Description
This Healthy Mushroom Stuffed Chicken Breast recipe offers a delicious and nutritious dinner option featuring tender chicken breasts filled with a savory mixture of sautéed mushrooms, onions, garlic, spinach, and low-fat cheese. Baked to perfection with aromatic herbs, this dish is both wholesome and packed with flavor.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Stuffing
- 2 cups mushrooms, finely chopped (such as button or cremini)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped (optional)
- 1/2 cup shredded low-fat cheese (such as mozzarella or cheddar)
- 1 teaspoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the stuffed chicken breasts.
- Cook the Filling: In a skillet over medium heat, warm the olive oil. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add Mushrooms and Garlic: Stir in the minced garlic and finely chopped mushrooms. Cook until the mushrooms release their moisture and become tender, roughly 5-7 minutes.
- Add Spinach and Season: If using, add the chopped spinach to the skillet and cook until wilted. Season the mixture with dried thyme, dried oregano, salt, and pepper. Remove the skillet from heat.
- Mix in Cheese: Stir the shredded low-fat cheese into the mushroom mixture until evenly combined.
- Prepare Chicken: Pat the chicken breasts dry with paper towels. Using a sharp knife, carefully slice a pocket into the side of each breast without cutting all the way through.
- Stuff Chicken: Generously fill each chicken breast pocket with the prepared mushroom and cheese mixture. Secure the openings with toothpicks if needed to hold the filling inside.
- Season and Arrange: Place the stuffed chicken breasts in a baking dish. Season the exterior with salt and pepper as desired.
- Bake: Bake in the preheated oven for 30-35 minutes or until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (75°C).
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes to retain moisture. Remove toothpicks, top with fresh chopped parsley if desired, and serve warm.
Notes
- Ensure internal temperature reaches 165°F (75°C) for safe consumption.
- Use toothpicks to securely close the chicken pockets to prevent stuffing from spilling.
- Fresh spinach is optional but adds great color and nutrients.
- For a richer flavor, swap low-fat cheese with regular cheese if preferred.
- Leftover stuffed chicken breasts can be refrigerated for up to 3 days.
