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Creamy Mushroom and Spinach Stuffed Chicken

Creamy mushroom and spinach stuffed chicken breast with parmesan cream sauce.
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This dish transforms simple ingredients into a restaurant-quality meal that feels like a warm hug on a plate. Juicy chicken breasts are stuffed with a savory, creamy filling of mushrooms, spinach, and cheese, then baked and served with a luxurious pan sauce. It is perfect for a special weeknight dinner or an impressive centerpiece for guests.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 8 oz cremini or baby bella mushrooms, finely chopped
  • 3 cups fresh spinach, roughly chopped
  • 4 oz cream cheese, softened
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 small shallot or 1/4 cup yellow onion, finely diced
  • 2 tablespoons olive oil, divided
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • Salt and black pepper to taste
  • 1 cup chicken broth
  • 1/2 cup heavy cream or half-and-half
  • 1 tablespoon Dijon mustard
  • 1 tablespoon all-purpose flour (or cornstarch for gluten-free)
  • 1/4 cup grated Parmesan cheese (for sauce)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the chicken by slicing a deep horizontal pocket into the thickest side of each breast. Season inside and out with salt and pepper.
  2. Make the stuffing. Heat 1 tbsp olive oil in a skillet over medium heat. Cook shallot and mushrooms for 5-7 minutes until golden. Add garlic and thyme, cook 1 minute. Add spinach and cook until wilted, about 2 minutes. Transfer to a bowl, let cool 5 minutes, then stir in cream cheese, mozzarella, and 1/4 cup Parmesan until combined.
  3. Preheat oven to 400°F (200°C). Stuff each chicken breast with the filling and secure openings with toothpicks.
  4. Heat remaining 1 tbsp oil in the skillet over medium-high heat. Sear stuffed chicken for 2-3 minutes per side until golden. Transfer to a baking dish.
  5. Bake for 20-25 minutes, or until internal temperature reaches 165°F.
  6. Make the pan sauce. In the same skillet over medium heat, sprinkle flour and whisk for 1 minute. Gradually whisk in chicken broth, simmer for 3-4 minutes to thicken. Stir in heavy cream, Dijon mustard, and 1/4 cup Parmesan. Simmer 2-3 minutes until creamy. Season with salt and pepper.
  7. Remove toothpicks from chicken. Serve each breast topped with pan sauce and garnished with fresh parsley.

Notes

For even cooking, pound thick chicken breasts to 1/2-inch thickness before slicing the pocket. Do not overstuff. Use a meat thermometer to avoid overcooking. Let cream sit out to take the chill off before adding to the hot sauce to prevent curdling.

Nutrition

Find it online: https://www.homestyletable.com/creamy-mushroom-spinach-stuffed-chicken/