Stuffed Chicken with Mushroom Cream Sauce
Description:
This dish is an elegant yet comforting meal featuring tender chicken breasts stuffed with a savory filling of spinach, garlic, and cheese, then baked to perfection. The highlight is the luscious mushroom cream sauce that drapes over the chicken, adding richness and earthy flavor. Perfect for a cozy dinner or special occasion.
Total Time:
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Ingredients:
For the Stuffed Chicken:
4 boneless, skinless chicken breasts
1 cup fresh spinach, chopped
½ cup cream cheese, softened
¼ cup grated Parmesan cheese
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon olive oil
For the Mushroom Cream Sauce:
2 tablespoons butter
1 tablespoon olive oil
1 cup mushrooms, sliced (button or cremini)
2 cloves garlic, minced
1 cup heavy cream
¼ cup chicken broth
½ teaspoon thyme (fresh or dried)
Salt and pepper, to taste
Optional: 1 teaspoon Dijon mustard for extra depth
Directions:
Step 1: Prepare the Stuffing
In a small bowl, mix chopped spinach, cream cheese, Parmesan, garlic, salt, and pepper until well combined.
Slice a pocket into each chicken breast, being careful not to cut all the way through.
Stuff each chicken breast with the spinach-cheese mixture and secure with toothpicks if needed.
Step 2: Cook the Chicken
Heat 1 teaspoon olive oil in a large oven-safe skillet over medium heat.
Sear the chicken breasts for 2–3 minutes on each side until golden brown.
Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Step 3: Make the Mushroom Cream Sauce
In a separate pan, melt butter with olive oil over medium heat.
Add sliced mushrooms and cook for 5–6 minutes until browned.
Add minced garlic and sauté for another 1 minute.
Stir in heavy cream, chicken broth, thyme, salt, pepper, and optional Dijon mustard.
Simmer for 5–7 minutes until the sauce thickens slightly.
Step 4: Serve
Remove toothpicks from chicken and plate.
Pour mushroom cream sauce generously over the stuffed chicken.
Garnish with fresh parsley if desired.
Tips & Tricks:
For extra flavor, sear chicken in a hot pan first to lock in juices before baking.
Use fresh mushrooms for a more intense, earthy flavor.
You can make the sauce ahead and reheat when serving.
Suggested Side Dishes:
Mashed potatoes or roasted baby potatoes
Steamed green beans or asparagus
Garlic rice
Q&A:
Q1: Can I use frozen spinach for the stuffing?
A1: Yes, but make sure to thaw and squeeze out excess moisture to avoid soggy chicken.
Q2: Can I make this dish ahead of time?
A2: You can prep the stuffed chicken in advance and refrigerate for up to 24 hours. Bake just before serving.
Q3: Can I substitute heavy cream with milk?
A3: You can, but the sauce will be thinner and less rich. For better creaminess, add a teaspoon of flour or cornstarch.
Q4: Can I grill the chicken instead of baking?
A4: Yes, but be careful to cook over indirect heat to avoid burning the cheese stuffing.