Description
This healthy mushroom-stuffed chicken breast recipe combines tender chicken breasts stuffed with a flavorful mixture of sautéed mushrooms, garlic, onions, fresh spinach, and cheeses. It offers a low-carb, gluten-free, and nutritious main course option perfect for a wholesome dinner.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil, divided
- Salt and black pepper, to taste
- Toothpicks or kitchen twine to secure
Stuffing
- 2 cups mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 teaspoon thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups fresh spinach, chopped
- 1/2 cup part-skim mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat Oven and Prepare Filling: Preheat the oven to 375°F (190°C). Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped mushrooms, minced garlic, and diced onion. Sauté until the vegetables soften and most of the liquid evaporates, about 6 minutes. Stir in thyme, paprika, salt, and black pepper. Add chopped spinach and cook until wilted, approximately 2 minutes. Remove from heat.
- Mix Cheeses into Filling: Stir the shredded mozzarella and grated Parmesan cheeses into the mushroom and spinach mixture. Allow the filling to cool slightly to prevent affecting the chicken texture during stuffing.
- Prepare Chicken Breasts: Cut a pocket into the thickest area of each chicken breast, being careful not to slice all the way through. Season the outside lightly with salt and pepper.
- Stuff the Chicken: Fill each chicken breast pocket with the mushroom and cheese mixture. Secure the openings with toothpicks or kitchen twine to keep the stuffing inside while cooking.
- Sear the Chicken: Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2 to 3 minutes on each side until they develop a golden-brown crust.
- Bake to Finish Cooking: Transfer the skillet with the seared chicken to the preheated oven. Bake for 20 to 25 minutes or until the internal temperature of the chicken reaches 165°F (74°C).
- Serve: Remove the chicken from the oven and take out the toothpicks or twine before serving. Optionally, deglaze the skillet with chicken broth or white wine after searing and drizzle the sauce over the chicken for extra flavor.
Notes
- For added flavor, deglaze the pan with a splash of chicken broth or white wine after searing and drizzle the liquid over the chicken before baking.
- Serve with roasted vegetables or a light salad to create a balanced meal.
- Make sure not to cut the chicken pocket all the way through to keep the stuffing secure.
- Use an instant-read thermometer to check doneness precisely.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 310
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 105 mg
