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Spinach Mushroom stuffed Chicken Breast cooked in a cast iron pan.

Spinach Mushroom Stuffed Chicken Breast

Spinach Mushroom stuffed Chicken Breast is a super fast and easy dinner that's healthy, delicious and made entirely on the stovetop. It literally takes minutes to put together, and cooks in under 15 minutes. Juicy chicken breast and the fantastic combination of spinach, mushroom and mozzarella cheese - you can't go wrong with it!
Course Main Course
Cuisine American
Diet Gluten Free, Halal
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 Portions
Calories 461kcal
Author Richa


  • 2 tablespoons Olive Oil
  • 1 teaspoon Butter
  • 2 Garlic Cloves minced
  • 10-12 Button Mushrooms approx 200 grams, thickly sliced
  • ½ teaspoon Italian Seasoning Blend
  • 3 Chicken Breasts skinless (boneless)
  • 2 cups Spinach Leaves roughly chopped (loosely packed)
  • ¾ cup Mozzarella grated
  • Salt and Pepper


  • 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 ¼ 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.


  1. 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. 
  2. It is necessary to butterfly the chicken for this recipe. Use a sharp paring knife, this will help you achieve the cut easier.
  3. 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. 


Calories: 461kcal | Carbohydrates: 5g | Protein: 57g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 167mg | Sodium: 457mg | Potassium: 1181mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2132IU | Vitamin C: 10mg | Calcium: 178mg | Iron: 2mg