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Chef Ava

Creamy Spinach and Mushroom Stuffed Chicken

Juicy chicken breasts stuffed with a rich mixture of sautéed mushrooms, spinach, cream cheese, and mozzarella, then baked until golden and tender. This elegant yet easy dinner delivers restaurant-quality flavor with 39 grams of protein per serving and is ready in just 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 2 cups fresh spinach, chopped
  • 1 cup mushrooms, finely chopped
  • 4 oz cream cheese, softened
  • 1/2 cup shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1/4 tsp paprika
  • salt, to taste
  • black pepper, to taste

Equipment

  • baking dish
  • large skillet
  • sharp knife
  • mixing spoon
  • meat thermometer

Method
 

  1. Preheat oven to 375°F. Lightly grease a baking dish and set aside.
  2. Heat olive oil in a skillet over medium heat. Add mushrooms and garlic and cook for 4–5 minutes until softened and moisture has evaporated.
  3. Stir in spinach and cook for 1–2 minutes until wilted. Remove from heat.
  4. Add cream cheese and mozzarella. Season with salt and black pepper and stir until smooth and creamy. Allow to cool slightly.
  5. Using a sharp knife, cut a deep horizontal pocket into the thickest side of each chicken breast without cutting all the way through.
  6. Divide the filling evenly among the chicken breasts and stuff each pocket. Secure with toothpicks.
  7. Season the outside of each chicken breast with paprika, salt, and black pepper.
  8. Arrange the stuffed chicken breasts in the prepared baking dish.
  9. Bake for 25–30 minutes until golden and the internal temperature reaches 165°F.
  10. Remove toothpicks and serve with your favorite side dishes.

Notes

Cook mushrooms until all excess moisture evaporates before adding spinach to prevent a watery filling. Allow the filling to cool slightly before stuffing the chicken. Use a meat thermometer and cook until the thickest part reaches 165°F. Remove all toothpicks before serving.