These Stuffed Chicken Breasts loaded with mushrooms and spinach are juicy, tender, and flavorful. With just a handful of simple ingredients, you can completely transform a regular chicken dinner to something much more interesting and delicious! It’s garlicky, cheesy, and so good.
If you want to impress guests with a recipe that seems complicated but is actually incredibly easy, give this stuffed chicken breast recipe a try! It’s perfect for a special occassion like Date Night or a fancy dinner party but easy enough for any night of the week.

Why You'll Love Stuffed Chicken Breasts
- The mushroom-spinach stuffing. These stuffed chicken breasts are packed full of sautéed mushrooms and spinach seasoned with garlic, an Italian seasoning blend, and salt and pepper. This simple combination of ingredients yield big flavor and is the perfect companion to fresh chicken breast.
- The juicy, tender chicken. The secret to making these stuffed chicken breasts juicy and tender is to sear the chicken breasts on a skillet for a few minutes on each side before popping into the oven to fully cook in the middle. The most important step is to then let it rest — which locks in all the juice inside to ensure the most tender bites of chicken. Don’t skip this last step!
- It looks and tastes beautiful. Cutting into a stuffed chicken breast is a great experience. It looks amazing, and every bite is well balanced between the chicken and the stuffing. It’s a go to recipe when you want to impress.
Ingredient Notes
To make these delicious Stuffed Chicken Breasts, you will need the following ingredients (full measurements in recipe card below):
- chicken breast - this recipe is for boneless and skinless breasts.
- brown mushrooms
- baby spinach
- mozzarella cheese - feel free to substitute with any melty cheese such as provolone or white cheddar.
- garlic
- seasoning - Italian seasoning, salt, and pepper.
- butter and olive oil - you need butter for sautéing the veggies, and olive oil for searing the chicken.
You will also need measuring cups and spoons and a large oven proof skillet (12-inch cast iron skillet),
How to Make the Best Stuffed Chicken Breasts
- Preheat oven to 400F.
Make the stuffing:
- Add butter in a large oven-proof skillet (such as a cast-iron skillet) over medium-high heat and melt until it starts to bubble, about 1 minute. Add mushrooms and sauté until the moisture evaporates, about 5 minutes.
- Season with salt, pepper, and Italian seasoning and continue cooking for another 2-3 minutes until the color turns golden brown. Salt will further extract more water from the mushrooms, giving them a nice brown color.
- Stir in garlic and cook until fragrant, about 1 minute. Add spinach and cook until wilted, about 1 minute.
- Transfer the mushroom mixture to a plate and set aside.
Stuff the chicken breasts:
- Carefully slice each chicken breast in the middle lengthwise to create a pocket, leaving about ¼ inch from the end (Do not cut all the way through!). Season with salt and pepper evenly on all sides.
- Stuff ¼ cup mushroom mixture and ¼ cup cheese into the pocket of each breast.
- Seal the edges with toothpicks (about 3-4 toothpicks per chicken breast).
Cook the chicken breasts:
- Use a paper towel to wipe the same skillet clean. Heat olive oil over medium-high heat until it sizzles, about 1 minute. Carefully add the stuffed chicken and sear until golden brown, about 3-4 minutes per side. The chicken doesn’t need to be fully cooked at this point.
- Transfer the skillet to the preheated 400F oven and bake for 15 minutes until the melted cheese is bubbly and the chicken is fully cooked through. The internal temperature for the chicken should reach 165F as read on a meat thermometer.
- Let the chicken rest for 2-3 minutes. Serve whole or slice into strips.
How to Serve
Stuffed Chicken Breasts are delicious served on their own, or paired with some of my favorite sides including:
- Pesto Asparagus
- Creamy Garlic Mashed Cauliflower
- Crispy Smashed Potatoes
- Caesar Salad
- Air Fryer Broccoli
Recipe Tips and Tricks
- Make-ahead instructions: To make this recipe ahead of time, cook the stuffing and stuff the chicken breasts. Then, refrigerate the raw, stuffed breasts for up to 2 days before searing and baking them. Bring the chicken to room temperature before you start to sear (about 20 minutes) for even cooking.
- How to store: Store leftover stuffed chicken breasts in an airtight container in the fridge for up to 4 days.
- How to reheat: The best way to reheat stuffed chicken breasts is wrapped in aluminum foil inside a 375F oven. Add a splash of water to the foil, and make sure air can circulate around the chicken. Then, bake for 10-20 minutes until warmed through. Note that larger pieces will need more time.
More Chicken Breast Recipes
- 50 Best Chicken Breast Recipes
- Chicken Roulade with Spinach and Mushrooms
- Chicken Madeira
- Mexican Chicken Breast
- Greek Souvlaki Baked Chicken Breast
- Creamy Lemon Chicken Piccata
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Recipe
Stuffed Chicken Breasts
- Total Time: 1 hour
- Yield: 4 servings
- Diet: Gluten Free
Description
Stuffed Chicken Breasts loaded with mushrooms and spinach are juicy, tender, and flavorful. A handful of simple ingredients transforms regular chicken.
Ingredients
For the stuffing:
- 2 tablespoons unsalted butter
- ½ pound brown mushrooms, sliced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon Italian seasoning
- 1 tablespoon garlic, minced
- 2 cups baby spinach
For the chicken breasts:
- 4 boneless and skinless chicken breasts (about 2 pounds)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup mozzarella cheese, shredded
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400F.
Make the stuffing:
- Add butter in a large oven-proof skillet (such as a cast-iron skillet) over medium-high heat and melt until it starts to bubble, about 1 minute. Add mushrooms and sauté until the moisture evaporates, about 5 minutes.
- Season with salt, pepper, and Italian seasoning and continue cooking for another 2-3 minutes until the color turns golden brown. Salt will further extract more water from the mushrooms, giving them a nice brown color.
- Stir in garlic and cook until fragrant, about 1 minute. Add spinach and cook until wilted, about 1 minute.
- Transfer the mushroom mixture to a plate and set aside.
Stuff the chicken breasts:
- Carefully slice each chicken breast in the middle lengthwise to create a pocket, leaving about ¼ inch from the end (Do not cut all the way through!). Season with salt and pepper evenly on all sides.
- Stuff ¼ cup mushroom mixture and ¼ cup cheese into the pocket of each breast.
- Seal the edges with toothpicks (about 3-4 toothpicks per chicken breast).
Cook the chicken breasts:
- Use a paper towel to wipe the same skillet clean. Heat olive oil over medium-high heat until it sizzles, about 1 minute. Carefully add the stuffed chicken and sear until golden brown, about 3-4 minutes per side. The chicken doesn’t need to be fully cooked at this point.
- Transfer the skillet to the preheated 400F oven and bake for 15 minutes until the melted cheese is bubbly and the chicken is fully cooked through. The internal temperature for the chicken should reach 165F as read on a meat thermometer.
- Let the chicken rest for 2-3 minutes. Serve whole or slice into strips.
Notes
Make-ahead instructions: To make this recipe ahead of time, cook the stuffing and stuff the chicken breasts. Then, refrigerate the raw, stuffed breasts for up to 2 days before searing and baking them. Bring the chicken to room temperature before you start to sear (about 20 minutes) for even cooking.
How to store: Store leftover stuffed chicken breasts in an airtight container in the fridge for up to 4 days.
How to reheat: The best way to reheat stuffed chicken breasts is wrapped in aluminum foil inside a 375F oven. Add a splash of water to the foil, and make sure air can circulate around the chicken. Then, bake for 10-20 minutes until warmed through. Note that larger pieces will need more time.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Chicken
- Method: Bake
- Cuisine: American
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