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Stuffed Chicken Breast

Stuffed Chicken Breast with Spinach, Mushrooms & Mozzarella

This juicy and flavorful Stuffed Chicken Breast is filled with a savory blend of garlicky mushrooms, wilted spinach, and melted mozzarella cheese. Seared for a golden crust and baked to tender perfection, it’s a restaurant-worthy meal made easy for any night of the week.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 chicken breasts
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 large boneless, skinless chicken breasts about 220 g / 7 oz each
  • 0.75 tsp salt
  • 0.25 tsp black pepper freshly cracked
  • 1 tbsp olive oil for searing
For the Filling
  • 2 tbsp unsalted butter melted
  • 200 g mushrooms thinly sliced (about 2 heaped cups)
  • 2 cloves garlic finely minced
  • 0.5 tsp fresh thyme leaves or ¼ tsp dried thyme
  • 2 cups baby spinach roughly chopped
  • 80 g mozzarella cheese sliced (or provolone/gouda)

Method
 

  1. 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. 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. 3. Season: Sprinkle inside and outside of each chicken breast with half the salt and pepper. Set aside.
  4. 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. 5. Add the Spinach: Stir in the spinach and cook until wilted, about 30 seconds. Remove from heat and let cool slightly.
  6. 6. Stuff the Chicken: Fill each pocket with the mushroom-spinach mixture and mozzarella slices. Secure openings with toothpicks.
  7. 7. Sear for Flavor: Heat olive oil in a clean skillet over medium-high heat. Sear chicken 1½ minutes per side until golden.
  8. 8. Bake to Finish: Transfer to the oven and bake for 15 minutes, or until internal temperature reaches 65°C / 149°F.
  9. 9. Rest and Serve: Let rest 5 minutes under foil before slicing. Serve immediately with sides of your choice.

Notes

Tips: Pat chicken dry for better browning. Use a thermometer to avoid overcooking. Try swapping mozzarella with cheddar or Swiss for a flavor twist. For extra richness, drizzle with a quick pan sauce made from the drippings.
Storage: Refrigerate up to 3 days. Reheat gently in the oven or skillet with a splash of broth to prevent drying.