Mushroom-Stuffed Chicken Breast with Melted Mozzarella Recipe
This Mushroom Stuffed Chicken Breast recipe features tender chicken breasts filled with a savory mixture of sautéed mushrooms, garlic, thyme, spinach, and melted mozzarella cheese. The chicken is seared to a golden brown before being baked to juicy perfection. A perfect dish for an elegant dinner or special occasion that combines hearty flavors with healthy ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
For the chicken:
- 3/4 tsp salt
- 2 boneless, skinless chicken breasts (7 oz each)
- 1/4 tsp black pepper
For the mushroom stuffing:
- 2 tbsp unsalted butter
- 7 oz mushrooms, sliced (about 1/8 inch thick)
- 3 oz mozzarella cheese, sliced (low-moisture, part-skim preferred)
- 2 cloves garlic, freshly minced
- 1/2 tsp thyme leaves
- 2 cups fresh baby spinach (steamed and squeezed dry)
For cooking:
- 1 tbsp olive oil (or neutral oil like canola)
Instructions
- Preheat Oven and Prepare Chicken: Preheat your oven to 200°C (390°F) or 180°C fan-forced. While the oven heats, carefully cut a pocket lengthwise into each chicken breast on the side with the fold, making sure not to cut all the way through. Season the inside and outside of the chicken breasts with half of the salt and pepper.
- Prepare the Mushroom Filling: In a heavy-based, oven-proof skillet, melt the butter over high heat. Add sliced mushrooms and cook for about 3 minutes until they start to brown. Add the minced garlic, thyme, and the remaining salt and pepper, cooking for another 2 minutes until golden. Stir in the baby spinach and cook just until wilted, about 30 seconds. Remove from heat slightly to cool.
- Stuff and Seal the Chicken: Stuff each chicken breast pocket with the mushroom mixture, then top the filling with sliced mozzarella cheese. Use toothpicks to partially seal the openings to keep the filling in place during cooking.
- Sear the Chicken: Wipe the skillet clean with paper towels. Heat the olive oil over medium-high heat, then sear the stuffed chicken breasts for about 1.5 minutes per side until nicely golden brown.
- Bake the Chicken: Transfer the skillet with seared chicken into the preheated oven. Bake for about 15 minutes, or until the internal temperature of the chicken reaches 65°C (149°F) measured at the thickest part of the chicken breast, not the filling.
- Rest and Serve: Remove the chicken from the oven and transfer to a plate. Loosely cover with foil and rest for 5 minutes to allow juices to redistribute. Serve warm with sides such as creamy baked lemon herb risotto and baby spinach with balsamic dressing for a complete meal.
Notes
- Be careful not to cut through the chicken breast when making the pocket to hold the stuffing.
- Use low-moisture mozzarella cheese for better melting and texture.
- Measuring the internal temperature of the chicken breast ensures safe cooking and juicy meat.
- Resting the chicken after baking helps retain moisture and flavor.
- Toothpicks help keep the stuffing in but do not need to seal completely.
- You can substitute mushrooms with other vegetables like bell peppers or zucchini if preferred.
Keywords: stuffed chicken breast, mushroom stuffed chicken, baked chicken breast, mozzarella stuffed chicken, healthy chicken recipe, easy dinner
