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Stuffed Chicken Breasts loaded with mushrooms and spinach are juicy, tender, and flavorful. A handful of simple ingredients transforms regular chicken. |

Stuffed Chicken Breasts

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  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 1 hour
  • Yield: 4 servings
  • Diet: Gluten Free


Stuffed Chicken Breasts loaded with mushrooms and spinach are juicy, tender, and flavorful. A handful of simple ingredients transforms regular chicken.


For the stuffing:

  • 2 tablespoons unsalted butter
  • 1/2 pound brown mushrooms, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon Italian seasoning
  • 1 tablespoon garlic, minced
  • 2 cups baby spinach

For the chicken breasts:

  • 4 boneless and skinless chicken breasts (about 2 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup mozzarella cheese, shredded
  • 1 tablespoon olive oil


  1. Preheat oven to 400F.

Make the stuffing:

  1. 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.
  2. 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.
  3. Stir in garlic and cook until fragrant, about 1 minute. Add spinach and cook until wilted, about 1 minute.
  4. Transfer the mushroom mixture to a plate and set aside.

Stuff the chicken breasts:

  1. Carefully slice each chicken breast in the middle lengthwise to create a pocket, leaving about 1/4 inch from the end (Do not cut all the way through!). Season with salt and pepper evenly on all sides.
  2. Stuff 1/4 cup mushroom mixture and 1/4 cup cheese into the pocket of each breast.
  3. Seal the edges with toothpicks (about 3-4 toothpicks per chicken breast).

Cook the chicken breasts:

  1. 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.
  2. 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.
  3. Let the chicken rest for 2-3 minutes. Serve whole or slice into strips.


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