Are you looking for a restaurant-quality meal that you can easily make at home? Look no further than creamy mushroom and spinach stuffed chicken! This dish is packed with flavor, combining juicy chicken breasts with a creamy, savory filling. It’s perfect for a weeknight dinner or a special occasion.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 cup sliced mushrooms (such as cremini or baby bella)
- 1 cup fresh spinach, chopped
- 2 cloves garlic, minced
- 4 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup chicken broth
- 1/4 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 8 slices of mozzarella cheese
Execution
Prepare the filling: Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until softened, about 5 minutes. Add spinach and garlic, and cook until the spinach is wilted, about 2-3 minutes. Remove from heat and stir in cream cheese, Parmesan cheese, thyme, salt, and pepper.
Prepare the chicken: Cut a pocket into each chicken breast by slicing horizontally through the thickest part, being careful not to cut all the way through. Season the chicken breasts with salt and pepper.
Stuff the chicken: Spoon the mushroom and spinach filling into the pockets of the chicken breasts. If desired, place 2 slices of mozzarella cheese on top of the filling. Secure with toothpicks if needed.
Sear the chicken: Heat olive oil in the same skillet over medium-high heat. Sear the chicken breasts for 3-5 minutes per side, until golden brown.
Bake the chicken: Pour chicken broth and heavy cream into the skillet. Bring to a simmer, then reduce heat and cover. Cook for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Serve: Remove the chicken from the skillet and let it rest for 5 minutes before serving. Spoon the creamy sauce over the chicken and garnish with fresh parsley, if desired.
Additional tips for the best Creamy Mushroom and Spinach Stuffed Chicken
- Don’t overcook the chicken, or it will be dry.
- Use a meat thermometer to ensure it reaches the correct internal temperature.
- For extra flavor, add a splash of dry white wine to the sauce.
- You can use different types of mushrooms, such as shiitake or portobello.
- If you don’t have heavy cream, you can use half-and-half or milk.
- Feel free to add other vegetables to the filling, such as onions or bell peppers.
- To prevent the filling from leaking out, use toothpicks to secure the chicken breasts.
