Description
Healthy Mushroom-Stuffed Chicken Breast is a delicious, protein-packed dish featuring juicy chicken breasts filled with a savory mixture of sautéed mushrooms, garlic, spinach, and a blend of Parmesan and mozzarella cheeses. This low-carb, gluten-free recipe is easy to prepare and perfect for a nutritious weeknight dinner or an elegant meal for guests.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Toothpicks or kitchen twine for securing
Stuffing
- 2 cups mushrooms, finely chopped (baby bella or cremini recommended)
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup part-skim mozzarella, shredded
- 1/2 teaspoon dried thyme
- 1 tablespoon Dijon mustard (optional)
Instructions
- Preheat and prepare skillet: Preheat your oven to 375°F (190°C). Heat olive oil in a skillet over medium heat until shimmering.
- Sauté mushrooms: Add finely chopped mushrooms to the skillet and cook for 5–7 minutes until softened and most of the moisture has evaporated.
- Add garlic and spinach: Stir in minced garlic and cook for 1 minute until fragrant, then add chopped spinach and cook until wilted. Remove skillet from heat.
- Make stuffing mixture: To the mushroom and spinach mixture, add Parmesan cheese, shredded mozzarella, dried thyme, salt, black pepper, and Dijon mustard if using. Stir well and let cool slightly.
- Prepare chicken pockets: Using a sharp knife, carefully cut a horizontal slit into the side of each chicken breast to create a pocket, ensuring not to cut through to the other side.
- Stuff chicken breasts: Spoon the cooled mushroom mixture evenly into each chicken pocket. Secure each breast with toothpicks or kitchen twine to keep the stuffing inside.
- Season and sear chicken: Sprinkle the outside of the stuffed chicken breasts with a little additional salt and pepper. Heat a clean skillet over medium-high heat and sear the chicken breasts for 2–3 minutes per side until they develop a golden-brown crust.
- Bake to finish cooking: Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
- Rest and serve: Remove chicken from the oven and let rest for a few minutes before slicing or serving to allow juices to redistribute.
Notes
- Use baby bella or cremini mushrooms for a deeper, earthier flavor.
- You can prepare the mushroom stuffing in advance to save time on busy nights.
- Serve with roasted vegetables or a light salad for a balanced meal.
