Creamy Mushroom and Spinach Stuffed Chicken
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Creamy Mushroom and Spinach Stuffed Chicken offers a comforting and versatile dinner option. Start by filling tender chicken breasts with a savory mixture of mushrooms, spinach, and ricotta. Next, pour a creamy sauce over the stuffed chicken to enhance its rich flavors and elevate the dish.
This recipe is easy to prepare, making it ideal for both weeknight dinners and special occasions. Additionally, it pairs wonderfully with sides such as mashed potatoes, rice, or roasted vegetables, giving you plenty of variety. In conclusion, this flavorful dish is a flexible choice that fits seamlessly into any meal plan.
Ingredients of Creamy Mushroom and Spinach Stuffed Chicken
6 boneless, skinless chicken breasts
Salt and pepper to taste
1.5 tablespoons olive oil
3 cups mushrooms, finely chopped, 1/2 cup sun-dried tomatoes, chopped
2 cups fresh spinach, chopped
3 cloves garlic, minced
1 cup feta cheese, crumbled
3/4 cup ricotta cheese
1.5 teaspoons dried thym
1.5 teaspoons basil, 1.5 cups vegetable broth
1 cup coconut milk (for a dairy-free alternative)
1 tablespoon cornstarch (for thickening)
Fresh basil for garnish
Execution
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Chicken: Butterfly each chicken breast by slicing horizontally, creating a pocket for the stuffing. Season both the inside and outside of the chicken with salt and pepper.
Make the Filling: In a large skillet, heat olive oil over medium heat. Sauté chopped mushrooms until they release their moisture. Add garlic and spinach, cooking until the spinach wilts. Remove from heat and let it cool slightly.
Prepare the Stuffing:In a bowl, combine ricotta cheese, crumbled feta, dried oregano, and basil. Add the sautéed mushroom, spinach, and sun-dried tomato mixture. Stir well to combine.
Stuff the Chicken: Spoon the stuffing mixture into the pocket of each chicken breast, pressing down gently. Secure with toothpicks if needed.
Sear the Chicken: In the same skillet, sear the stuffed chicken breasts until golden brown on both sides. Remove and place them in a baking dish.
Prepare the Cream Sauce: In a skillet, whisk together vegetable broth, coconut milk, and cornstarch. Then, simmer the mixture, stirring constantly, until the sauce thickens to your desired consistency.
Bake in the Oven: Pour the sauce over the stuffed chicken in the baking dish. Next, bake in the preheated oven for 30-35 minutes, or until the chicken is fully cooked and the juices run clear.
Serve: Garnish with fresh basil and serve with rice, quinoa, or roasted vegetables.
Additional tips
- For a richer flavor, try sautéing the mushrooms and spinach before stuffing them into the chicken. This will bring out their natural sweetness and add depth to the filling.
- If you prefer a lighter version, substitute the coconut milk with a lower-fat option like almond milk or a dairy-free cream alternative.
- To make the dish even more flavorful, consider adding garlic, onion, or a pinch of nutmeg to the sauce. In addition, a splash of white wine can elevate the sauce’s richness.
- If you’re short on time, you can prepare the chicken ahead of time and store it in the fridge until you’re ready to bake it.
- For a crispy finish, broil the stuffed chicken for a few minutes at the end of the baking process. This step adds a golden, crispy top that complements the creamy texture.
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