Delicious Mushroom and Spinach Stuffed Chicken Recipe – Creamy, Flavorful, and Easy to Make
1. Introduction
If you’re searching for a comforting, yet elegant dish that’s sure to impress, look no further than Mushroom and Spinach Stuffed Chicken. This dish takes juicy chicken breasts and elevates them with a creamy, flavorful filling made from sautéed mushrooms, spinach, and a combination of rich cheeses. Whether you’re making dinner for your family, hosting a dinner party, or craving something satisfying after a long day, this stuffed chicken recipe is sure to hit the spot.
What makes this dish so special is how easy it is to prepare while still feeling like a gourmet meal. It’s a perfect balance of savory and creamy, with the tender chicken serving as a great base for the flavorful filling. You can customize the stuffing to your liking, add your favorite herbs and seasonings, or even swap the filling ingredients based on dietary preferences.
In this post, I’ll take you through everything you need to know to make Mushroom and Spinach Stuffed Chicken, including a breakdown of ingredients, easy-to-follow steps, and tips for getting the best results. Let’s get cooking!
2. Ingredients Breakdown
Let’s go over the key ingredients that make this Mushroom and Spinach Stuffed Chicken so delicious. These are all easy-to-find items, and with just a few simple tips, you can create a flavor-packed dish that’s both comforting and sophisticated.
- Chicken Breasts: Boneless, skinless chicken breasts are the perfect vessel for this stuffed recipe. They’re easy to work with, cook quickly, and are versatile. If you prefer dark meat, you can use boneless, skinless chicken thighs instead. Be sure to butterfly the chicken breasts to create a pocket for the filling.
- Mushrooms: Fresh mushrooms, such as cremini or button mushrooms, are ideal for this stuffing. Mushrooms bring an earthy, savory flavor to the dish, and when sautéed, they become tender and flavorful. You can also use a combination of wild mushrooms for added depth of flavor.
- Spinach: Fresh spinach is the perfect green to pair with the mushrooms in this dish. It wilts down quickly when cooked, so it doesn’t overwhelm the stuffing. You can substitute with other greens, such as kale or arugula, but spinach is the most common choice for this recipe.
- Cream Cheese: Cream cheese helps create a rich, creamy filling that binds the mushrooms and spinach together. It also adds a mild tanginess that complements the earthiness of the mushrooms. If you prefer a lighter version, you can use Greek yogurt or ricotta cheese as a substitute.
- Parmesan Cheese: Parmesan adds a sharp, nutty flavor to the filling. It also helps thicken the mixture, creating a cheesy, indulgent stuffing. You can also use a combination of Parmesan and mozzarella for a melty filling.
- Garlic: Fresh garlic is a must for adding aromatic, savory flavor. It enhances the richness of the cream cheese and adds depth to the overall filling. Be sure to mince it finely to distribute the flavor evenly throughout the stuffing.
- Onion: A small onion, finely chopped, adds sweetness and depth to the filling. You can use yellow, white, or even shallots for a more delicate flavor.
- Olive Oil: Olive oil is used for sautéing the mushrooms, spinach, and onions. It provides a subtle, fruity flavor that complements the other ingredients.
- Herbs: Fresh herbs like thyme, rosemary, and parsley work wonderfully in this recipe. You can use dried herbs in a pinch, but fresh herbs will bring a more vibrant flavor to the stuffing.
Substitutions:
- Gluten-Free: This recipe is naturally gluten-free, but make sure the cheeses and any additional ingredients you use (like broth or seasonings) are also gluten-free.
- Dairy-Free: To make this dish dairy-free, you can substitute the cream cheese with a dairy-free cream cheese or cashew-based cream, and use dairy-free cheese like vegan Parmesan.
3. Step-by-Step Instructions
Now that we’ve gone over the ingredients, it’s time to cook! Follow these simple steps to make your Mushroom and Spinach Stuffed Chicken:
- Prepare the Chicken
Start by butterflying the chicken breasts. To do this, place the chicken breast on a cutting board and carefully slice it horizontally (not all the way through) to create a pocket. Be careful not to cut through the entire breast. Once butterflied, season the chicken with salt and pepper on both sides. Set aside. - Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 3-4 minutes until softened and fragrant. Add the mushrooms to the skillet and cook for another 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown. Finally, add the spinach to the skillet and cook for another 2-3 minutes until it wilts down. Season with salt and pepper to taste. Remove the skillet from heat and let the mixture cool slightly. - Prepare the Stuffing
In a medium bowl, combine the sautéed mushroom and spinach mixture with the cream cheese and Parmesan cheese. Stir until the ingredients are well incorporated and form a creamy, cheesy mixture. Taste the filling and adjust the seasoning if needed, adding more salt, pepper, or herbs. - Stuff the Chicken
Carefully stuff each chicken breast with the mushroom and spinach mixture, being sure not to overfill it. Use toothpicks to secure the chicken breasts closed if necessary. Be gentle when handling the stuffed chicken to prevent the filling from spilling out. - Cook the Stuffed Chicken
Preheat your oven to 375°F (190°C). In the same skillet you used to sauté the vegetables, heat 1 tablespoon of olive oil over medium-high heat. Carefully place the stuffed chicken breasts in the skillet and sear each side for 3-4 minutes until golden brown. Then, transfer the skillet to the oven and bake the chicken for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). - Serve
Remove the toothpicks and slice the stuffed chicken into medallions, if desired. Serve immediately, garnished with fresh parsley or thyme, and enjoy the delicious combination of tender chicken, creamy mushroom-spinach filling, and crispy golden crust.
4. Tips and Variations
Here are some tips to ensure you get the best results with your Mushroom and Spinach Stuffed Chicken:
- Use a Meat Thermometer: To ensure the chicken is perfectly cooked, use a meat thermometer. The chicken should reach an internal temperature of 165°F (74°C) to be safe to eat.
- For Extra Creaminess: Add a tablespoon of heavy cream or a dollop of sour cream to the filling mixture for an extra creamy texture.
- Vegetarian Version: To make this dish vegetarian, simply double the amount of mushrooms and spinach. You can also add in other vegetables like zucchini, bell peppers, or artichoke hearts.
- Add More Cheese: For a cheesier filling, sprinkle some extra shredded mozzarella or Gruyère cheese on top of the stuffed chicken before baking.
- For a Smokier Flavor: Add a dash of smoked paprika to the filling for a subtle smokiness that pairs well with the earthy mushrooms.
5. Serving Suggestions
Mushroom and Spinach Stuffed Chicken is rich and satisfying on its own, but here are some sides to complement it:
- Rice or Quinoa: Serve the stuffed chicken over a bed of rice or quinoa to soak up the creamy sauce and add a bit of texture.
- Garlic Bread: A warm slice of garlic bread pairs perfectly with this dish for a bit of crunch and extra flavor.
- Roasted Vegetables: Roasted vegetables like carrots, Brussels sprouts, or broccoli provide a healthy, vibrant contrast to the richness of the chicken.
- Salads: A fresh salad with arugula, spinach, or mixed greens, dressed with lemon vinaigrette, can balance out the richness of the dish.
For drinks, a light white wine like Chardonnay or Sauvignon Blanc pairs well with the creamy chicken, or a refreshing iced tea for a non-alcoholic option.
6. Storage and Reheating Instructions
- Fridge: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Be sure to let the chicken cool completely before storing.
- Freezer: You can freeze the stuffed chicken for up to 2 months. Wrap each piece tightly in plastic wrap and foil before freezing. When ready to reheat, thaw in the fridge overnight and bake until heated through.
- Reheating: To reheat, place the chicken in an oven-safe dish and cover with foil. Bake at 350°F (175°C) for 15-20 minutes or until heated through. You can also reheat individual portions in the microwave for 2-3 minutes.
7. Recipe Notes
- Can Be Prepped Ahead: You can stuff the chicken and prepare the filling ahead of time. Just store it in the fridge until you’re ready to cook.
- For a Crispy Crust: If you prefer a crispier crust, broil the stuffed chicken for the last 2-3 minutes of baking.
- Use Fresh Herbs: Fresh herbs like thyme, rosemary, or basil can add extra flavor to the filling and garnish.
8. Nutrition Information (Per Serving)
| Nutrient | Amount per Serving |
| Calories | 400 |
| Fat | 22g |
| Saturated Fat | 9g |
| Carbs | 8g |
| Sugar | 2g |
| Fiber | 3g |
| Protein | 42g |
| Sodium | 800mg |
| Cholesterol | 120mg |
| Calcium | 150mg |
| Iron | 3mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
Course: Main Course
Cuisine: American, Italian
Servings: 4
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 cups fresh mushrooms, sliced
- 2 cups fresh spinach, chopped
- 4 oz cream cheese
- 1/2 cup Parmesan cheese, grated
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Prepare the chicken breasts.
- Sauté mushrooms, spinach, onions, and garlic.
- Make the filling with cheese and seasonings.
- Stuff the chicken and bake.
- Serve with garnish.
Notes:
- Can be prepped ahead of time.
- Best served with garlic bread or rice.
Nutrition:
Calories: 400 | Fat: 22g | Protein: 42g | Carbs: 8g
🏷️ Diet Tags
- Gluten-Free (with substitutions)
- High-Protein
- Low-Carb
🌿 Health Benefits
- High in protein
- Full of vitamins and minerals from spinach and mushrooms
FAQs
Can I use frozen spinach?
Yes, frozen spinach works, but be sure to thaw and squeeze out excess water before using it in the filling.
Can I make this ahead of time?
Yes! You can prepare the stuffed chicken and store it in the fridge for up to 24 hours before baking. Just make sure it’s covered tightly.
10. Final Thoughts
Mushroom and Spinach Stuffed Chicken is the kind of dish that feels fancy, but is simple enough for a weeknight meal. Whether you’re feeding your family or entertaining guests, this dish is sure to be a hit. I hope you give it a try and let me know how it turns out in the comments below!