Stuffed chicken mushrooms

This stuffed chicken with mushrooms is a classy dish that’ll wow your friends—even though it’s super easy to whip up. The yummy filling turns plain chicken breasts into something that tastes straight out of a fancy bistro.

This became my signature dish for hanging out with friends. The first time I made it for my in-laws, they were sure I’d gotten takeout from a fancy place.

Tasty Ingredients

• 2 boneless skinless chicken breasts (about 220g each): Try for pieces around the same size so they cook evenly
• Salt and black pepper: Simple seasoning to pull all the flavors together
• 2 tablespoons unsalted butter: Butter adds a rich taste that really lifts up those mushrooms
• 200g sliced mushrooms: Use white mushrooms for something mild, or swap in wild ones if you want bold flavor
• 2 cloves garlic, chopped up: Brings a gentle kick and nice aroma to your filling
• Fresh thyme: This herb goes perfectly with both the mushrooms and chicken
• 2 cups baby spinach: Brings in color, nutrition, and freshness
• 80g mozzarella slices: Melts nice and creamy right in the middle
• 1 tablespoon olive oil: Great for browning the chicken before baking

Simple Step-by-Step Directions

Let it Rest and Serve:

Move your chicken from the oven to a plate. Lightly tent it with foil and let it hang out for five minutes so the juices stay put. That’s how you get chicken that’s juicy and never dry.

Bake the Chicken:

Slide the skillet straight into your hot oven. Cook around 15 minutes. The inside should hit 65°C—check the thickest part, not the filling. That way, you get perfectly cooked chicken every time.

Brown the Chicken:

Quickly wipe out the pan and get the olive oil hot over medium-high heat. Lay in the stuffed chicken and let it get golden for about ninety seconds per side. That adds a great flavor and texture.

Stuff and Secure:

Pack the mushroom filling inside each chicken breast pocket. Add the mozzarella on top of that to melt as it cooks. Use toothpicks to keep everything sealed up and in place.

Add Spinach:

Toss in your baby spinach and stir for half a minute till it wilts and shrinks down. It gives your filling color and extra nutrition.

Make the Mushroom Mix:

Melt the butter on high in an oven-safe skillet until it’s bubbling. Add the mushrooms, let them sit and brown for three minutes. Mix in garlic, thyme, and remaining salt and pepper, then cook two more minutes till everything smells amazing and looks golden.

Prep the Chicken:

Slice the side of each chicken breast with a sharp knife to make a deep pocket, but don’t cut all the way through. Sprinkle inside and out with half the salt and pepper for flavor from the get-go.

Heat the Oven:

Set your oven to 200°C (or 180°C if it has fan assist) while you get things ready. That way your chicken goes in at just the right temp.

The mushrooms are what really shine here. I learned that mixing different types—like button, shiitake, and oyster mushrooms—makes the taste way more interesting. Even my husband, who used to hate mushrooms, asks for this every week now.

Storage and Make-Ahead Tips

This stuffed chicken with mushrooms stores perfectly in the fridge up to 3 days if you pop it in an airtight container. To reheat, warm it in the oven at 150°C for around 15 minutes to keep it nice and juicy. Skip the microwave or the chicken might come out rubbery.

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Ingredient Swaps

Want to lighten things up? Swap the mozzarella with some creamy goat cheese for a tangier taste and fewer calories. If you're skipping dairy altogether, just leave out the cheese and double down on mushrooms and herbs so your filling still packs a punch.

Pair It With...

This stuffed chicken goes really well with a creamy lemon and herb risotto that balances the richness of the mushrooms. For something lighter, just toss together a green salad with balsamic dressing—it cuts right through all those earthy flavors.

Pro Tricks

• Start with chicken breasts about the same size so they cook evenly—no overdone pieces
• Let the chicken sit out for 15 minutes before cooking to keep it extra tender and help it cook evenly
• Cut the chicken on a diagonal just before serving to show off that pretty, colorful filling

Frequently Asked Questions

→ What type of cheese works best for stuffing chicken?

You can go for mozzarella, Gruyere, or any cheese that melts smoothly and adds richness to the dish.

→ How can I make sure the chicken is cooked properly?

Use a kitchen thermometer. The chicken should reach an internal temperature of 150°F (65°C) for perfect doneness.

→ Can I swap mushrooms for other veggies?

Absolutely! You can try zucchini, bell peppers, or even tomatoes based on what you like.

→ Is this meal something I can prep ahead of time?

Yes, you can prep the stuffed chicken a few hours earlier. But it’s better to cook it right before serving for the freshest flavor.

→ How to keep the cheese from leaking while cooking?

Secure the chicken pockets with toothpicks and avoid overfilling them to keep the cheese inside.