Creamy Mushroom and Spinach Stuffed Chicken
Creamy Mushroom and Spinach Stuffed Chicken pairs juicy boneless chicken breasts with a savory filling of browned mushrooms, wilted spinach, garlic, cream cheese, and mozzarella. The chicken is seared in a hot skillet for color, then finished in the oven so the thick stuffed breasts cook evenly with
Ingredients
- 4 boneless skinless chicken breasts, about 8 ounces (227 g) each
- 1 teaspoon kosher salt divided
- 1/2 teaspoon freshly ground black pepper divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 tablespoons olive oil divided
- 8 ounces cremini mushrooms finely chopped
- 2 garlic cloves about 2 teaspoons (6 g), minced
- 5 ounces fresh baby spinach roughly chopped
- 4 ounces full-fat cream cheese softened
- 1/2 cup shredded low-moisture mozzarella cheese
Instructions
Method
- Heat the oven to 400°F (204°C). Place each chicken breast flat on the cutting board and cut a deep horizontal pocket into the thick side without slicing all the way through, leaving about ½ inch (1.3 cm) intact along the opposite edge.
- Season the chicken inside and out with ¾ teaspoon (4.5 g) of the kosher salt, all of the garlic powder and smoked paprika, and ¼ teaspoon (0.5 g) of the black pepper. Set the breasts aside while the filling cooks so the seasoning begins dissolving on the surface.
- Heat 1 tablespoon (15 ml) olive oil in the 12-inch (30 cm) oven-safe skillet over medium-high heat. Add the mushrooms and remaining ¼ teaspoon (1.5 g) kosher salt and cook for 6 minutes, stirring occasionally, until their liquid has evaporated and the mushrooms are browned.
- Add the minced garlic and chopped spinach to the mushrooms. Cook over medium heat for 2 minutes, stirring frequently, until the garlic smells fragrant, the spinach is fully wilted, and the bottom of the skillet no longer looks watery.
- Transfer the mushroom-spinach mixture to the small bowl and let it cool for 5 minutes. Stir in the softened cream cheese, mozzarella, and remaining ¼ teaspoon (0.5 g) black pepper until evenly combined and thick enough to hold its shape.
- Divide the filling evenly among the four chicken breast pockets, pressing it toward the center rather than the cut edge. Secure each opening with 1 or 2 toothpicks so the filling stays contained as the cheese melts.
- Wipe any loose filling from the skillet, add the remaining 1 tablespoon (15 ml) olive oil, and heat over medium-high heat until shimmering. Add the stuffed breasts and sear for 3 minutes per side, 6 minutes total, until both broad sides develop a deep golden-brown crust.
- Transfer the skillet directly to the 400°F (204°C) oven and bake for 16 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken and the center of the filling registers 165°F (74°C). The exterior should remain browned and the filling should be hot and melted.
Notes
Refrigerator: Refrigerate cooked stuffed chicken in an airtight container within 2 hours of cooking. Keep it at 40°F (4°C) or below for 3 to 4 days; tight wrapping limits moisture loss as the chicken chills. Freezer: Freeze cooled cooked chicken in airtight freezer-safe packaging for up to 4 months for best quality. Thaw overnight in the refrigerator so the chicken warms more evenly during reheating and loses less moisture.
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