Creamy Mushroom and Spinach Stuffed Chicken
This creamy mushroom and spinach stuffed chicken is the ultimate comfort food – tender chicken breasts filled with a savory mushroom-spinach mixture, smothered in a rich, creamy sauce. It's elegant enough for guests, but easy enough for a weeknight dinner.
Equipment
- Oven-safe skillet
- Sharp knife
- Cutting board
- Mixing bowls
- Meat Thermometer
- Toothpicks or kitchen twine
Ingredients
- For the Chicken:
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 2 tbsp olive oil
- For the Filling:
- 2 tbsp butter
- 8 oz mushrooms finely chopped
- 2 cloves garlic minced
- 4 cups fresh spinach chopped
- ½ cup cream cheese softened
- ¼ cup grated Parmesan cheese
- For the Creamy Sauce:
- 1 tbsp butter
- 1 clove garlic minced
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- ½ tsp dried thyme
Instructions
- Step 1: Make the Filling
- Melt butter in a skillet over medium heat. Add mushrooms and cook until softened and liquid has evaporated (5-7 minutes).
- Add garlic and cook for 1 minute. Add spinach and cook until wilted (2-3 minutes). Remove from heat.
- Stir in cream cheese and Parmesan until smooth. Season with salt and pepper. Set aside to cool.
- Step 2: Prepare and Stuff Chicken
- Preheat oven to 375°F (190°C).
- Cut a pocket horizontally in each chicken breast (not all the way through).
- Divide the filling evenly among the chicken breasts, stuffing each pocket. Secure with toothpicks if needed.
- Season chicken with salt and pepper on both sides.
- Step 3: Sear and Bake
- Heat oil in an oven-safe skillet over medium-high heat.
- Sear chicken for 3-4 minutes per side until golden brown.
- Transfer to the oven and bake for 15-20 minutes until internal temperature reaches 165°F (74°C).
- Remove chicken from skillet and set aside.
- Step 4: Make the Sauce
- In the same skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
- Pour in cream and scrape any browned bits from the pan. Simmer for 2-3 minutes until slightly thickened.
- Stir in Parmesan and thyme. Season with salt and pepper to taste.
- Return chicken to the pan and spoon sauce over the top. Serve hot.