Mushroom Spinach Stuffed Chicken Breast is a flavorful and hearty dish that combines tender chicken with a savory filling of sautéed mushrooms and fresh spinach. This dish is perfect for a family dinner or a special occasion, offering a delicious blend of earthy mushrooms, nutritious spinach, and creamy cheese stuffed inside juicy chicken breasts. The filling is seasoned with garlic, herbs, and a touch of cream, making each bite rich and comforting. Serve with your favorite side for a complete meal that’s sure to impress.
Recipe Tips and Tricks:
- For extra flavor, marinate the chicken breasts before stuffing.
- Use fresh spinach for a tender texture, or frozen spinach for convenience—just make sure to squeeze out excess water.
- Add a sprinkle of parmesan cheese on top for a crispy, golden finish.
Mushroom Spinach Stuffed Chicken Breast
A deliciously stuffed chicken breast with mushrooms, spinach, and cheese, perfect for a comforting dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1/2 cup cream cheese, softened
- 1/4 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
- Toothpicks or kitchen twine (for securing)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
- Add mushrooms and cook until softened, about 5-7 minutes. Stir in spinach and cook until wilted. Remove from heat and mix in cream cheese, parmesan, oregano, salt, and pepper.
- Cut a pocket into each chicken breast. Stuff with the mushroom-spinach mixture and secure with toothpicks or kitchen twine.
- Heat olive oil in a skillet and sear chicken on both sides until golden, about 3-4 minutes per side.
- Transfer to the oven and bake for 20 minutes or until the chicken reaches 165°F (75°C) internally.
- Let rest for 5 minutes before serving.
Notes
- Ensure the chicken is fully cooked before serving. Use a meat thermometer for accuracy.
- This recipe can be made ahead and stored in the fridge for 1-2 days.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 373Total Fat 20gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 9gCholesterol 137mgSodium 380mgCarbohydrates 6gFiber 1gSugar 2gProtein 42g
The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
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