Why You’ll Love This Spinach Mushroom Stuffed Chicken Breast
- It’s a complete, elegant meal in one package. You get your protein and your veggies all bundled together, which means fewer pans to wash and a beautifully plated dinner that looks like you put in way more effort than you actually did.
- The flavor combination is simply classic. Earthy mushrooms, vibrant spinach, and a hint of garlic and herbs meld together into a stuffing that is deeply savory and incredibly satisfying. It’s a timeless pairing that just works.
- It’s surprisingly versatile and forgiving. You can use different mushroom varieties, add a sprinkle of sun-dried tomatoes, or swap the herbs based on what you have on hand. The method is simple enough that even if you’re a bit nervous about stuffing chicken, you’ll find it’s hard to mess up.
- Leftovers are absolutely fantastic. Seriously, this chicken is just as good, if not better, the next day. Sliced cold over a salad or gently reheated, the flavors have more time to mingle and develop.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 2 tbsp olive oil, divided
- 8 oz cremini mushrooms, finely chopped
- 3 cloves garlic, minced
- 5 oz fresh spinach, roughly chopped
- 1/2 cup shredded mozzarella or fontina cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp cream cheese, softened (optional, for extra creaminess)
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1/2 tsp paprika
- to taste kosher salt and black pepper
- for searing all-purpose flour (about 1/4 cup)
Tools: A sharp knife, cutting board, large oven-safe skillet (like cast iron), medium skillet, meat mallet or rolling pin, small bowl, kitchen twine or toothpicks.
The quality of your ingredients really shines here, especially the mushrooms and cheese. Using fresh cremini mushrooms instead of white button will give you a much deeper, earthier flavor. And that little bit of cream cheese? It’s my secret weapon for making the filling irresistibly creamy and helping it hold together.
Serves: 4 | Prep Time: 25 minutes | Cook Time: 25 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Get your chicken to an even thickness. This is the single most important step for even cooking. If your chicken breasts are very thick on one end, you’ll end up with a dry, overcooked thin part and an undercooked thick part. Pounding them flat solves everything.
- Don’t skip squeezing the spinach. After you wilt the spinach, it will hold a surprising amount of water. If you don’t squeeze it out thoroughly, your filling will be watery and can make the chicken soggy. A good, firm squeeze over the sink is all it takes.
- Season every layer confidently. Season the inside of the chicken pocket, season the filling, and season the outside. Chicken breasts need a good amount of salt to truly sing, so don’t be shy. Taste your filling mixture before adding it to the chicken—it should be delicious on its own.
- An oven-safe skillet is a game-changer. Being able to sear the chicken on the stovetop and then transfer the whole pan directly into the oven is a huge time and dish saver. If you don’t have one, you can sear in a regular skillet and then transfer the chicken to a baking dish.
How to Make Spinach Mushroom Stuffed Chicken Breast
Step 1: Prepare the Chicken. Pat the chicken breasts completely dry with paper towels. Place one breast between two pieces of plastic wrap or inside a large zip-top bag. Using the flat side of a meat mallet or a rolling pin, gently pound the chicken from the center outward until it’s an even ¼ to ½-inch thickness. Be careful not to tear the meat. Repeat with all breasts. Season both sides lightly with salt and pepper and set aside.
Step 2: Make the Filling. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the finely chopped mushrooms and cook, stirring occasionally, until they have released their liquid and started to turn a beautiful golden brown, about 8-10 minutes. Add the minced garlic and cook for just one more minute until fragrant. Now, add the massive pile of fresh spinach—it will seem like a lot, but it wilts down incredibly. Stir continuously until the spinach is fully wilted, which should only take 2-3 minutes.
Step 3: Finish the Filling Mixture. Transfer the mushroom and spinach mixture to a bowl. This is the crucial moment: let it cool for a minute or two so you can handle it, then take handfuls and squeeze out as much liquid as humanly possible over the sink. Really get in there! Return the dry mixture to the bowl. Add the mozzarella, Parmesan, cream cheese (if using), thyme, paprika, and a good pinch of salt and pepper. Stir everything until well combined. Give it a taste and adjust the seasoning if needed.
Step 4: Stuff and Secure the Chicken. Lay a pounded chicken breast flat. Spoon about a quarter of the filling onto the center of the breast. Carefully fold the sides of the chicken over the filling, then roll it up tightly from one end to the other, like a burrito. Secure the seam with 2-3 toothpicks or tie it neatly with kitchen twine. Repeat with the remaining chicken and filling. Lightly dredge each rolled chicken breast in the flour, shaking off any excess. This will help create a lovely golden crust.
Step 5: Sear to Perfection. Preheat your oven to 400°F (200°C). Heat the remaining 1 tablespoon of olive oil in your large oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken rolls, seam-side down if possible. Sear for 2-3 minutes on each side, until you have a nice golden-brown crust all over. You’ll hear a satisfying sizzle—that’s exactly what you want.
Step 6: Bake to Juicy Doneness. Transfer the entire skillet directly to the preheated oven. Bake for 18-22 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured with an instant-read thermometer. The outside will be beautifully golden, and the cheese might be bubbling out a little. Remove the skillet from the oven (remember the handle is hot!) and let the chicken rest in the pan for 5 minutes. This allows the juices to redistribute, ensuring every bite is moist.
Step 7: Serve and Enjoy. Carefully remove the toothpicks or twine from each chicken breast. Transfer them to a cutting board and slice them into 1-inch thick medallions, or serve whole for a more dramatic presentation. You’ll see the beautiful spiral of the savory filling inside. Spoon any pan juices over the top before serving.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The ultimate comfort food pairing. The creamy, buttery potatoes are a perfect canvas for the savory juices from the chicken.
- Simple Buttered Egg Noodles or Orzo — A light and easy carb that soaks up the delicious pan sauces without competing for attention.
- Roasted Asparagus or Green Beans — The slight char and crisp-tender texture of roasted veggies add a nice contrast and keep the meal feeling fresh and balanced.
Drinks
- A Light Pinot Noir — The earthy notes in the wine will complement the mushrooms beautifully, while its lightness won’t overpower the chicken.
- A Crisp Chardonnay (unoaked) — If you prefer white wine, look for one with good acidity to cut through the richness of the cheese and chicken.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are wonderfully refreshing and help cleanse the palate between bites.
Something Sweet
- Lemon Sorbet — The bright, clean, and tart finish of a lemon sorbet is the perfect way to end this savory meal on a light and refreshing note.
- Dark Chocolate Pots de Crème — For a richer ending, a small, intensely chocolate dessert provides a decadent contrast without being overly heavy.
- Fresh Berries with a Dollop of Whipped Cream — Simple, elegant, and always a crowd-pleaser. The natural sweetness of the berries is all you need.
Top Mistakes to Avoid
- Mistake: Not pounding the chicken evenly. This leads to uneven cooking, where parts are dry and others are underdone. Taking that extra minute to flatten each breast is non-negotiable for a perfect result.
- Mistake: Using a wet filling. If you don’t squeeze the spinach thoroughly, the excess moisture will steam the chicken from the inside out, resulting in a soggy texture and the filling may leak out.
- Mistake: Skipping the sear. Searing isn’t just for color; it creates a flavorful crust through the Maillard reaction and helps lock in the juices. Baking alone will give you a pale, less flavorful exterior.
- Mistake: Overcooking the chicken. Chicken breast dries out quickly. The best way to avoid this is to use an instant-read thermometer. Pull it from the oven at 165°F—it will carry over to a perfect temperature as it rests.
Expert Tips
- Tip: Use a piping bag for a neater stuff. If you have a disposable piping bag (or even a sturdy zip-top bag with a corner snipped off), fill it with the spinach-mushroom mixture. It makes piping the filling into the chicken breast incredibly clean and easy.
- Tip: Let the stuffed chicken chill. If you have a few extra minutes, place the secured, stuffed chicken breasts in the refrigerator for 15-20 minutes before searing. This helps them firm up, making them less likely to fall apart in the pan.
- Tip: Create a simple pan sauce. After removing the chicken from the skillet, deglaze the pan with a splash of chicken broth or white wine over medium heat, scraping up the browned bits. Stir in a pat of butter off the heat for a quick, luxurious sauce.
- Tip: Prep the filling ahead. You can cook the mushroom and spinach mixture up to 2 days in advance and store it in the fridge. When you’re ready to cook, just mix in the cheeses and stuff the chicken—dinner comes together in a flash.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! It’s a great shortcut. You’ll need one 10-ounce package of frozen chopped spinach, thawed. The key here is to squeeze it even more aggressively than fresh spinach—get it as dry as humanly possible. I often wrap it in a clean kitchen towel and wring it out over the sink. Once it’s bone-dry, you can add it directly to the cooked mushrooms and garlic, skipping the wilting step.
My cheese is leaking out while baking. What did I do wrong?
Don’t worry, a little leakage is pretty common and doesn’t mean you did anything wrong! It usually happens if the filling is too close to the edges or if the seam isn’t sealed tightly enough. Make sure you’re not overstuffing, and really press the seam together well before securing with toothpicks. Even if some cheese escapes, it gets all crispy and delicious in the pan—consider it a chef’s treat!
Can I make this dish ahead of time?
You can definitely do most of the work ahead. You can assemble the entire dish—stuff, roll, and secure the chicken breasts—cover them tightly, and refrigerate for up to 24 hours. When you’re ready to cook, let them sit at room temperature for about 15-20 minutes before dredging in flour and searing. The baking time might need an extra minute or two since they’re starting from cold.
What’s the best way to reheat leftovers?
To keep the chicken from drying out, gentle reheating is key. The best method is in a 325°F (160°C) oven. Place the chicken in an oven-safe dish with a splash of chicken broth or water, cover with foil, and heat for 15-20 minutes until warm. You can also use the microwave on a low-power setting, but the oven method preserves the texture much better.
Can I use a different type of mushroom?
Of course! Cremini are my go-to for their robust flavor, but you can experiment. Baby bellas are practically the same. For a more intense, earthy flavor, try using a mix that includes some chopped shiitake mushrooms. Just avoid very delicate mushrooms like enoki, as they won’t hold up well in the sauté. Portobello caps, finely chopped, would also work wonderfully.
Spinach Mushroom Stuffed Chicken Breast
Impress everyone with this easy Spinach Mushroom Stuffed Chicken Breast! A juicy, elegant meal that's surprisingly simple. Perfect for a fancy dinner or a quiet Tuesday night.
Ingredients
Ingredients
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4 boneless, skinless chicken breasts (about 6 oz each)
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2 tbsp olive oil (divided)
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8 oz cremini mushrooms (finely chopped)
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3 cloves garlic (minced)
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5 oz fresh spinach (roughly chopped)
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1/2 cup shredded mozzarella or fontina cheese
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1/4 cup grated Parmesan cheese
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2 tbsp cream cheese (softened (optional, for extra creaminess))
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1 tsp fresh thyme leaves (or 1/2 tsp dried)
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1/2 tsp paprika
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kosher salt and black pepper (to taste)
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1/4 cup all-purpose flour (for searing)
Instructions
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Prepare the Chicken. Pat the chicken breasts completely dry with paper towels. Place one breast between two pieces of plastic wrap or inside a large zip-top bag. Using the flat side of a meat mallet or a rolling pin, gently pound the chicken from the center outward until it's an even ¼ to ½-inch thickness. Be careful not to tear the meat. Repeat with all breasts. Season both sides lightly with salt and pepper and set aside.01
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Make the Filling. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the finely chopped mushrooms and cook, stirring occasionally, until they have released their liquid and started to turn a beautiful golden brown, about 8-10 minutes. Add the minced garlic and cook for just one more minute until fragrant. Now, add the massive pile of fresh spinach—it will seem like a lot, but it wilts down incredibly. Stir continuously until the spinach is fully wilted, which should only take 2-3 minutes.02
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Finish the Filling Mixture. Transfer the mushroom and spinach mixture to a bowl. This is the crucial moment: let it cool for a minute or two so you can handle it, then take handfuls and squeeze out as much liquid as humanly possible over the sink. Really get in there! Return the dry mixture to the bowl. Add the mozzarella, Parmesan, cream cheese (if using), thyme, paprika, and a good pinch of salt and pepper. Stir everything until well combined. Give it a taste and adjust the seasoning if needed.03
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Stuff and Secure the Chicken. Lay a pounded chicken breast flat. Spoon about a quarter of the filling onto the center of the breast. Carefully fold the sides of the chicken over the filling, then roll it up tightly from one end to the other, like a burrito. Secure the seam with 2-3 toothpicks or tie it neatly with kitchen twine. Repeat with the remaining chicken and filling. Lightly dredge each rolled chicken breast in the flour, shaking off any excess. This will help create a lovely golden crust.04
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Sear to Perfection. Preheat your oven to 400°F (200°C). Heat the remaining 1 tablespoon of olive oil in your large oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken rolls, seam-side down if possible. Sear for 2-3 minutes on each side, until you have a nice golden-brown crust all over. You'll hear a satisfying sizzle—that's exactly what you want.05
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Bake to Juicy Doneness. Transfer the entire skillet directly to the preheated oven. Bake for 18-22 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured with an instant-read thermometer. The outside will be beautifully golden, and the cheese might be bubbling out a little. Remove the skillet from the oven (remember the handle is hot!) and let the chicken rest in the pan for 5 minutes. This allows the juices to redistribute, ensuring every bite is moist.06
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Serve and Enjoy. Carefully remove the toothpicks or twine from each chicken breast. Transfer them to a cutting board and slice them into 1-inch thick medallions, or serve whole for a more dramatic presentation. You'll see the beautiful spiral of the savory filling inside. Spoon any pan juices over the top before serving.07
