Juicy, golden, and bursting with flavor — this Stuffed Chicken Breast recipe takes your weeknight dinner to restaurant level without the fuss. Tender chicken breasts are filled with a savory mix of garlicky mushrooms, wilted spinach, and gooey melted mozzarella, then baked to perfection. Whether you’re looking to impress guests or simply upgrade your dinner routine, this dish delivers comfort and elegance in every bite.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Incredibly Juicy & Flavorful – Each bite bursts with melted cheese and herbed mushroom filling.
- Easy Yet Impressive – Perfect for date nights, family dinners, or dinner parties.
- Simple, Everyday Ingredients – Uses pantry staples like butter, garlic, and spinach.
- Restaurant-Quality Results at Home – Golden crust outside, creamy goodness inside.
- Versatile – Customize the filling with your favorite veggies or cheeses.
Unlike basic baked chicken recipes, this version layers flavor at every step — from the seasoned sear to the buttery mushroom base — creating a meal that’s both hearty and memorable.
Ingredients Needed
For the Chicken:
- 2 large (approx. 220 g / 7 oz each) boneless, skinless chicken breasts
- ¾ tsp salt
- ¼ tsp black pepper, freshly cracked
- 1 tbsp olive oil, for searing
For the Filling:
- 2 tbsp (30 g) unsalted butter, melted
- 200 g / 7 oz mushrooms, thinly sliced (about 2 heaped cups)
- 2 garlic cloves, finely minced
- ½ tsp fresh thyme leaves (or ¼ tsp dried thyme)
- 2 cups baby spinach, roughly chopped
- 80 g / 3 oz mozzarella cheese, sliced (or any good melting cheese like provolone or gouda)
Tip: Pat the chicken breasts dry before cutting to make clean, even pockets.
How to Make Stuffed Chicken Breast
1. Preheat and Prep
Preheat your oven to 200°C / 390°F (180°C fan). Line a small baking tray or use an oven-safe skillet. Pat chicken breasts dry with paper towels — this helps achieve a golden crust.
2. Cut the Chicken Pockets
Place one hand flat on each chicken breast. Using a sharp knife, carefully slice a pocket into the thickest side, stopping about 1 cm from the opposite edge. Don’t cut all the way through — you’re creating a pouch for the filling.
3. Season
Sprinkle the inside and outside of each chicken breast with half the salt and pepper. Set aside while preparing the filling.
4. Prepare the Mushroom Filling
Melt butter in an oven-proof skillet over medium-high heat. Add the mushrooms and cook for about 3 minutes, until they begin to brown. Stir in the garlic, thyme, and remaining salt and pepper, cooking for another 2 minutes until fragrant and golden.
5. Add the Spinach
Toss in the baby spinach and cook until wilted — this should take about 30 seconds. Remove from heat and let the mixture cool slightly before stuffing. Cooling helps prevent the cheese from melting too early.
6. Stuff the Chicken
Spoon the mushroom mixture into each chicken pocket, then add slices of mozzarella cheese. Secure the openings with toothpicks to keep the filling in place. It doesn’t have to be perfect — just sealed enough to hold.
7. Sear for Flavor
Wipe the skillet clean, then heat olive oil over medium-high heat. Sear each chicken breast for 1½ minutes per side, until golden. This step locks in the juices and gives the chicken a beautiful crust.
8. Bake to Finish
Transfer the skillet to the preheated oven and bake for 15 minutes, or until the chicken reaches an internal temperature of 65°C / 149°F (check the thickest part, not the filling).
9. Rest and Serve
Let the chicken rest for 5 minutes under a loose foil cover before slicing. This allows the juices to redistribute, keeping it moist and tender. Serve immediately.
Serving and Storage Tips
- Serving Ideas: Pair with creamy mashed potatoes, roasted vegetables, or a crisp side salad. It’s also delicious with a drizzle of balsamic glaze or a simple garlic butter sauce.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently in the oven at 180°C (350°F) for 10–12 minutes or in a covered skillet with a splash of broth to retain moisture. Avoid microwaving for too long to prevent the chicken from drying out.
Helpful Notes
- Cheese Options: Swap mozzarella for provolone, cheddar, or Swiss for a bolder flavor.
- Mushroom Varieties: Use cremini, button, or even portobello mushrooms for a richer taste.
- Add a Sauce: A quick cream sauce made from the pan drippings elevates the dish even more.
- Meal Prep Tip: Prepare the filling and stuff the chicken ahead of time — just refrigerate and bake when ready.
Stuffed Chicken Breast with Spinach, Mushrooms & Mozzarella
Ingredients
Method
- 1. Preheat and Prep: Preheat the oven to 200°C / 390°F (180°C fan). Line a baking tray or use an oven-safe skillet. Pat chicken dry with paper towels.
- 2. Cut the Chicken Pockets: Place one hand flat on each chicken breast and carefully slice a pocket into the thickest side, stopping about 1 cm from the opposite edge. Don’t cut all the way through.
- 3. Season: Sprinkle inside and outside of each chicken breast with half the salt and pepper. Set aside.
- 4. Prepare the Mushroom Filling: In a skillet, melt butter over medium-high heat. Add mushrooms and cook for 3 minutes until browned. Stir in garlic, thyme, and remaining salt and pepper. Cook 2 more minutes.
- 5. Add the Spinach: Stir in the spinach and cook until wilted, about 30 seconds. Remove from heat and let cool slightly.
- 6. Stuff the Chicken: Fill each pocket with the mushroom-spinach mixture and mozzarella slices. Secure openings with toothpicks.
- 7. Sear for Flavor: Heat olive oil in a clean skillet over medium-high heat. Sear chicken 1½ minutes per side until golden.
- 8. Bake to Finish: Transfer to the oven and bake for 15 minutes, or until internal temperature reaches 65°C / 149°F.
- 9. Rest and Serve: Let rest 5 minutes under foil before slicing. Serve immediately with sides of your choice.
Notes
Conclusion
This Stuffed Chicken Breast recipe delivers everything you love about comfort food — juicy chicken, creamy filling, and rich, herby flavor — all in under 40 minutes. It’s elegant enough for entertaining but simple enough for a weeknight win.
If you make this recipe, please leave a star rating and comment below — I’d love to hear how it turned out!
Did you add your own twist to the filling? Share your variation in the comments or tag us on social media so we can see your delicious creations!
Frequently Asked Questions (FAQ)
Can I make this ahead of time?
Yes! You can stuff the chicken and refrigerate it (covered) for up to 12 hours before cooking. Just bring it to room temperature before searing and baking.
Can I use a different cheese?
Absolutely — provolone, Swiss, or even brie work beautifully. Each adds its own character to the filling.
Is this recipe freezer-friendly?
Yes, but for best results, freeze the chicken before baking. Wrap each stuffed breast tightly in plastic wrap and freeze for up to 2 months. Thaw overnight before cooking.
Can I make this gluten-free?
This recipe is naturally gluten-free — just double-check that your cheese and seasoning blends contain no added gluten.
Why is my chicken dry?
Overbaking is usually the cause. Use a meat thermometer and remove the chicken as soon as it hits 65°C / 149°F, then rest it before slicing.