Creamy Mushroom and Spinach Stuffed Chicken

Creamy Mushroom and Spinach Stuffed Chicken

This creamy mushroom and spinach stuffed chicken is an easy, cozy dinner that tastes gourmet but comes together in under 45 minutes. Juicy chicken breasts are filled with a garlicky sauté of mushrooms, spinach, and melty cheese for a weeknight win that feels special.

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Course: dinner

Cuisine: American

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: people

Calories: 370kcal

Author: Lora

Cost: 12

Equipment

skillet or oven-safe pan
sharp knife for butterflying chicken
Cutting board
spoon or tongs for stuffing chicken
toothpicks (optional) to secure filling
Meat thermometer for checking internal temperature

Ingredients

4 boneless, skinless chicken breasts (6–8 oz each)
1 tsp salt
½ tsp black pepper
¼ tsp paprika or garlic powder (optional)
2 tbsp olive oil or butter
3 cloves garlic, minced
1 cup mushrooms, chopped (white or baby bella)
2 cups fresh spinach (or 1 cup frozen, drained)
½ tsp dried thyme or Italian seasoning
½ cup shredded mozzarella cheese
2 tbsp grated Parmesan cheese

Instructions

Preheat oven to 375°F (190°C). Butterfly each chicken breast by slicing horizontally, stopping before cutting all the way through to create a pocket.
Season both sides of the chicken with salt, pepper, and paprika or garlic powder. Set aside.
In a skillet, heat olive oil or butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
Add chopped mushrooms and cook for 3–5 minutes until softened and browned. Stir in spinach and thyme; cook until wilted. Remove from heat and stir in mozzarella and Parmesan.
Let filling cool slightly. Spoon 2–3 tablespoons into each chicken breast. Use toothpicks to secure if needed.
In the same skillet, heat a little more oil. Sear stuffed chicken 3–4 minutes per side until golden brown.
Transfer skillet to oven (or place chicken in an oven-safe dish) and bake for 15–20 minutes until internal temperature reaches 165°F (74°C).
Let chicken rest 5 minutes before slicing. Serve warm with your favorite sides like mashed potatoes or roasted vegetables.

Notes

Drain spinach well to avoid soggy filling, and don’t overstuff the chicken — 2 to 3 tablespoons per breast is perfect. Let it rest a few minutes before slicing so the juices stay inside. Great served with mashed potatoes, roasted veggies, or a crisp salad.

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