Mushroom & Spinach Stuffed Chicken
Chicken is usually my go-to for dinner - it's quick, lean, healthy, and it's not too hard to make it taste good. But sometimes chicken gets a little boring and repetitive. I figured why not shake things up a bit, and instead of just serving veggies on the side of my chickie, I'll stuff them into my chicken breasts! It turned out to be super flavorful, and even though it's really easy to make, it looks very impressive. Now that I know how simple it is to make delish stuffed-chicken breasts for dinner, I can't wait to experiment with tons of other veggies and fresh herbs. One of my favorite flavor combos is fresh thyme and mushrooms (like this WNB recipe!), and combined with garlic, shallots, spinach, and freshly-grated parmesan cheese, it's amazing! Seriously, I could have just eaten this stuffing on a toasted baguette, and it would have made for a mean crostini!
But back to the chicken - it was scrumptious, perfect for a date-night-in, and you're going to love it! Here's how to whip this beauty up . . .
2 organic chicken breasts
2 tsp extra virgin olive oil
2 cloves garlic
1 1/2 cups mushrooms
2 cups spinach
2 tbsp freshly grated parmesan cheese
1 tbsp fresh thyme - chopped finely
1 squeeze of lemon juice
Salt & pepper to taste
Start by heating 1 tsp of olive oil on your pan. Add the garlic and shallot, and once it starts to sweat a bit, add the mushrooms and spinach. Sauté until spinach shrinks down and mushrooms soften. Remove from stove and pour mixture onto a cutting board to cool. Chop as finely as you can by hand, or pulse through a food processor. Combine the mushroom/spinach mixture with the parmesan and thyme and season with salt and pepper.
Now it's time to create the pocket in your chicken breasts. With one hand on top of the breast, slice the chicken horizontally, being careful not to cut all the way through, and leaving equal thickness on top and bottom of the pocket. Spoon your veggie/parm mixture into the chicken breast pocket (I was able to fit several spoonfuls), and then press down firmly to "close" the pocket. Squeeze lemon juice over your chicken breasts and season with salt and pepper. Head over to the stove, heat up 1 tsp olive oil, and carefully cook up your chickie! Use toothpicks if necessary to keep the pocket closed.
Cook the chicken a few minutes on each side, flipping when the bottom layer looks white. Cut into each side to check if the chicken is fully cooked. If some stuffing escaped and fell into the pan, just pour it over the chicken when finished, and serve! Enjoy!!
7/17/2013 04:55:48 am
I can't wait to try this recipe... ever since I found your website I've been trying out your yummy recipes! Thanks for this new one. If I'm lactose intolerant will it be just as tasty without the parmesan?
7/19/2013 04:57:48 am
That's great! I'm glad you've been trying out some recipes :). I'm actually a bit lactose intolerant as well, but parmesan doesn't really bother me since it's a dry aged cheese. I think this recipe would still be delicious without the parmesan. The melted cheese just helps keep the stuffing together, but you'll still have plenty of yummy flavors without it!
7/19/2013 11:50:45 am
I have absolutely loved each of your recipes. They are so easy, healthy, and quick. I look forward to it each week. Thank you so much for sharing!
8/13/2013 08:13:56 am
Thanks for the sweet comment Ashley!
8/13/2013 08:14:41 am
Yay!! Thank you Christina! So thrilled you enjoyed it :)
9/9/2013 10:15:20 pm
Is there anyway to print out the recipe? Am I missing a link/button/etc?
10/8/2013 06:24:38 am
Your website was recommended to me by a coworker....so glad I checked it out! It has become a fave...Now about the chicken....DELISH! Got lots of comments from my guy too! Thanks for all the recipes :o)
1/24/2015 12:58:23 pm
Just made this tonight for dinner, it was so unbelievably good!! I even left out the parm and it was still tasty...I did use a seasoned olive oil though which I think gave it a little bit more flavor, but this recipe is for sure a keeper!! Still can't get over how yummy it was. Thanks so much for sharing! :)
2/3/2015 01:37:25 pm
So glad to hear that!
3/18/2015 11:19:39 am
OMG New Fave. The family chowed down on the chicken!
6/18/2015 06:00:36 am
I'm making thus for dinner tonight. Can I bake it instead?
6/18/2015 04:03:52 pm
Definitely! Great idea :)
3/18/2017 02:04:04 am
I,m in the process of oven cooking for tonight's dinner. I,m in Australia.
3/28/2017 08:57:26 pm
Hope you love it! Let me know how it turns out!
8/23/2015 08:46:06 am
just cooked. Very good. Only substitute was lemon pepper on top of chicken- didn't have lemon
10/7/2015 08:02:27 pm
I have made this twice in the last 8 days,, LOVE IT. Today I added a touch of lean ground sausage and finely chopped carrots and celery in the stuffing. AMAZING,, my new favorite dish.
6/18/2016 03:32:43 pm
Great idea DeeDee! I will definitely try that next time I make it - yum!!
6/15/2016 07:41:44 pm
I'm stuck. I followed all the directions and it's taking forever for the inside of the chicken to cook on the inside. My chicken is burnt on both sides and raw in the middle, can you help me with some advice?
6/18/2016 03:36:27 pm
Oh no Olivia! I'm so sorry that happened! Maybe the chicken breasts were extra thick and it took longer for them to cook? Shoot! I typically go with a medium-sized chicken breast and that seems to work out, but another option would be to bake it instead. You could try baking for 25-30 minutes on 400 and see if that works out better! Keep me posted!
8/21/2017 04:37:43 pm
I tried this recipe tonight and it was absolutely delicious! I fried some bacon and used the fat from the bacon as the oil to cook the chicken breast in for another layer of flavor, then crumbled the bacon and added it to the top of the chicken before eating it. This is a filling, quick and easy recipe that takes eating chicken to another level. Thanks for sharing!
8/22/2017 08:55:17 pm
Hi Kay! So so glad!! Great idea... I bet that added a ton of flavor! Thanks for letting me know that you loved it :)
7/23/2018 12:13:18 am
Looks amazing and the ‘stuffing’ is great. However cooking on the stove does not work at all! - a few minutes on each side is nowhere near enough. Would recommend going for the oven option otherwise you’ll spend your whole day in the kitchen!
7/25/2018 06:43:34 pm
Hi Cheri! Thanks for the feedback! I've made it on the stove a few times but usually with smaller-sized chicken breasts. I should revise the post to specify that! If they're larger, it would be better to do it in the oven so it cooks more evenly. I'm realizing how much this recipe needs some updated photos so maybe I'll give the whole post a revamp! :)
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Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.