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Mushroom stuffed chicken breast sliced open with creamy spinach, mushroom, and cheese filling

Mushroom Stuffed Chicken Breast with Spinach and Cheese

Mushroom Stuffed Chicken Breast with Spinach and Cheese is a creamy, hearty chicken dish with a savory filling and tender texture. It is an easy, comforting meal that is perfect for a satisfying weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Rest Time 5 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Stuffing
  • 1 cup chopped mushrooms
  • 1/2 cup chopped spinach
  • 1/2 cup softened cream cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 cloves garlic, minced
  • Salt, to taste
  • Black pepper, to taste
Chicken
  • 4 chicken breasts
Garnish
  • Fresh herbs for garnish, optional
Cooking
  • 1 teaspoon olive oil

Method
 

Preparation
  1. Heat olive oil in a skillet over medium heat. Add garlic and mushrooms, then cook until the mushrooms soften and excess moisture has cooked away.
  2. Add the chopped spinach to the skillet and continue cooking until it wilts.
  3. Move the mushroom and spinach mixture to a bowl. Mix in the softened cream cheese and shredded mozzarella, then season with salt and black pepper.
  4. Create a pocket in the thickest part of each chicken breast, making sure not to cut completely through the other side.
  5. Stuff each chicken breast with the mushroom mixture and use toothpicks to hold the openings closed if needed.
Baking
  1. Arrange the stuffed chicken breasts in a baking dish and bake at 375°F (190°C) for 25–30 minutes, until the internal temperature reaches 165°F (74°C).
Serving
  1. Allow the chicken to rest for 5 minutes before slicing, then garnish with fresh herbs if desired and serve.

Notes

Use softened cream cheese and avoid filling the chicken pockets too full to help keep the filling inside while baking.