Healthy Mushroom Stuffed Chicken Breast

Why You’ll Love This Recipe

• Quick and Easy: This recipe comes together in under an hour, making it perfect for busy weeknights.

• Low-carb and Keto-Friendly: Without breadcrumbs or heavy starches, this dish is ideal for anyone on a low-carb or keto diet.

• Delicious and Healthy: Packed with mushrooms, spinach, and cheese, it’s both nutritious and bursting with flavor.

• Flexible Ingredients: You can swap ingredients based on what you have in your kitchen, making it adaptable for various dietary preferences.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 2 chicken breasts (220g or 7oz each, skinless and boneless)

• ¾ teaspoon salt

• ¼ teaspoon black pepper

• 2 tablespoons unsalted butter (30g)

• 7 oz mushrooms, sliced about ⅛″ thick (approximately 2 full cups, 200g)

• 2 cloves garlic, finely minced

• ½ teaspoon thyme leaves

• 2 cups fresh baby spinach

• 3 oz mozzarella cheese, sliced (or any cheese that melts well, 80g)

• 1 tablespoon olive oil

Directions

1. Preheat the oven to 200°C/390°F (or 180°C for fan-forced).

2. Prepare the chicken: Cut a pocket into each chicken breast without cutting all the way through. Season both the inside and outside with half of the salt and pepper.

3. Make the mushroom filling: In a hot skillet, melt butter, then add mushrooms. Cook until golden, about 3 minutes. Add garlic, thyme, and the remaining salt and pepper, then cook for another 2 minutes. Add spinach and cook until wilted.

4. Stuff the chicken: Stuff each chicken breast with the mushroom mixture and top with cheese. Use toothpicks to seal.

5. Sear the chicken: Heat olive oil in the skillet and sear the stuffed chicken breasts for 1.5 minutes per side until golden.

6. Bake: Transfer the skillet to the oven and bake for 15 minutes, or until the internal temperature reaches 65°C/149°F.

7. Rest and Serve: Let the chicken rest for 5-7 minutes before serving.

Servings and Timing

• Servings: 2

• Preparation Time: 15-25 minutes

• Cooking Time: 20-25 minutes

• Total Time: 35-50 minutes

• Level of Difficulty: Medium

Storage/Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.

• Freeze: Wrap in plastic wrap and place in a freezer bag for up to 3 months.

• Reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or use a microwave for quicker results.

FAQs

Can I use different mushrooms for this recipe?

Yes, you can substitute white button mushrooms with cremini, shiitake, or portobello mushrooms, depending on what you prefer.

Can I substitute the mozzarella cheese?

You can use any cheese that melts well, like provolone, fontina, Swiss, or Gruyere.

How do I prevent the chicken from drying out?

Ensure the chicken is fully sealed with the filling and let it rest after cooking to keep it juicy.

Can I make this recipe ahead of time?

Yes, you can stuff and sear the chicken, then store it in the fridge until you’re ready to bake.

Can I use frozen spinach?

Yes, frozen spinach can be used, but make sure to thaw it and squeeze out excess water before adding it to the filling.

What can I serve with stuffed chicken breasts?

Side dishes like rice, mashed potatoes, roasted asparagus, or steamed broccoli pair well with this dish.

How do I know when the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C).

Can I skip the searing step?

While searing gives the chicken a beautiful golden crust, you can skip it if you're short on time and bake it directly in the oven.

Is this recipe suitable for keto diets?

Yes, this recipe is low-carb and keto-friendly as it contains no breading or starches.

How do I keep the stuffing from falling out while cooking?

Make sure to seal the chicken with toothpicks and avoid cutting too deeply into the breasts.

Conclusion

This Healthy Mushroom Stuffed Chicken Breast is a delicious and nutritious dinner option that’s perfect for busy nights. With simple ingredients and easy steps, it delivers a restaurant-quality meal with minimal effort. Whether you’re on a low-carb diet or just looking for a satisfying dish, this stuffed chicken is sure to become a family favorite.

Print

Healthy Mushroom Stuffed Chicken Breast

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Healthy Mushroom Stuffed Chicken Breast recipe is a low-carb, keto-friendly, and protein-packed dish perfect for weeknight dinners. Filled with savory mushrooms, spinach, garlic, and mozzarella cheese, it's both nutritious and bursting with flavor. The easy-to-follow steps ensure a restaurant-quality meal in under an hour, making it a quick and healthy dinner option for busy evenings.

• Author: Janet
• Prep Time: 15-25 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-50 minutes
• Yield: 2 servings
• Category: Main Dish
• Method: Baking, Searing
• Cuisine: American
• Diet: Gluten Free

Ingredients

2 chicken breasts (220g or 7oz each, skinless and boneless)

¾ teaspoon salt

¼ teaspoon black pepper

2 tablespoons unsalted butter (30g)

7 oz mushrooms, sliced about ⅛″ thick (approximately 2 full cups, 200g)

2 cloves garlic, finely minced

½ teaspoon thyme leaves

2 cups fresh baby spinach

3 oz mozzarella cheese, sliced (or any cheese that melts well, 80g)

1 tablespoon olive oil

Cook Mode Prevent your screen from going dark

Instructions

• Preheat the oven to 200°C/390°F (or 180°C for fan-forced).

• Cut a pocket into each chicken breast without cutting all the way through. Season both the inside and outside with half of the salt and pepper.

• In a hot skillet, melt butter, then add mushrooms. Cook until golden, about 3 minutes. Add garlic, thyme, and the remaining salt and pepper. Cook for another 2 minutes. Add spinach and cook until wilted.

• Stuff each chicken breast with the mushroom mixture and top with cheese. Use toothpicks to seal.

• Heat olive oil in the skillet and sear the stuffed chicken breasts for 1.5 minutes per side until golden.

• Transfer the skillet to the oven and bake for 15 minutes, or until the internal temperature reaches 65°C/149°F.

• Let the chicken rest for 5-7 minutes before serving.

Notes

• You can use any type of mushrooms, such as cremini, shiitake, or portobello, depending on your preference.

• Substitute mozzarella cheese with any cheese that melts well, such as provolone or Gruyere.

• Ensure the chicken is properly sealed to prevent the filling from falling out during cooking.

• This dish is suitable for keto and low-carb diets, as it contains no breadcrumbs or starches.