Mushroom Stuffed Chicken Breast (Print-Friendly Version)

Tender chicken breast stuffed with savory mushrooms, spinach, and cheese, then seared and baked to juicy perfection.

# Ingredients:

→ For the Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1/2 teaspoon paprika
03 - Salt and black pepper, to taste
04 - 1 tablespoon olive oil
05 - Toothpicks or kitchen twine

→ For the Mushroom Filling

06 - 1 cup mushrooms, finely chopped (button, cremini, or shiitake)
07 - 1/4 cup spinach, chopped
08 - 1 clove garlic, minced
09 - 1/2 teaspoon dried thyme or Italian seasoning
10 - 1/4 teaspoon salt
11 - 1/4 cup shredded mozzarella cheese (or feta for a tangy twist)
12 - 1/2 tablespoon olive oil

→ For the Optional Chicken Topping

13 - 1 tablespoon butter or olive oil
14 - 1/2 teaspoon dried oregano
15 - 1 tablespoon grated Parmesan cheese (optional)

# Steps:

01 - Heat 1/2 tablespoon of olive oil in a pan over medium heat. Add the chopped mushrooms and cook for about 5 minutes, allowing them to release their moisture and become golden brown. Stir in garlic, spinach, thyme, and salt. Cook for another 2 minutes until the spinach is wilted and fragrant. Remove the pan from heat and mix in the mozzarella cheese. Set the filling aside.
02 - Place a chicken breast on a cutting board. Using a sharp knife, carefully slice horizontally through the thickest part of the chicken breast, stopping just before cutting all the way through. Open the chicken breast like a book. If the chicken is too thick, cover it with plastic wrap and gently pound it with a rolling pin or meat mallet to an even thickness for uniform cooking.
03 - Spoon half of the mushroom filling onto one side of each butterflied chicken breast. Fold the other side over the filling and secure the edges with toothpicks or kitchen twine. Avoid overstuffing to prevent filling from spilling during cooking.
04 - Heat the remaining 1/2 tablespoon of olive oil in an oven-safe skillet over medium heat. Sprinkle the outside of the chicken with paprika, salt, and black pepper. Sear the stuffed chicken for 2-3 minutes per side, or until golden brown to lock in moisture and create a flavorful crust.
05 - Preheat the oven to 375°F (190°C). Transfer the skillet to the oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). If your skillet is not oven-safe, transfer the chicken to a baking dish before placing it in the oven.
06 - If desired, melt 1 tablespoon of butter or olive oil in a small pan. Stir in dried oregano and drizzle over the baked chicken. Sprinkle with grated Parmesan cheese for extra flavor.

# Notes & Tips:

01 - A meat thermometer should read 165°F (75°C) in the thickest part of the chicken.
02 - If a thermometer is unavailable, cut into the chicken to check that it is white and opaque inside with no pink.
03 - Do not overcook; check for doneness after 15 minutes in the oven.
04 - Let the chicken rest for 5 minutes after baking to allow juices to redistribute, keeping it moist.

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