Description

This Goat Cheese & Spinach Stuffed Chicken Breast with Caramelized Onions and Mushrooms is a flavorful and elegant dish perfect for a weeknight dinner or special occasion. Tender chicken breasts are carefully slit and stuffed with a creamy mixture of sautéed spinach and tangy goat cheese, then baked to juicy perfection. The dish is complemented by sweet caramelized onions and earthy mushrooms cooked with fresh thyme and optional balsamic vinegar for a rich, savory finish.

Ingredients

Scale

Chicken and Filling

4 chicken breasts (about 4-6 ounces each)
2 tablespoons olive oil, divided
4 cups organic spinach
½ teaspoon garlic powder
2 ounces goat cheese
Freshly ground salt and pepper, to taste

Vegetables and Flavorings

1 white onion, sliced
8 ounces sliced baby bella mushrooms
1 teaspoon fresh thyme
Optional: 1 tablespoon balsamic vinegar

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Instructions

Preheat the oven: Set your oven to 375°F (190°C). Prepare the chicken breasts by making 6 shallow slits in the top of each breast, being careful not to cut all the way through the meat.
Season and prepare chicken: Drizzle each chicken breast with ½ tablespoon olive oil and season generously with salt and freshly ground black pepper. Set aside while preparing the filling.
Cook spinach: Heat a large ovenproof skillet over medium-high heat and add ½ tablespoon olive oil. Add the spinach and sprinkle with garlic powder, cooking and stirring occasionally until the spinach is wilted. Transfer the cooked spinach to a medium bowl.
Mix filling: Stir the goat cheese into the warm spinach until well combined to create the stuffing mixture.
Stuff chicken: Carefully fill each slit on the chicken breasts with the spinach and goat cheese mixture, ensuring even distribution without overstuffing.
Caramelize onions and mushrooms: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced onions, mushrooms, fresh thyme, balsamic vinegar (if using), and season with salt and pepper. Cook over medium heat, stirring occasionally, until the onions are caramelized and the mushrooms are golden brown, about 10-15 minutes.
Cook chicken: Push the onion and mushroom mixture to the edges of the skillet to create space in the center. Place the stuffed chicken breasts into the skillet, leaving space between each piece. Transfer the skillet to the preheated oven.
Bake: Bake for 20-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C). Once done, remove from the oven and let the chicken rest for a few minutes before serving to retain juices and flavor.

Notes

Be careful not to cut all the way through the chicken breasts when making slits to keep the filling secure.
If you don’t have an ovenproof skillet, transfer the caramelized onions and mushrooms to a baking dish before adding the chicken and baking.
Optional balsamic vinegar adds a nice depth of sweetness but can be omitted if preferred.
You can substitute baby bella mushrooms with cremini or button mushrooms depending on availability.
Letting the chicken rest after baking helps keep it juicy and tender.