffed Chicken Breast Recipe

If you’re craving something truly special for dinner but want to keep it simple and wholesome, this Spinach Mushroom Stuffed Chicken Breast will have you swooning! Juicy chicken, a medley of garlicky mushrooms and vibrant spinach, all tucked beneath a bubbly layer of melty mozzarella—it’s a weeknight treat that tastes like a restaurant favorite.

this Recipe

Ingredients You’ll Need

Just a handful of honest, everyday ingredients come together to make this Spinach Mushroom Stuffed Chicken Breast sing! Each one adds its own touch—tender chicken, earthy mushrooms, punchy garlic, and of course, a generous hit of gooey mozzarella. Here’s what makes each piece so special:

• Olive Oil: A good quality extra-virgin olive oil helps sear the mushrooms and chicken, and adds subtle flavor.
• Butter: A little butter gives richness and helps brown both the mushrooms and the outside of your chicken. Flavor heaven!
• Garlic Cloves (minced): Minced garlic provides an aromatic punch that infuses every bite with savory depth.
• Button Mushrooms (thickly sliced): Earthy, juicy mushrooms create the perfect hearty base for the stuffing—go thick so they stay meaty.
• Italian Seasoning Blend: The classic blend accentuates the mushrooms with herbal notes and brings everything together.
• Chicken Breasts (skinless, boneless): Choose plump, evenly sized breasts for easiest stuffing and juiciest results.
• Spinach Leaves (roughly chopped): Spinach adds color, nutrition, and a pop of green freshness inside every cut.
• Mozzarella (grated): Don’t skimp—the mozzarella melts into the most delicious, cheesy filling!
• Salt and Pepper: The MVPs for seasoning—layers of flavor are built on these.

Variations

The beauty of Spinach Mushroom Stuffed Chicken Breast is how easy it is to experiment and tweak! Whether you’re catering to dietary needs or just working with what’s in your fridge, you can make it your own with a few clever swaps.

• Add Sun-Dried Tomatoes: For a tangy, Mediterranean twist, layer in a few chopped sun-dried tomatoes with the spinach and mushrooms.
• Use Different Cheeses: Swap mozzarella for provolone, feta, or gouda to change up the flavor profile—each brings its own personality!
• Make It Low-Carb or Keto: Simply skip the cheese if you like and double up on the veggies for a lighter version, or add more fat with cream cheese in the stuffing.
• Try Different Greens: Baby kale or arugula work fabulously in place of spinach for an earthier or peppery bite.

How to Make Spinach Mushroom Stuffed Chicken Breast

Step 1: Sauté the Mushrooms

Start by heating a tablespoon of olive oil in a sturdy cast iron pan. Toss in your garlic and thick slices of button mushrooms—don’t crowd the pan! Sprinkle with Italian seasoning and a generous pinch of salt. Let them sizzle over high heat for 2-3 minutes until the mushrooms turn golden brown and their edges get crispy and caramelized. Scoop them out into a bowl and set aside to cool—these beauties will be the heart of your stuffing.

Step 2: Butterfly and Season the Chicken

Now, take your chicken breasts and butterfly them—meaning, slice each breast horizontally down the middle, but don’t cut all the way through. You want it to open like a book, with one long side still attached. Lightly season both sides with salt and pepper for flavor in every bite. Don’t be shy with the seasoning!

Step 3: Stuff and Secure the Chicken Breasts

Lay your butterflied chicken open, and on one side, layer a scoop of sautéed mushrooms, a good handful of chopped spinach, and a generous sprinkle of mozzarella cheese. Carefully fold the other side of the chicken over the filling, pressing down gently. Secure the edges with a toothpick or two—this helps keep all that delicious goodness inside as it cooks.

Step 4: Cook to Golden Deliciousness

Heat the remaining olive oil and butter in your skillet. Working in batches if needed, add the stuffed chicken breasts and let them sear on high heat for one minute until they get a hint of color. Then, lower the heat to medium and continue cooking each side for 6-7 minutes (timing depends on thickness). Don’t forget to baste with those buttery pan juices—this keeps everything juicy and flavorful!

Step 5: Rest and Serve

Once the Spinach Mushroom Stuffed Chicken Breasts are cooked through and gloriously golden, transfer them to a plate. Let them rest for 2-3 minutes—this step is key for juiciness! Then, slice, plate, and get ready to wow your diners.

How to Serve Spinach Mushroom Stuffed Chicken Breast

Garnishes

Dazzle your Spinach Mushroom Stuffed Chicken Breast with a final sprinkle of chopped fresh parsley or basil before serving. A little zest of lemon over the top is a wonderful way to brighten the flavors and make every bite pop. If you love a bit of extra flair, add a delicate drizzle of pan juices right before serving—it looks beautiful and tastes even better.

Side Dishes

This savory stuffed chicken pairs beautifully with mashed potatoes or buttery orzo for comfort, or try it next to a crisp green salad and roasted vegetables for a lighter approach. Garlicky green beans, lemony couscous, or simple steamed rice can turn your Spinach Mushroom Stuffed Chicken Breast into a centerpiece meal.

Creative Ways to Present

For a showstopping presentation, slice the chicken diagonally and fan out the pieces on each plate to show off the vibrant green spinach and golden mushrooms inside. If you’re hosting, serve each breast whole on a bed of wilted greens or atop a swirl of creamy mashed potatoes, with pan juices spooned artfully around. Don’t be afraid to get creative—these stuffed chicken breasts are stunning however you serve them!

Make Ahead and Storage

Storing Leftovers

Leftover Spinach Mushroom Stuffed Chicken Breast stores wonderfully for up to 3 days when kept in an airtight container in the fridge. Just make sure to remove any toothpicks before storing, and keep them on the top shelf for best results.

Freezing

You can freeze this recipe either cooked or raw (already stuffed but uncooked). Wrap individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Let thaw overnight in the fridge before cooking or reheating for the best texture.

Reheating

To reheat, place the chicken breast in a covered dish and warm in the oven at 325°F (160°C) until heated through, about 15 minutes. For a quick fix, the microwave works too, but reheat in short bursts to avoid drying out the chicken and be sure to add a splash of broth or pan juices for extra moisture.

FAQs

Final Thoughts

I can’t wait for you to try this Spinach Mushroom Stuffed Chicken Breast and taste how easy gourmet can really be. It’s a dish that will earn you rave reviews again and again—so gather your ingredients, get that skillet hot, and treat yourself to something truly delicious tonight!

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