Mushroom stuffed chicken breast is an easy yet elegant dish that’s perfect for any dinner occasion. With juicy, tender chicken breasts filled with garlicky mushrooms, fresh spinach, and gooey melted cheese, this dish brings an irresistible combination of flavors. Whether you’re looking to impress guests or simply want a satisfying weeknight meal, this recipe will hit the mark.

Why You’ll Love This Recipe

This mushroom stuffed chicken breast is a flavor-packed, one-pan meal that’s both simple to prepare and full of savory goodness. The combination of sautéed mushrooms, spinach, and cheese creates a rich, creamy filling that pairs perfectly with the juicy, seasoned chicken breast. Plus, the quick sear followed by a bake ensures the chicken stays tender while keeping the filling perfectly melted. It’s a low-effort, high-reward dish that will have you coming back for more. Mushroom Stuffed Chicken Breast

Ingredients

2 x 220g / 7oz chicken breasts, skinless and boneless
3/4 tsp salt
1/4 tsp pepper
30g / 2 tbsp unsalted butter
200g / 7 oz mushrooms, sliced 3mm (1/8″) thick (~2 heaped cups)
2 garlic cloves, finely minced
1/2 tsp thyme leaves
2 cups baby spinach
80g / 3oz mozzarella, sliced (or other melting cheese)
1 tbsp olive oil

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 200°C/390°F (180°C fan).
Carefully cut pockets into each chicken breast, making sure not to cut all the way through. Cut along the side with the fold to keep the smooth side intact.
Season the inside and outside of the chicken breasts with half of the salt and pepper.
For the mushroom filling: In an oven-proof skillet, melt butter over high heat. Add the sliced mushrooms and cook for about 3 minutes until they begin to turn golden.
Add the minced garlic, thyme, and the remaining salt and pepper to the skillet. Cook for another 2 minutes until the mushrooms are nicely browned.
Add the baby spinach to the skillet and stir until it wilts, about 30 seconds.
Stuff the mushroom-spinach mixture into the pockets of each chicken breast, then top with slices of mozzarella cheese. Seal the pockets with toothpicks (they don’t need to be fully sealed).
Wipe the pan with a paper towel and heat olive oil over medium-high heat. Sear each side of the chicken for 1 1/2 minutes until golden brown.
Transfer the skillet to the oven and bake for about 15 minutes, or until the internal temperature of the chicken reaches 65°C/149°F (measured in the chicken flesh, not the filling).
Remove the chicken from the oven and let it rest on a plate, loosely covered with foil, for 5 minutes before serving.

Servings and timing

Servings: 2 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Cheese variation: If you’re not a fan of mozzarella, try using other melting cheeses like cheddar, provolone, or fontina for a different flavor.
Herb variation: For added depth, you can include fresh herbs such as rosemary or oregano alongside thyme for a more aromatic filling.
Vegan version: For a vegan option, substitute the chicken with large portobello mushrooms or tofu and use plant-based cheese.
Additional vegetables: You can add other vegetables, such as onions, bell peppers, or zucchini, to the mushroom filling for added texture and flavor.

Storage/Reheating

Storage: Leftover stuffed chicken breasts can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a covered skillet over low heat to avoid drying out the chicken. Alternatively, you can microwave the chicken, but be careful to avoid overcooking.

FAQs

Can I make this recipe in advance?

Yes! You can prepare the chicken breasts and stuff them the night before, then store them in the fridge until you’re ready to cook.

Can I use frozen chicken breasts for this recipe?

It’s best to use fresh chicken breasts, but if you must use frozen, ensure they are completely thawed before starting the recipe.

Can I substitute the spinach with other greens?

Yes! Kale, arugula, or Swiss chard can be used as alternatives to spinach, offering a different flavor and texture.

How can I tell when the chicken is fully cooked?

Use a meat thermometer to check the internal temperature. The chicken is done when it reaches 65°C/149°F in the thickest part of the breast.

Can I make this dish without a skillet?

Yes! If you don’t have an oven-proof skillet, you can sear the chicken in a regular skillet and then transfer it to a baking dish for the oven step.

What can I serve with mushroom stuffed chicken breast?

This dish pairs well with roasted vegetables, mashed potatoes, a fresh salad, or rice for a complete meal.

How do I prevent the cheese from leaking out?

Ensure the pockets are tightly packed and sealed with toothpicks before searing the chicken. This will help keep the cheese inside during cooking.

Can I use other types of meat for this recipe?

While the recipe calls for chicken, you can substitute with turkey breasts if you prefer.

What if I don’t have thyme?

You can replace thyme with other herbs like basil, rosemary, or oregano for a slightly different flavor.

How long should I let the chicken rest after baking?

Let the chicken rest for about 5 minutes to allow the juices to redistribute and ensure a moist and tender result.

Conclusion

Mushroom stuffed chicken breasts are an easy yet flavorful dinner option that’s sure to impress. With juicy chicken, garlicky mushrooms, spinach, and melted cheese, this dish is a perfect balance of savory goodness. Whether you’re cooking for a special occasion or just looking for a delicious, comforting meal, this recipe will not disappoint.