Baked Chicken Breast Stuffed with Mushrooms & Spinach
This dish features succulent chicken breasts filled with a garlic mushroom and spinach stuffing, then baked until golden and juicy. It’s low-carb, high-protein, and perfect for a weeknight dinner or a meal-prep option that feels fancy but is easy to pull off.
⏱ Time:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
For the Stuffed Chicken:
4 boneless skinless chicken breasts
1 tbsp olive oil
2 cups baby spinach
1 cup mushrooms (cremini or white), finely chopped
2 cloves garlic, minced
1/4 cup cream cheese (or ricotta)
1/4 cup grated Parmesan cheese
1/4 tsp red pepper flakes (optional)
Salt and black pepper, to taste
1/2 tsp paprika (for seasoning chicken)
1 tbsp olive oil (for searing)
Instructions:
Step 1: Prepare the Filling
1. In a skillet over medium heat, warm 1 tbsp olive oil. Sauté mushrooms for 4–5 minutes until browned and moisture evaporates.
2. Add garlic and cook for 1 minute.
3. Add spinach, stirring until wilted (about 1–2 minutes).
4. Remove from heat. Stir in cream cheese, Parmesan, and season with salt, pepper, and red pepper flakes (if using). Let cool slightly.
Step 2: Prepare and Stuff Chicken
5. Use a sharp knife to cut a pocket in each chicken breast (do not cut all the way through).
6. Stuff each pocket with the cooled mushroom-spinach mixture.
7. Season the outside of each chicken breast with salt, pepper, and paprika.
Step 3: Sear and Bake
8. Preheat oven to 400°F (200°C).
9. In an oven-safe skillet, heat 1 tbsp olive oil over medium-high heat.
10. Sear chicken for 2–3 minutes per side until lightly golden.
11. Transfer skillet to oven (or place chicken in baking dish) and bake for 15–18 minutes, or until chicken is cooked through (internal temp: 165°F / 74°C).
Step 4: Serve
12. Let rest for 5 minutes before slicing. Serve with roasted veggies, salad, or mashed cauliflower.
Notes & Tips:
Secure stuffing: Use toothpicks to secure the opening if needed.
Make it cheesy: Add shredded mozzarella or provolone inside for gooeyness.
Add herbs: Fresh thyme or parsley in the filling adds extra Mediterranean flair.
No oven-safe skillet? Just sear in a pan and transfer to a baking dish.
❓ frequently asked questions FAQ
Q: Can I use chicken thighs instead?
A: Yes — boneless, skinless thighs work great, but cooking time may vary slightly.
Q: Can I prep this ahead?
A: Absolutely. Stuff and refrigerate chicken for up to 24 hours before baking.
Q: Can I freeze it?
A: Yes. Freeze before or after baking. Reheat in the oven at 350°F until warmed through.
Nutritional Information
Calories: 330
Protein: 38g
Fat: 18g
Carbs: 4g
Fiber: 1g
Sugar: 1g
Sodium: 420mg