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mushroom stuffed chicken breast recipe
Ash Tyrrell

Mushroom Stuffed Chicken Breast Recipe

I just have to say, this mushroom-stuffed chicken breast has become one of my all-time favorites. The first time I made it, I was amazed at how simple ingredients turned into something so elegant and flavorful.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 medium chicken breasts – Thick breasts are best because they’re easier to stuff without tearing.
  • 2 tablespoons olive oil – Perfect for searing the chicken and adding a little richness.
  • 2 tablespoons butter – Adds a silky texture and enhances the mushroom flavor.
  • 2 garlic cloves minced – Fresh garlic really brings out the savory notes.
  • 1 ½ cups mushrooms sliced – Cremini or button mushrooms are great, but avoid canned mushrooms as they get soggy.
  • 1 teaspoon fresh thyme – Fresh herbs give a brighter taste than dried ones here.
  • 2 cups baby spinach – Don’t use frozen spinach; it releases too much water.
  • 6 slices mozzarella cheese – Freshly sliced cheese melts better than pre-shredded.

Method
 

  1. Melt the butter in a skillet over medium heat, then add the mushrooms. Let them cook until they’re golden brown and soft, about 5 minutes. Stir in garlic and thyme just at the end so the flavors stay fresh and fragrant. Remove from heat and set aside.
  2. In the same skillet, toss in the spinach. It only takes about 30 seconds to wilt down nicely. Mix the spinach with the cooked mushrooms and let the filling cool slightly so it’s easier to handle.
  3. Take each chicken breast and carefully cut a pocket inside with a sharp knife. Make sure not to slice all the way through. Sprinkle salt and pepper inside and out to season the chicken before stuffing.
  4. Spoon the mushroom-spinach mixture into the pockets, then slide in the mozzarella slices. Tuck everything inside and secure the opening with toothpicks to keep the filling from escaping.
  5. Heat olive oil in the skillet and sear each stuffed chicken breast for about 1–2 minutes on each side until beautifully golden. This step keeps the chicken juicy and adds flavor.
  6. Transfer the chicken to an oven preheated to 390°F (200°C). Bake for around 15 minutes, or until the chicken reaches 165°F internally. Let it rest for 5 minutes before serving so the juices stay locked in.

Notes

  • I always take my time with the sear—it makes such a difference in flavor.
  • Cutting a neat pocket is important, so I use a sharp knife and go slow.
  • Letting the filling cool a little before stuffing keeps everything easier to manage.
  • If I want extra creaminess, I sometimes add a spoonful of cream cheese to the filling.