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Healthy Mushroom Stuffed Chicken Breast

Tender chicken breasts filled with savory mushrooms, fresh spinach, and tangy cheese for a protein-rich, healthy dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large boneless, skinless chicken breasts about 6 oz each
  • 2 cups mushrooms cremini or button, finely chopped
  • 1/2 small yellow onion finely diced
  • 2 cloves garlic minced
  • 2 cups fresh baby spinach roughly chopped
  • 1/2 cup low-fat feta or goat cheese crumbled
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Equipment

  • large skillet
  • Baking dish
  • sharp knife
  • Instant-read thermometer

Method
 

  1. Preheat oven to 375°F (190°C) and lightly grease a baking dish or line with parchment paper.
  2. In a large skillet, heat olive oil over medium heat. Add mushrooms and onions, sautéing for 5-7 minutes until moisture evaporates and onions are translucent.
  3. Stir in garlic, chopped spinach, and dried thyme. Cook for 2 minutes until spinach is wilted.
  4. Remove skillet from heat and stir in crumbled cheese. Season with salt and pepper. Set aside to cool slightly.
  5. Place chicken breasts on a cutting board. Using a sharp knife, cut a horizontal pocket into the thickest part of each breast, being careful not to cut all the way through.
  6. Stuff each chicken pocket with a generous amount of the mushroom and spinach mixture. Secure openings with toothpicks if necessary.
  7. Season the outside of chicken breasts with paprika, salt, and black pepper.
  8. Place stuffed chicken in the prepared baking dish.
  9. Bake for 20-25 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
  10. Remove toothpicks, garnish with fresh parsley, and let rest for 3-4 minutes before serving.

Notes

Storage: Store leftovers in an airtight container for up to 3 days. Reheat covered in a 325°F oven for 12-15 minutes. Substitutions: Swap feta for mozzarella or parmesan. Use nutritional yeast for dairy-free option. Turkey cutlets work with same technique. Pro Tip: Sear stuffed chicken in a hot skillet for 2 minutes per side before baking for a golden exterior. Make-Ahead: Stuff chicken up to 24 hours ahead and refrigerate. Add 3-5 minutes to cooking time.