Baked Chicken Breast Stuffed with Spinach and Mushrooms
Tender chicken breasts are filled with a savory mixture of sauteed spinach, mushrooms, garlic, and creamy cheese, then baked to golden perfection. It’s a Mediterranean-inspired dish that’s elegant yet easy enough for weeknights — low-carb, high-protein, and comforting.
Time
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: 50 minutes
Servings: 4
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
1 tbsp olive oil
1/2 tsp paprika
1/2 tsp dried oregano
Salt and pepper, to taste
Toothpicks or kitchen twine
For the Filling:
1 tbsp olive oil or butter
2 cups fresh spinach, chopped
1 cup mushrooms, finely chopped (cremini or button)
2 cloves garlic, minced
1/4 cup cream cheese or ricotta
2 tbsp grated Parmesan or feta cheese
Salt and pepper, to taste
Instructions
1. Preheat the Oven:
Set to 190°C (375°F). Lightly grease a baking dish.
2. Prepare the Filling:
Heat olive oil in a skillet over medium heat.
Add mushrooms and cook for 4–5 minutes until browned.
Stir in garlic and spinach. Cook until spinach is wilted.
Remove from heat. Stir in cream cheese and Parmesan. Season with salt and pepper. Let cool slightly.
3. Prepare the Chicken:
Carefully slice a pocket into the side of each chicken breast (don’t cut all the way through).
Season chicken all over with salt, pepper, paprika, and oregano.
Stuff each pocket with the spinach-mushroom filling. Secure with toothpicks if needed.
4. Bake:
Place stuffed chicken breasts in the baking dish. Drizzle with a little olive oil.
Bake for 25–30 minutes, or until the internal temp reaches 74°C (165°F) and juices run clear.
Optional: Broil for the last 2 minutes to brown the tops.
