Go Back
–+ servings
Creamy Mushroom and Spinach Stuffed Chicken finished recipe

Creamy Mushroom and Spinach Stuffed Chicken

Creamy Mushroom and Spinach Stuffed Chicken pairs tender chicken breasts with a savory filling of sautéed mushrooms, wilted spinach, cream cheese, Parmesan, and garlic. The filling stays rich and creamy while the chicken develops a lightly browned exterior and finishes gently in the oven.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 stuffed chicken breasts
Ingredients Method Notes

Ingredients
  

  • Mushroom and Spinach Filling
  • 1 tablespoon olive oil
  • 6 ounces cremini mushrooms finely chopped
  • 2 cups baby spinach roughly chopped
  • 2 garlic cloves (about 6 g) minced
  • 4 ounces full-fat cream cheese softened
  • 1/3 cup finely grated Parmesan cheese
  • 1/4 teaspoon fine salt
  • 1/8 teaspoon ground black pepper
  • Chicken
  • 4 boneless skinless chicken breasts, about 7 to 8 ounces (200 to 225 g) each
  • 1 teaspoon fine salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1 tablespoon olive oil

Method
 

Method
  1. Heat the oven to 400°F (200°C). Have the chicken, filling ingredients, and toothpicks ready before you begin assembling.
  2. Heat 1 tablespoon (15 ml) olive oil in a large 12-inch (30 cm) oven-safe skillet over medium-high heat. Add the chopped mushrooms and cook for 5 to 7 minutes, stirring occasionally, until their released liquid has evaporated and the mushrooms are lightly browned.
  3. Reduce the heat to medium: Add the spinach and minced garlic and cook for 1 to 2 minutes, stirring, until the spinach is wilted and excess moisture has evaporated. Remove the mixture from the skillet and let it cool for about 5 minutes.
  4. Combine the softened cream cheese, Parmesan, ¼ teaspoon salt, and ⅛ teaspoon black pepper in a mixing bowl. Stir in the mushroom-spinach mixture. The finished filling should be thick, creamy, and scoopable rather than runny.
  5. Pat the chicken breasts dry: Working with one breast at a time, place it flat on a cutting board and carefully cut a deep horizontal pocket into the thickest side. Stop before cutting through the opposite side or ends.
  6. Season the outside of the chicken evenly with 1 teaspoon salt, ½ teaspoon black pepper, garlic powder, and Italian seasoning. Divide the filling evenly among the four pockets. Gently press the edges together and secure each opening with toothpicks. Avoid packing the pockets so tightly that the filling is forced out.
  7. Wipe out the skillet if necessary, then heat the remaining 1 tablespoon (15 ml) olive oil over medium-high heat. Add the stuffed chicken and sear for about 2 to 3 minutes per side, until golden brown. Turn carefully so the pockets remain closed.
  8. Transfer the oven-safe skillet to the preheated 400°F (200°C) oven. Bake for 12 to 17 minutes, depending on the thickness of the chicken. Check the thickest part of the meat rather than the filling; the chicken should reach a safe internal temperature of 165°F (74°C).
  9. Remove the skillet from the oven and let the chicken rest for 5 minutes. Remove all toothpicks before serving. The chicken should be juicy and opaque throughout, with a hot, creamy filling in the center.

Notes

Refrigerate leftover stuffed chicken in an airtight container within 2 hours of cooking and use within 3 to 4 days. For reheating, cover the chicken loosely and warm it in a 325°F (165°C) oven until the center reaches 165°F (74°C); gentler reheating helps reduce dryness. For freezing, cool the cooked chicken completely, wrap the individual portions well, and place them in a freezer-safe container or bag. Freeze for up to 2 months for good quality. Thaw overnight in the refrigerator before reheating.

Tried this recipe?

Let us know how it was!