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- 4 boneless, skinless chicken breasts - 2 cups mushrooms, finely chopped (cremini or button) - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 cup spinach, chopped - 1/2 cup cream cheese, softened - 1/2 cup grated Parmesan cheese - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) Gather these ingredients before starting. The chicken breasts will be the star of the dish. Choose fresh, boneless, and skinless ones for best results. Mushrooms add a rich taste, so finely chop them for a smooth filling. I like using cremini or button mushrooms, but you can choose your favorite. The onion and garlic bring depth to the flavor. Mince the garlic well to release its strong aroma. Spinach adds color and nutrition, while cream cheese and Parmesan make the stuffing creamy and rich. Don’t forget the spices. Dried thyme and paprika add warmth and complexity. Salt and pepper are key to enhancing all flavors. Olive oil is a must for cooking and adds richness. Finally, fresh parsley not only garnishes the dish but also brightens the plate with color. Once you have everything, you’re ready to create a meal that will impress anyone! {{ingredient_image_2}} First, heat your oven to 375°F (190°C). This is key to cooking the chicken right. Next, grab a medium skillet and pour in 1 tablespoon of olive oil. Warm it over medium heat. Once the oil is hot, you are ready to start cooking. In the hot skillet, add the finely chopped onion. Cook it for about 3-4 minutes until it looks clear. Then, add in 2 cloves of minced garlic and let it cook for 1 more minute. Now, toss in 2 cups of finely chopped mushrooms. Stir and cook them until they are soft and most of the water is gone, which takes about 5-7 minutes. After that, mix in 1 cup of chopped spinach. Cook it until it wilts, about 2 minutes. Take the skillet off the heat when done. In a bowl, combine the mushroom mix with 1/2 cup softened cream cheese and 1/2 cup grated Parmesan cheese. Add 1 teaspoon of dried thyme and 1 teaspoon of paprika. Don't forget to sprinkle in some salt and pepper. Mix it all well until it’s creamy and smooth. Take 4 boneless, skinless chicken breasts. Use a small knife to make a pocket in each one. Slice the chicken horizontally, but don’t cut all the way through. Fill each pocket with the mushroom and cheese mix. If needed, use toothpicks to close the openings. Now, heat the rest of the olive oil in the skillet over medium-high heat. Season the outside of each stuffed chicken breast with salt and pepper. Sear the chicken for 3-4 minutes on each side until golden brown. This gives the chicken flavor and color. After that, place the chicken in a baking dish and bake in the oven for 20-25 minutes. You want the chicken to reach 165°F (75°C) inside. After baking, take the chicken out and let it rest for 5 minutes. This helps keep the juices inside. Finally, sprinkle some chopped parsley on top for color and serve it warm. Enjoy your meal! To cook chicken breasts well, start with even thickness. If they are uneven, they may cook at different rates. You can pound them gently with a meat mallet. This step helps them cook evenly. Always season your chicken well with salt and pepper before cooking. This adds flavor from the start. For a creamier filling, use room temperature cream cheese. Mix it well with the other ingredients. You can also add a bit of sour cream or Greek yogurt. These ingredients give a nice tang and smooth texture. The extra creaminess makes each bite rich and tasty. To boost flavors, try adding fresh herbs. Chopped basil or thyme can make a big difference. You can also add a squeeze of lemon juice for brightness. If you like spice, a pinch of red pepper flakes works well. Experimenting with flavors keeps the dish exciting. Using a meat thermometer ensures your chicken is safe to eat. Insert the thermometer into the thickest part of the breast. Look for an internal temperature of 165°F (75°C). This way, you avoid undercooked or overcooked chicken. Always let it rest for a few minutes after cooking. This keeps all the juices inside. Pro Tips Choose Fresh Ingredients: Always opt for fresh mushrooms and spinach for the stuffing; they enhance the flavor and texture of the dish. Don't Overstuff: While it's tempting to fill the chicken breasts to the brim, overstuffing can cause them to burst during cooking. A generous but reasonable amount will do. Let it Rest: Allow the stuffed chicken to rest for at least 5 minutes after baking. This helps the juices redistribute, making for a juicier bite. Experiment with Cheese: Feel free to mix different cheeses into the stuffing, such as mozzarella or feta, for a unique flavor twist. {{image_4}} You can use many kinds of mushrooms in this recipe. Cremini mushrooms add a rich flavor. Button mushrooms keep things simple and mild. Shiitake mushrooms bring a unique taste. For a more earthy flavor, try portobello mushrooms. Each type gives its twist to the dish. Cream cheese is creamy and smooth, but many other cheeses work well too. Goat cheese adds a tangy kick. Ricotta cheese provides a light and fluffy texture. For a sharper taste, use feta cheese. If you want a dairy-free option, try cashew cheese or a vegan cream cheese. Fresh herbs can make a big difference in flavor. If you don’t have thyme, try rosemary or oregano. Basil adds a sweet and sunny note. For a hint of spice, add a little dill. Mix and match herbs to find your favorite blend. You can boost the nutrition and flavor by adding other veggies. Bell peppers add crunch and sweetness. Zucchini gives a fresh taste and texture. Carrots bring a bit of sweetness, while kale adds a hearty bite. Feel free to experiment with your favorite vegetables! To store leftovers, let the chicken cool first. Place the chicken in an airtight container. Make sure to cover it well. This keeps it fresh and safe. You can store it in the fridge for up to three days. If you have more, consider freezing it for later. When you are ready to eat, reheating is simple. You can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. Bake for about 15-20 minutes until hot. If using a microwave, heat on medium power for 2-3 minutes. Check if it's hot all the way through. Freezing the mushroom stuffed chicken is a great idea. Wrap each chicken breast tightly in plastic wrap. After that, place them in a freezer bag. Make sure to remove as much air as possible. Label the bag with the date. You can freeze it for up to three months. When you are ready, thaw it in the fridge overnight before reheating. This keeps the chicken juicy and tasty. Yes, you can use frozen chicken breasts. Just remember to thaw them first. This step is key for even cooking. You can thaw the chicken overnight in the fridge or in cold water for a few hours. Once thawed, follow the recipe as usual. Mushroom stuffed chicken pairs well with many sides. Try serving it with: - Mashed potatoes - Steamed vegetables - Rice pilaf - A fresh salad These sides will balance the rich flavors of the chicken. Cooked chicken should reach 165°F (75°C). You can check this with a meat thermometer. Insert it into the thickest part of the breast to get an accurate reading. The juices should run clear, not pink. Yes, you can prepare mushroom stuffed chicken ahead of time. Stuff the chicken breasts and store them in the fridge for up to 24 hours. When ready to cook, just sear and bake them. This makes meal prep easy and saves time. In this blog post, we explored how to make delicious mushroom stuffed chicken breasts. We covered the ingredients needed, step-by-step cooking instructions, and handy tips for perfecting your dish. Remember, the right mix of flavors and textures makes all the difference. You can easily customize it with various mushrooms, herbs, or veggies. Lastly, knowing how to store and reheat leftovers will keep your dish fresh. Enjoy your cooking journey and impress your family with this tasty meal!

Savory Mushroom Stuffed Chicken Breast

Delicious chicken breasts stuffed with a savory mushroom and cheese filling.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 2 cups mushrooms, finely chopped (cremini or button)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup spinach, chopped
  • 1 2 cream cheese, softened
  • 1 2 grated Parmesan cheese
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • to taste fresh parsley, chopped (for garnish)

Instructions
 

  • Begin by preheating your oven to 375°F (190°C) to ensure it’s ready for the chicken.
  • In a medium-sized skillet, warm 1 tablespoon of olive oil over medium heat. Add the finely chopped onions and sauté until they become translucent, which should take about 3-4 minutes.
  • Next, add the minced garlic to the skillet and sauté for an additional minute, allowing the garlic to become fragrant without burning.
  • Incorporate the finely chopped mushrooms into the skillet. Cook, stirring occasionally, until the mushrooms have softened and most of their moisture has evaporated, approximately 5-7 minutes.
  • Add the chopped spinach to the skillet and continue cooking until it is wilted, which should take about 2 more minutes. Once done, remove the skillet from the heat source.
  • In a separate mixing bowl, combine the mushroom mixture with softened cream cheese, grated Parmesan cheese, dried thyme, paprika, and a sprinkle of salt and pepper. Mix thoroughly until all ingredients are well integrated.
  • With a small, sharp knife, carefully create a pocket in each chicken breast by making a horizontal cut along the side, ensuring not to slice all the way through.
  • Evenly distribute the mushroom and cheese mixture among the chicken breasts, generously stuffing each one. If necessary, secure the opening with toothpicks.
  • Return to the skillet and heat the remaining tablespoon of olive oil over medium-high heat. Season the outside of each stuffed chicken breast with a sprinkle of salt and pepper. Sear the chicken for 3-4 minutes on each side until they achieve a beautiful golden brown color.
  • Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (75°C).
  • Once cooked, remove the chicken from the oven and allow it to rest for 5 minutes; this helps retain its juices.
  • Finally, garnish with freshly chopped parsley for a pop of color and serve warm.

Notes

Allow the chicken to rest before serving for better juiciness.
Keyword chicken, mushroom, stuffed chicken