Spinach Mushroom Stuffed Chicken Breast
on Feb 04, 2019, Updated Aug 24, 2020
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Spinach Mushroom stuffed Chicken Breast is a super fast and easy dinner that’s healthy and delicious! It literally takes minutes to put together and cooks in under 15 minutes. Juicy chicken breast and the fantastic combination of spinach, mushroom and cheese – you can’t go wrong with it!
Lets just take a moment to take a long look at this picture. I see gooey melting cheese, golden brown mushrooms and beautifully wilted spinach, all cushioned in a chicken breast thats crisp outside but tender, juicy inside. Heaven? YASSSS!
Chicken dinners like these don’t have to be complicated or even take longer than 20 minutes. This one doesn’t. It looks like a dream and tastes like one.
Before I even posted this recipe here, I did a step-by-step tutorial on my Instagram stories the other day (BTW this recipe is saved to the highlights) and the response was incredible. So so many people have tried this recipe by now that I already know its a winner and had to share it with you guys. I’d even go as far as to say that it’s already topping the charts of the most-cooked recipe on Instagram.
And that’s because these spinach mushroom stuffed chicken breasts are so damn easy to put together. Serve them with some mash or sweet potato wedges and you’ve got a winner dinner.
Stuffing Ideas for Chicken Breasts
Stuffing chicken breasts is so easy to do. Here are some other things you can stuff your chicken breasts with if you are bored of grilling, baking or pan-frying them:
- Asparagus Stuffed Chicken
- Leftover Fried Rice stuffed Chicken Breasts
- Onion Bell Peppers Cheese stuffed Chicken Breasts
- Broccoli and Cheese Stuffed Chicken
- Bacon and Sundried Tomato Stuffed Chicken
You get the idea, guys?
The most frequent question I get when I post a chicken breast recipe is how to cook it right. And trust me, cooking chicken breasts is simple if you keep a few things in mind.
How to cook juicy stuffed chicken breasts?
The trick to cooking stuffed chicken breasts just right and keeping them juicy is to start them on a hot pan so that you sear the chicken. This locks in the juices. And then based on the size of the chicken breast, you cook them for approximately 5-7 minutes on each side till the internal temperature registers 165F/74C. But I get that not everyone has a meat thermometer and here’s what I tell them. If you are making chicken breasts in India, where they are smaller cook them for six minutes on each side. But if you are cooking them in the U.S. for example, cook them for 7 minutes on each side. Once you take them off the pan, don’t cut into them immediately. Let them rest for 2-3 minutes before you slice into them.
There are tons of recipes online that ask you to bake your stuffed chicken. I disagree really. Because chicken breast cooks so fast, I prefer cooking this on the stovetop. You can actually see whats happen to the chicken, check the temperature and visually see the doneness.
I love my cast iron pan for this recipe because it locks in the heat and heats so evenly. But if you don’t have one, go ahead and use what you have!
I hope you love this spinach mushroom stuffed chicken as much as I do! It won’t let you down.
More Continental Chicken Dinners:
- Indian Whole Masala Roast Chicken
- Roasted Spatchcock Chicken with Orange Rosemary
- Spinach Mushroom Stuffed Chicken Breast
- Creamy Bacon Rosemary Mushroom Chicken Thighs
- Sheet Pan Honey Balsamic Chicken Thighs with Veggies
Spinach Mushroom Stuffed Chicken Breast
Ingredients
- 2 tablespoons Olive Oil
- 1 teaspoon Butter
- 2 Garlic Cloves, minced
- 10-12 Button Mushrooms, approx 200 grams, thickly sliced
- 1/2 teaspoon Italian Seasoning Blend
- 3 Chicken Breasts, skinless (boneless)
- 2 cups Spinach Leaves, roughly chopped (loosely packed)
- 3/4 cup Mozzarella, grated
- Salt and Pepper
Instructions
- Heat a tablespoon of oil in a cast iron pan and add mushrooms and garlic. Toss the mushrooms with the Italian seasoning blend and salt on high heat for 2-3 minutes till they are golden brown and slightly crispy around the edges. Remove in a bowl and set aside.
- To stuff the chicken breasts, butterfly the chicken (or slice it in half without slicing it all the way through. The chicken breast should open out like a butterfly with one end along the length still intact in the middle). Sprinkle salt and pepper on both sides.
- Now open the chicken breast out such that it looks like a butterfly. On one side, place a tablespoon or two of mushrooms, top with a handful of spinach leaves and then finally sprinkle 1/4 grated cheese. Fold the other side of the chicken breast on top and then secure it in place with a toothpick so that the stuffing doesn’t come out. Repeat this for all the chicken breasts.
- Heat the remaining oil and butter in the same pan and place the chicken breasts. Start on high heat, and after a minute reduce the flame to medium. Cook the breasts on each side for 6-7 minutes depending on the size of the breasts. Remove on a plate and let them rest for 2-3 minutes before serving.
Notes
- Knowing when the chicken is cooked: The internal temperature of cooked chicken should read 165F/73C. The most handy way to tell would be using a meat thermometer. If you do not own one, you can cut and check the juices. If the meat is white in colour and the juices run clear that means the chicken is cooked. The meat or the juices should not have a red/pinkish hue.
- It is necessary to butterfly the chicken for this recipe. Use a sharp paring knife, this will help you achieve the cut easier.
- While pan frying it, use a a spoon to collect the pan juices and pour it back over the chicken. Continue basting it this way. This will keep the chicken more moist and juicy.
Excellent!! My first time to try it and it turned out excellent. Thanks
Thanks so much Shipra! So glad you enjoyed this recipe
Love this recipe! I couldn’t get hold of spinach coz of the lockdown, so I just used mushrooms and cheese for the filling. I was a little worried about the cooking time, but the chicken was perfectly cooked, and tasted wonderful!
Thanks so much Nandita! So glad you enjoyed this recipe
Hi Richa ! Absolutely loved this recipe – The cook time you mentioned for the chicken is bang-on (which as a new cook I’m petrified of). Absolutely loved it !!
If I had to serve this to guests, can i stuff the breasts and keep them in the fridge for cooking 3-4 hours later – or does the stuffing have to be immediate ?
Would be great if you could also share more recipes of party snack foods that can be ready in advance, I mostly struggle being stuck in the kitchen with everyone asking me to come out, but it seems all party snacks need immediate cooking/frying ๐
Hey Reet! You can definitely stuff them and refrigerate them for a few hours. However, make sure to take the chicken out at least 20 minutes before you start cooking and bring it to room temperature. If cold chicken is cooked, it won’t cook properly and will be undercooked from the inside.
Hey Richa ,
how are you ? I hope you are doing well. nice recipe , mushroom is my favorite . Can you share a recipe of mushroom soup ? Thanks dear .
Hey Barry, I already have a mushroom recipe on the blog. You can find it here – https://myfoodstory.com/healthy-creamy-mushroom-soup-pressure-cooker-recipe/
Nice recipe and the stuffing inside the chicken is healthy also. I have tried it and added minced chicken with mushroom and spinach mixture. Result was nice .
That sounds amazing! Thanks Mobasir!
Great idea!Thanks a lot.
Richa ,
This recipe sounds great and i plan to make it this weekend.
Your blog is excellent.
I have one request.When I print the recipe,it just does not come out right.You miss a line or two when printing.Is there any way you can have that part corrected?
Thanks.
D.Sequeira
Hey Denzil, I’m really sorry about that. It’s a technical glitch and we are working hard to fix it.
I’ve been cooking nearly this exact dish for years (from a Jamie Oliver recipe) but to me using normal cheddar ruins it – IMHO it is much nicer with goats cheese or feta, both of which go so well with spinach. Each to their own though – I intend to try it with mozerella sometime as well.
Anyway, thanks for sharing – I’ve not had this for a few months so you’ve made me want to cook it again.
And btw, you have so many great recipes here – your Jeera rice is absolutely brilliant ๐
Thanks Mike! Goats cheese and feta would both be amazing here. I’m so happy you love the jeera rice!
nice recipe
I just loved it, Iโm not only going to give it 5 stars. But, Iโm going to share it with all my websiteโs followers on the social media. Thank you for giving me something useful to share it today!
Thank you so much!