Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Mushroom-Stuffed Chicken Breast Recipe
These juicy chicken breasts are filled with garlicky mushrooms, spinach and a blanket of oozing melted cheese. Easy to make with only a few components, that is rework chicken breast from ho-hum into “ohhh yum!”
After this one, strive Solar Dried Tomato Stuffed Chicken!
Mushroom-Stuffed Chicken Breast is a type of recipes the place you’re taking only a few components and deploy them in a means that makes chicken breast a lot extra attention-grabbing than it often is! Chicken breast, spinach, mushrooms, garlic and cheese are the one base components right here. Fluctuate the kind of cheese and swap the spinach for different leafy veg to spin this dish to fit your tastes or what you will have available!
To make it, it’s so simple as frying off the mushrooms and spinach, stuffing the chicken, giving it a fast sear after which baking to complete it off. The reward is THIS for dinner tonight ↓↓↓!
Appears to be like an entire lot extra attention-grabbing than the same old boring chicken breast recipes, proper??!!
Right here’s what it is advisable make this recipe. Not that a lot, like I stated!!
All these components are fairly simple, so I don’t assume I have to run by them like I often do. Only a few factors:
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Chicken – It must be breast to be massive sufficient to chop deep pockets. Boneless thigh gained’t work;
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Child spinach – Chopped or sliced peculiar spinach, silverbeet (Swiss chard), kale or cabbage will work wonderful too;
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Cheese – Something that melts will work nice. Mozzarella is good as a result of it melts effectively however isn’t as runny as, say, cheddar or tasty cheese. That is value making an allowance for since we don’t totally seal the chicken like with Chicken Kiev because it’s a fast recipe, so some cheese is more likely to escape!;
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Thyme – Recent thyme and mushroom are such a traditional mixture, I can’t assist however use it typically! Dried thyme can be utilized in its place, else dried oregano, marjoram or rosemary. Recent variations of any of the aforementioned may even be excellent, as would parsley or tarragon. Most herbs, actually!
One tip: stuff generously. Like paltry pie fillings and dinky dumplings, nothing is sadder on this life than stingy stuffing!
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Sauté mushroom and spinach – The important thing right here is to get nice color on the mushrooms. Color means flavour, and we by no means say no to flavour.
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Minimize pocket slits – Minimize a pocket within the chicken breast, per the diagram under, being positive to not minimize during. Minimize the aspect the place the meat has a fold, not the graceful aspect.
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Season the chicken, together with contained in the pocket, with salt and pepper;
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Stuff generously with the mushroom and spinach, then stuff in cheese slices;
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Seal with 2 or 3 toothpicks. Will probably be stuffed an excessive amount of to seal utterly, and that’s OK (in actual fact it’s good!) The aim right here is simply to maintain it closed sufficient so the filling stays principally in place. Simply insert the toothpicks on the diagonal, that’s sufficient to carry it in place.
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Sealed and prepared! This picture exhibits what it seems like as soon as sealed. Able to cook dinner!
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Brown the breast in an oven-proof skillet (so we will take it straight from the range to the oven);
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Bake and relaxation – Bake for quarter-hour or till the interior temperature of the chicken is 65°C / 149°F. Then take away the chicken to a plate and relaxation for five minutes earlier than serving. Resting is a vital step after cooking any protein to permit the juices within the meat to redistribute. In the event you don’t relaxation, the meat juices run out onto the plate whenever you minimize into it.
The great factor about this chicken breast recipe is that there’s already a good quantity of greens in it, making it nearly a meal-in-one. Whereas our mums would beam approvingly in the event that they knew we’d made the hassle make an additional vegetable aspect dish, the reality is I wouldn’t go too far out of my means for it! For the picture above all I did was take the leftover child spinach and drizzled it with some Balsamic Dressing. Completely easy and lazy, however hey it does the trick!
In the event you really feel like making your mum proud although, have a browse of Vegetable and Aspect Salads. It’s organised by vegetable to make it simple to make use of one thing you’ve bought!
Additionally pictured on the aspect is Lemon Herb Risotto. Earlier than you begin furrowing your forehead on the considered the hassle wanted to make a risotto, know that this can be a easy no-stir, baked risotto! You learn that proper. Not solely that, the outcomes are staggeringly near – no, I’d even say nearly indistinguishable from – conventional risotto. Creamy, luscious and completely al dente, all with out standing on the range stirring for thirty minutes.
Strive it. I feel you’ll be stunned! – Johnsat x
Ingredients
- 2 x 220g / 7oz chicken breast , skinless boneless (Note 1)
- 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 (Note 2)
- 2 cups baby spinach (Note 3)
- 80 g / 3oz mozzarella , sliced (or other melting cheese)
- 1 tbsp olive oil
Instructions
- Preheat oven to 200°C/390°F (180°F fan).
- Cut pockets into each chicken breast, being sure not to cut all the way through (see photos in post). Cut on the side with the fold in the meat, to keep the smooth side intact.
- Season the inside and outside of the chicken with half the salt and pepper.
- Mushroom filling: Melt butter in a heavy based oven proof skillet over high heat. Add mushrooms and cook for 3 minutes until they start to turn pretty golden. Then add garlic, thyme, remaining salt and pepper and continue cooking for a further 2 minutes until mushrooms are nice and golden.
- Add spinach: Add baby spinach and stir until wilted – about 30 seconds.
- Stuff mushroom mixture into the pocket of each chicken, then top with cheese.
- Seal with toothpicks as best you can – it doesn’t need to be fully sealed like we do with Chicken Kiev. Just mostly sealed.
- Sear chicken: Give the pan a quick wipe with paper towels. Heat oil over medium high heat. Sear each side of the chicken breast for 1 1/2 minutes until golden.
- Bake 15 minutes: Transfer the skillet to the oven and bake for 15 minutes, or until the internal temperature of the chicken is 65°C/149°F (chicken flesh, not the mushroom filling).
- Rest 5 minutes: Remove from tray onto a plate, loosely cover with foil and rest for 5 minutes. Serve! Pictured in post with easy creamy Baked Lemon Herb Risotto and baby spinach with Balsamic Dressing.
Notes
1. Chicken breast is required for this recipe as it’s the right shape to cut pockets and the right size to hold enough filling. Recipe won’t work with thighs or other cuts of chicken.
2. Other herbs – 1/2 tsp dried thyme or other dried herbs of choice. Otherwise, chives, parsley, rosemary (1/2 tsp chopped), oregano or marjoram.
3. Baby spinach – Substitute with chopped / sliced English spinach, silverbeet / Swiss chard, kale or even cabbage.
4. Nutrition per chicken breast.
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