Mushroom Stuffed Chicken Breast

A tender chicken breast filled with sautéed mushrooms, spinach, and a creamy cheese mixture, perfect for a weeknight dinner or meal prep.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

For the Filling

2 cups mushrooms, finely chopped Pat mushrooms dry before sautéing.
1 cup spinach, chopped Can substitute with thawed and well-drained frozen spinach.
1/2 cup cream cheese For a lighter option, use reduced-fat cream cheese.
1/2 cup grated Parmesan cheese Can substitute with grated Pecorino Romano for a sharper flavor.
2 cloves garlic, minced
1 teaspoon Italian seasoning
to taste Salt and pepper
Olive oil for cooking

For the Chicken

Preparation

Preheat the oven to 375°F (190°C).
Heat a drizzle of olive oil in a skillet over medium heat and add the minced garlic and chopped mushrooms.
Sauté until the mushrooms are soft and most of their liquid has evaporated.
Stir in the chopped spinach, cream cheese, and grated Parmesan into the skillet.
Add the Italian seasoning, salt, and pepper, then let the mixture cool.
Use a sharp knife to cut a pocket into each chicken breast and stuff with the cooled mushroom and spinach mixture.
Sear the stuffed chicken breasts on both sides in the skillet until browned.

Cooking

Transfer the chicken to a baking dish and bake for 25 to 30 minutes until cooked through (internal temperature should reach 165°F).

Serving: 1Calories: 350kcalCarbohydrates: 6gProtein: 35gFat: 20gSaturated Fat: 10gSodium: 600mgFiber: 2gSugar: 1g

Keep cooked stuffed chicken refrigerated for 3 to 4 days in an airtight container. For longer storage, freeze individual portions for up to 3 months.

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