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- 4 boneless, skinless chicken breasts - 2 cups finely chopped mushrooms (cremini or button) - 1 small finely chopped onion - 2 cloves minced garlic - 1 cup chopped spinach - 1/2 cup softened cream cheese - 1/2 cup grated Parmesan cheese - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish To make mushroom stuffed chicken, you need fresh ingredients. Start with chicken breasts. Look for boneless and skinless ones for ease. Mushrooms add flavor. I prefer cremini or button mushrooms, but any will work. Onion and garlic bring a nice aroma to the dish. Spinach gives it a healthy touch and vibrant color. Cream cheese adds creaminess. Parmesan cheese gives a salty bite. Dried thyme and paprika add warmth and depth. Don't forget salt and pepper to enhance all the flavors. Olive oil is key for cooking. Fresh parsley is a great garnish to finish the dish. With these ingredients, you can create a juicy and flavorful meal that impresses any guest. {{ingredient_image_1}} - Preheat oven to 375°F (190°C). - In a skillet, heat 1 tablespoon of olive oil. - Add the chopped onion and sauté until it turns translucent. This takes about 3-4 minutes. - Stir in minced garlic next. Cook for one minute until fragrant. - Add the finely chopped mushrooms to the skillet. Cook them until soft, for around 5-7 minutes. - Toss in the chopped spinach and cook until it wilts, about 2 minutes. Remove the skillet from heat. - In a mixing bowl, combine the mushroom mixture with cream cheese, Parmesan, thyme, paprika, salt, and pepper. Stir until it blends well. - Take a small sharp knife and create pockets in each chicken breast. Make a horizontal cut without slicing all the way through. - Stuff each chicken breast with equal parts of the mushroom and cheese mix. Secure the opening with toothpicks if needed. - In the same skillet, heat the remaining tablespoon of olive oil over medium-high heat. - Season the chicken breasts with salt and pepper. Sear them for 3-4 minutes on each side until golden brown. - Transfer the seared chicken to a baking dish. Bake in the oven for 20-25 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C). - Once done, remove the chicken from the oven and let it rest for 5 minutes. - Garnish with fresh parsley before serving warm. - How to select fresh mushrooms: Look for mushrooms that are firm and dry. Avoid any that are slimy or have dark spots. Fresh mushrooms should also have a nice, earthy smell. Cremini and button mushrooms work great in this dish. - The importance of letting chicken rest: After cooking, let the chicken rest for five minutes. This helps keep the juices inside. If you cut too soon, the juices run out, and the chicken can dry out. Resting gives you tender, juicy chicken. - Additional spices to try: Want to boost the flavor? Add herbs like oregano or basil. A pinch of cayenne will give it a nice kick. You can also try adding lemon zest for brightness. - Using different types of cheese: While Parmesan is great, you can mix in mozzarella or feta. Each cheese will change the taste. Experiment with flavors to find your favorite combination. - Garnishing options for serving: Fresh parsley adds color and freshness. You can also sprinkle extra cheese on top before serving. A drizzle of balsamic glaze can elevate the dish visually and flavor-wise. - Suggested side dishes: Pair your stuffed chicken with a side salad or roasted veggies. Mashed potatoes or quinoa also make great sides. They will soak up the delicious juices from the chicken. Pro Tips Use Fresh Ingredients: Fresh mushrooms and spinach will enhance the flavor of your stuffing significantly. Whenever possible, opt for fresh over frozen. Don't Overstuff: While it may be tempting to pile in the filling, overstuffing can cause the chicken to burst while cooking. Aim for a generous but manageable amount. Let It Rest: Allowing the chicken to rest for a few minutes after baking helps to keep the juices locked in, making for a juicier and more flavorful dish. Experiment with Cheeses: Feel free to substitute the Parmesan with other cheeses like feta or mozzarella for a different flavor profile in your stuffing. {{image_2}} You can switch the chicken for turkey if you prefer. Turkey has a similar taste and works well in this dish. If you want a vegan option, you can use tofu or tempeh. Just chop them finely and mix with the mushroom stuffing. This way, you still get a rich flavor without meat. Feel free to add herbs like basil or oregano to the stuffing. Herbs can bring freshness and depth to the dish. You can also toss in some diced bell peppers or zucchini for extra veggies. If you like heat, consider adding jalapeños or chili flakes. This will give your chicken a spicy kick. Instead of baking, you can grill the stuffed chicken. Grilling will add a smoky flavor that is delightful. Just make sure to keep an eye on the chicken so it doesn’t dry out. For a slow cooker version, place the stuffed chicken in the slow cooker with a bit of broth. Cook on low for several hours until it’s tender and juicy. To keep your stuffed chicken fresh, start by letting it cool. Place the chicken in a shallow dish. Cover it with plastic wrap or foil. You can also use airtight containers for better protection. This helps prevent moisture loss and keeps flavors intact. When reheating stuffed chicken, I suggest using an oven. Preheat it to 350°F (175°C). Place the chicken in a baking dish and cover with foil. Heat for about 15-20 minutes. This keeps the chicken moist. You can also use a microwave. Heat in short bursts, checking often to avoid drying it out. You can store cooked mushroom stuffed chicken in the fridge for 3-4 days. Make sure to keep it airtight. If you want to freeze it, wrap each piece well in plastic wrap followed by foil. It can last up to 3 months in the freezer. Just remember to label the date! Can I make mushroom stuffed chicken ahead of time? Yes, you can make the mushroom stuffed chicken ahead. Prepare the chicken and stuffing, then store them in the fridge. Bake it when you are ready to eat. What can I serve with mushroom stuffed chicken? Mushroom stuffed chicken pairs well with many sides. You can serve it with rice, mashed potatoes, or a fresh salad. Roasted vegetables also make a great choice. How can I tell when the chicken is done? The chicken is done when it reaches 165°F (75°C) inside. Use a meat thermometer for best results. The juices should run clear, not pink. Can I use frozen spinach? Yes, you can use frozen spinach. Just make sure to thaw and drain it well before adding it to the stuffing. This helps avoid extra moisture in the dish. What if I can’t find fresh parsley? If fresh parsley is not available, you can use dried parsley instead. Use about one teaspoon of dried parsley for each tablespoon of fresh. It will still add nice flavor. What if I don’t have a skillet? If you don’t have a skillet, you can use a pot or a frying pan. Any pan that can heat on the stove will work. Just make sure it is big enough for the ingredients. Is it necessary to sear the chicken before baking? Searing the chicken is not required, but it adds flavor. It gives the chicken a nice brown crust. If you skip this step, just bake it longer to ensure it cooks through. This article covered a tasty mushroom stuffed chicken recipe. We looked at the key ingredients, step-by-step instructions, and helpful tips. You learned how to select ingredients and explore variations. I shared storage info and answers to common questions. In conclusion, this dish is tasty and easy. You can adjust it to fit your taste. Happy cooking!

Savory Mushroom Stuffed Chicken Breast

Delicious chicken breasts stuffed with a savory mushroom and cheese filling.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 2 cups mushrooms, finely chopped (cremini or button)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup spinach, chopped
  • 0.5 cup cream cheese, softened
  • 0.5 cup grated Parmesan cheese
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onions and cook until translucent (about 3-4 minutes).
  • Stir in the minced garlic and cook for another minute until fragrant.
  • Add the finely chopped mushrooms to the skillet. Sauté until they are softened and all moisture has evaporated (around 5-7 minutes).
  • Mix in the chopped spinach and cook until wilted, about 2 minutes. Remove the skillet from the heat.
  • In a mixing bowl, combine the mushroom mixture with cream cheese, Parmesan cheese, thyme, paprika, salt, and pepper. Stir until well blended.
  • Using a small sharp knife, create a pocket in each chicken breast by making a horizontal cut without slicing all the way through.
  • Stuff each chicken breast with an equal portion of the mushroom and cheese mixture. Secure the opening with toothpicks if necessary.
  • In the same skillet, heat the remaining tablespoon of olive oil over medium-high heat. Season the outside of the chicken breasts with salt and pepper and sear them for 3-4 minutes on each side until golden brown.
  • Transfer the seared chicken to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
  • Remove the chicken from the oven and let it rest for 5 minutes before slicing.
  • Garnish with fresh parsley and serve warm.

Notes

Let the chicken rest before slicing for better juiciness.
Keyword chicken, dinner, mushroom, stuffed chicken