Description
Indulge in this creamy stuffed chicken breast filled with sautéed mushrooms, spinach, and a rich cream cheese mixture. Perfect for a cozy dinner, this dish is both satisfying and easy to prepare, delivering tender and flavorful bites with every slice.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 8 ounces of fresh mushrooms, finely chopped
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup of fresh spinach, chopped
- 1 cup of cream cheese, softened
- 1/2 cup of grated Parmesan cheese
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 2 tablespoons of olive oil
- 1/2 cup of chicken broth
- 1/2 cup of shredded mozzarella cheese (optional, for topping)
Instructions
- Sauté the Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onions and sauté for about 3-4 minutes until they become translucent. Then, add the minced garlic and cook for an additional minute until fragrant.
- Cook the Mushrooms: Add the chopped mushrooms to the skillet. Cook them for about 5-7 minutes, stirring occasionally, until they release their moisture and start to brown.
- Add Spinach and Seasoning: Once the mushrooms are cooked, add the chopped spinach to the skillet. Stir it in and cook for another 2-3 minutes until the spinach wilts. Season with dried thyme, dried oregano, salt, and pepper to taste. Remove from heat and let cool slightly.
- Combine with Cream Cheese: In a mixing bowl, combine the sautéed mushroom mixture with the softened cream cheese and grated Parmesan cheese. Mix well until fully incorporated.
- Prepare the Chicken: Slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through.
- Season the Chicken: Season the outside of the chicken breasts with salt and pepper.
- Fill the Chicken Breasts: Stuff each chicken breast pocket with the mushroom and cream cheese filling. Use toothpicks to secure if necessary.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Sear the Chicken: In the same skillet, add more olive oil if needed and heat over medium-high heat. Sear the stuffed chicken breasts for about 3-4 minutes on each side until golden brown.
- Transfer to Baking Dish: Place the chicken breasts in a baking dish. Spoon any remaining filling over the top.
- Add Chicken Broth: Pour chicken broth into the baking dish around the chicken.
- Bake the Chicken: Cover with aluminum foil and bake for about 25-30 minutes. If using mozzarella cheese, remove the foil during the last 10 minutes.
- Check for Doneness: Ensure the internal temperature reaches 165°F (75°C). If not, return to the oven for an additional 5-10 minutes.
- Rest the Chicken: Let the chicken rest for about 5 minutes before serving.
- Serve: Slice and serve warm, drizzled with pan juices.
Notes
- Feel free to customize the filling with your favorite herbs or additional vegetables.
- For a lighter version, you can substitute the cream cheese with Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 40 minutes