You ever hit that hour when dinner’s supposed to be on the table, and all you’ve got is two chicken breasts and a sigh? That was me last Thursday. I’d just finished a muddy trail run with my youngest and the dog, and I needed something fast, cozy, and elevated enough to quiet the post-practice grumbles.
I opened the fridge—mushrooms, spinach, cheese—and smiled. Mushroom Stuffed Chicken Breast, it was.
This dish is the little black dress of dinners. Elegant, but effortless. It turns humble chicken into a cheesy, garlicky masterpiece with just a skillet and 30 minutes.
What Is Mushroom Stuffed Chicken Breast?
Mushroom Stuffed Chicken Breast is a quick-fix, flavor-packed dinner made by filling chicken with garlicky sautéed mushrooms, wilted spinach, and gooey mozzarella. It’s then seared to golden perfection and baked until juicy and tender.
You don’t need a sauce. You don’t need sides—though a simple salad or lemony rice does wonders. You just need your appetite and a fork.
Why You’ll Love This Quick Chicken Dinner
- Simple Ingredients, Big Flavor: Just mushrooms, garlic, spinach, cheese, and chicken.
- Ready in Under 40 Minutes
- Oven + Skillet Combo: Golden outside, juicy inside.
- Works for Weeknights or Guests
- Low Carb Friendly
Ingredients You’ll Need
- 2 large boneless skinless chicken breasts (about 7 oz each)
- ¾ tsp salt, divided
- ¼ tsp black pepper
- 2 tbsp unsalted butter
- 7 oz mushrooms, thinly sliced
- 2 garlic cloves, minced
- ½ tsp fresh or dried thyme
- 2 cups baby spinach
- 3 oz mozzarella, sliced
- 1 tbsp olive oil
- Toothpicks (to seal the pockets)
How to Make Mushroom Stuffed Chicken Breast
Step 1: Prep and Cut the Chicken
Slice a deep pocket into each chicken breast along the thick side. Don’t cut all the way through. Season inside and out with salt and pepper.
Step 2: Sauté the Mushroom Stuffing
In an oven-safe skillet, melt butter over high heat. Sauté mushrooms for 3 minutes until golden. Add garlic, thyme, remaining salt, and pepper. Cook another 2 minutes. Add spinach and stir until wilted.
Step 3: Stuff the Chicken
Stuff each chicken pocket with the sautéed mushroom-spinach mix. Add slices of mozzarella on top. Use toothpicks to hold the opening closed—don’t worry if a little cheese peeks out.
Step 4: Sear
Wipe the pan clean and add olive oil. Sear chicken on each side for 1½ minutes until golden.
Step 5: Bake
Transfer skillet to a preheated oven at 200°C (390°F). Bake for 15 minutes, or until the thickest part of the chicken reads 65°C (149°F).
Step 6: Rest and Serve
Let the chicken rest for 5 minutes. Serve with baby spinach, a balsamic drizzle, or lemony rice if you’re feeling extra.
Top Tips for Perfect Mushroom Stuffed Chicken
- Stuff generously. Sad stuffing is the enemy of joy.
- Use mozzarella for meltability. Cheddar is tasty but tends to leak.
- Sear, then bake. This gives you crispy edges and juicy centers.
- Try other greens. Silverbeet, kale, or even cabbage work here.
- Rest that bird. Five minutes of resting = juicy chicken every time.
Storing and Reheating Tips
To Store:
Cool completely and refrigerate in an airtight container for 3–4 days.
To Reheat:
Bake in a covered dish at 325°F for 10–15 minutes, or microwave in 30-second intervals with a splash of water.
Freezing:
Wrap tightly in foil, then freeze. Thaw overnight before reheating in oven.
Tools You’ll Need
- Sharp knife
- Oven-safe skillet
- Tongs or spatula
- Toothpicks
- Digital thermometer (optional but helpful)
FAQs
What can I stuff a chicken breast with easily?
Aside from mushrooms and cheese, try sun-dried tomatoes, spinach, ricotta, caramelized onions, or even leftover mashed potatoes.
How do I make chicken breast quick and easy?
Cut into thinner cutlets or butterfly, season well, and cook over medium-high heat in a skillet for 4–5 minutes per side. Or stuff and bake as shown here!
How do I make mushroom stuffing for chicken?
Sauté mushrooms in butter, add garlic, herbs, and spinach until wilted. Cool slightly, then stuff into the chicken.
How long should I cook stuffed chicken breast for?
After searing, bake at 390°F for about 15 minutes, until the internal temp reaches 149°F. Let rest before slicing.
Conclusion
Mushroom Stuffed Chicken Breast is one of those recipes you’ll find yourself making again and again. It’s fast, fancy-ish, and incredibly forgiving. Whether you’re feeding family or impressing friends, this one always delivers.
Sometimes, a meal like this is all you need to turn a regular Tuesday into something to remember. And that’s the kind of magic I live to share.
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Mushroom Stuffed Chicken Breast
- Total Time: 35 minutes
- Yield: 2 servings 1x
Description
Mushroom Stuffed Chicken Breast is a fast and flavorful dinner with garlic butter mushrooms, wilted spinach, and melty mozzarella packed into juicy chicken. Sear and bake for the perfect 30-minute meal.
Ingredients
- 2 boneless skinless chicken breasts (7 oz each)
- ¾ tsp salt, divided
- ¼ tsp black pepper
- 2 tbsp unsalted butter
- 7 oz mushrooms, sliced
- 2 garlic cloves, minced
- ½ tsp fresh or dried thyme
- 2 cups baby spinach
- 3 oz mozzarella cheese, sliced
- 1 tbsp olive oil
- Toothpicks for sealing
Instructions
- Preheat oven to 390°F (200°C).
- Cut a pocket in each chicken breast and season inside and out with salt and pepper.
- Melt butter in an oven-safe skillet. Add mushrooms and cook 3 minutes until golden.
- Add garlic, thyme, and remaining salt and pepper. Cook another 2 minutes. Add spinach and stir until wilted.
- Stuff chicken with mushroom mixture and mozzarella. Seal with toothpicks.
- Wipe pan, add olive oil, and sear chicken 1½ minutes per side until golden.
- Transfer skillet to oven and bake 15 minutes, or until internal temperature reaches 149°F.
- Rest chicken 5 minutes before serving. Remove toothpicks and enjoy.
Notes
Use mozzarella for best melt and minimal leakage. Substitute spinach with silverbeet, kale, or cabbage if preferred. Serve with salad or lemony rice for a full meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baked, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 575
- Sugar: 3g
- Sodium: 1409mg
- Fat: 34g
- Saturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 60g
- Cholesterol: 205mg
Keywords: Mushroom Stuffed Chicken Breast, stuffed chicken recipe, quick dinner
