Creamy Spinach Mushroom Stuffed Chicken
With its rich, savory filling and crisp, golden crust, this stuffed chicken delivers flavor in every bite. Whether you're hosting guests or just want a comforting weeknight meal, it’s a one-pan wonder that brings both ease and elegance to your table.
Ingredients
- 2 boneless skinless chicken breasts (230g or 8 oz each)
- ¾ tsp salt
- ¼ tsp black pepper
- 2 tbsp unsalted butter 28g
- 200 g 7 oz mushrooms, thinly sliced
- 2 cloves garlic minced
- ½ tsp dried thyme
- 2 cups fresh baby spinach
- 85 g 3 oz mozzarella cheese, sliced or shredded
- 1 tbsp olive oil
Instructions
- Preheat oven to 390°F (200°C).
- Slice a pocket into each chicken breast, keeping one side intact.
- Season both inside and out with half the salt and pepper.
- Melt butter in an oven-safe skillet over high heat.
- Add mushrooms and cook for 3 minutes.
- Stir in garlic, thyme, and remaining seasoning.
- Add spinach and cook until just wilted. Remove from heat.
- See full steps with tips & photos → https://wimpysdiner.net/creamy-spinach-mushroom-stuffed-chicken/
Notes
Use pre-sliced mushrooms to save time.
Try provolone or fontina instead of mozzarella for a cheesier melt.
Don’t overfill the chicken—you want it to seal easily.