There’s something undeniably comforting about stuffed chicken.
This Creamy Spinach Mushroom Stuffed Chicken has quickly become one of my favorite weeknight meals—it’s tender, cheesy, and filled with a savory mix of mushrooms, garlic, and spinach.
Why I Love This Recipe
It’s hard not to love a recipe that delivers gourmet flavor without complicated steps.
I especially enjoy how the garlic-thyme mushrooms and gooey mozzarella create a filling that tastes like something you’d find at a restaurant.
Plus, it’s baked in one skillet—less cleanup, more flavor!
What You’ll Need (Ingredient Highlights)
Chicken breasts: Boneless, skinless, and perfect for stuffing.
Mushrooms: Add a savory, earthy depth—baby bella or white mushrooms work great.
Spinach: Wilts down beautifully and adds color and nutrients.
Mozzarella cheese: Melts into the filling for a creamy finish.
Garlic + thyme: Classic aromatics that bring warmth and herby notes.
Butter + olive oil: For sautéing and getting that golden sear.
Pro Tips Before You Start
Slice your chicken carefully—don’t cut all the way through!
Let the spinach wilt just slightly to avoid sogginess.
Use an oven-safe skillet so you can go straight from stovetop to oven.
Let the chicken rest before slicing—this keeps it juicy inside.
How to Make Creamy Spinach Mushroom Stuffed Chicken
Step 1: Prep the Oven and Chicken
Preheat your oven to 390°F (200°C).
Cut a pocket in each chicken breast, keeping one side intact.
Season the inside and outside with salt and pepper.
Step 2: Sauté the Filling
Melt butter in a skillet over high heat.
Add mushrooms and sauté until golden (about 3 minutes).
Stir in garlic, thyme, and remaining seasoning.
Add spinach and cook just until wilted, then remove from heat.
Step 3: Stuff the Chicken
Divide the mushroom mixture and spoon it into each chicken pocket.
Add slices of mozzarella on top. Secure with toothpicks if needed.
Step 4: Sear for Flavor
Wipe the skillet clean and add olive oil.
Sear chicken for about 1½–2 minutes per side until golden brown.
Step 5: Bake to Perfection
Transfer skillet to the oven and bake for 15 minutes, or until the chicken reaches 149°F (65°C).
Let it rest for 5 minutes under foil before serving.
What to Serve It With
This stuffed chicken goes perfectly with:
Creamy mashed potatoes
Roasted vegetables
Baked lemon herb risotto
A crisp green salad with balsamic vinaigrette
Variations / Substitutions
Swap mozzarella for Swiss, provolone, or even cream cheese for extra richness.
Use kale or arugula instead of spinach.
Add chopped sun-dried tomatoes to the filling for tang.
Storage & Leftovers
Let leftovers cool fully, then store in an airtight container in the fridge for up to 3 days.
To reheat, warm gently in the oven at 325°F (165°C) until heated through.
FAQs
Can I make this ahead of time?
Yes! Stuff the chicken and refrigerate for up to 12 hours before cooking.
Can I freeze stuffed chicken?
Absolutely. Wrap tightly and freeze before baking. Thaw overnight and cook as directed.
What’s the best cheese for stuffing?
Mozzarella is perfect, but you can use gouda, provolone, or a mild cheddar.
Can I grill the chicken instead of baking?
Searing and baking gives better control, but grilling over indirect heat works too.
How do I know the chicken is done?
Use a thermometer—internal temp should reach 149°F (65°C) at the thickest point.
What kind of mushrooms work best?
Cremini or button mushrooms are both great. Just slice them thinly.
Can I skip the searing step?
You can, but searing adds a deeper flavor and better texture.
Final Thoughts
This Creamy Spinach Mushroom Stuffed Chicken feels indulgent yet fresh.
It’s ideal for a weeknight dinner but elegant enough for guests.
I keep coming back to it for the melt-in-your-mouth filling and how easy it is to pull off.
