This spinach and mushroom stuffed chicken breast is juicy and loaded with flavor. It’s a 30-minute one-pan meal that everyone loves.
Raise your hand if you’re looking for new low-carb chicken recipes to try! Today I’m sharing a new stuffed chicken recipe that the whole family will enjoy, whether they’re on the keto diet or not.
This delicious and filling low-carb stuffed chicken is ideal even if you’re short on time.
Chicken breast is one of the easiest proteins to cook with, but sometimes it can get a little bit boring. Here on the blog, I share tons of delicious chicken recipes, and this one is no exception.
Just like our cream cheese spinach stuffed chicken breast, I’m sure you’ll love this delicious and creamy chicken breast recipe too. Trust me when I say that the whole family will love this recipe, so gather all the ingredients and get cooking.
This delicious and filling low-carb stuffed chicken is a nutritious and tasty recipe that’s perfect for a busy weeknight dinner. It is so good that you can even serve it simply or with your favorite keto side dish.
Creamy Mushroom and Spinach Stuffed Chicken Breast Recipe Video
Why Are You Going To Love This Delicious Chicken Recipe
- It’s easy to make – It’s perfect for making on a busy day when you don’t have much time.
- It’s naturally low carb -This recipe is made using only low carb ingredients that are perfect for people looking for a recipe that is both keto-friendly and high in protein and fiber.
- Perfect for meal prep – You can make this recipe ahead of time and store it for a few days.
Ingredients For This Mushroom Stuffed Chicken Breast
You’ll be surprised to discover that you can prepare a deeply delicious mushroom and spinach stuffed chicken breast with just a few common ingredients that will impress everyone.
- Chicken Breast – It’s best to use bigger pieces of chicken breast that are large enough to be stuffed. You can also replace it with chicken thighs.
- Butter – Unsalted one is the best. But if you use salted on, reduce the amount of salt you are using.
- Mushrooms – you can use your favorite type of mushrooms. Either white bottom mushrooms or brown mushrooms are great to use.
- Garlic – fresh minced garlic.
- Baby Spinach – I like to use fresh baby spinach, but you can also use frozen one. Allow to defrost first, then mix into the mushroom sauce.
- Mozzarella – You can use your favorite cheese, but trust me that when you see that melted mozzarella in your chicken breast, you will love it.
- Thyme– my favorite herb to use for this mushroom stuffed chicken.
- Salt & Pepper – To taste.
- Olive Oil – For frying the chicken. If you want, you can use any other oil, such as avocado or grapeseed oil.
How To Make Mushroom Stuffed Chicken Breast
It’s so easy to make a delicious stuffed chicken breast recipe by following just some easy, simple steps. I cook it on those busy days since it’s so quick to prepare.
1. Cut a slit in the center of each chicken breast to begin. You don’t want to cut all the way through, just a deep enough pocket for the stuffing. Season with salt and pepper.
2. Make The Creamy Mushroom Filling- In a large oven-safe pan, melt butter over high heat. Cook the mushrooms for 5 minutes, or until they get a golden brown color.
Sauté the garlic for one minute, then add the cream cheese and heavy cream. Add the spinach and cook until it wilts. Taste and season with thyme, salt, and pepper.
3. Fill each chicken breast pocket with two-three tablespoons of the mixture, then seal the pocket with toothpicks.
4. Sear the chicken breasts for 3-4 minutes on each side, or until golden.
5. Bake for 15-20 minutes, or until the chicken is cooked through. Garnish with fresh herbs and enjoy!
Tips For Making The Best Mushroom Stuffed Chicken Breast
- Don’t cut the chicken all the way through – Place the chicken on a cutting board and cut a deep pocket into the side with a sharp knife.
- Make sure your chicken isn’t overcooked. In this case, a meat thermometer will be the best.
- Add some bacon or red pepper chili flakes into the stuffing.
- If you’re having difficulties filling the chicken, you’re not alone. Instead of using a spoon, fill the chicken with your fingers.
- Feel free to use your favorite veggies instead of mushrooms.
- For a thicker sauce, you can mix in a little xanthan gum or corn starch for gluten-free.
How To Clean The Mushrooms
In the beginning, you have to remove any damaged sections, any clumps of dirt, or thick, tough stems.
Then wipe your mushrooms around with a moist paper towel to remove any dirt.
After you have followed all the steps, you can start cooking them.
How to Serve
There are so many great ideas to enjoy with this recipe. Here are my favorite ones:
- Easy Creamy Cauliflower Mashed Potatoes
- Crispy Parmesan Roasted Brussels Sprouts
- Crispy Bacon Wrapped Asparagus
- Easy Baked Zucchini with Parmesan
How To Store Leftovers
- Fridge: You can store the leftovers in the fridge for about four days in an airtight container.
- Freezer: This is another fantastic way to keep this stuffed chicken recipe fresh. Make sure your chicken breasts are completely cooled down. Wrap them individually in plastic wrap and freeze them for up to three months.
When you want to serve, reheat in a pan, add some water or butter, and heat the chicken over low heat until it is warm.
Can I Make This Recipe On Grill?
Sure, I love to make this recipe on the grill on those hot summer days.
All you have to do is follow the steps for preparing the chicken. First, wrap each stuffed chicken breast in foil and cook on a preheated grill for 8-10 minutes. You can also cook them in a large grilled pan over medium heat or until each side is thoroughly cooked through.
Looking For More Chicken Recipes? Try these:
- Marry Me Chicken with Creamy Sun Dried Tomato Sauce
- Cream Cheese Spinach Stuffed Chicken Breast – {Low Carb, Keto}
- The Best Asparagus Stuffed Chicken Breast
- Pizza Stuffed Chicken
Creamy Mushroom and Spinach Stuffed Chicken Breast
Description
Ingredients
Mushroom Spinach Filling
- 14 oz mushrooms thinly sliced
- 4 cups baby spinach
- 3 tbsp unsalted butter
- 4 garlic cloves minced
- 4 tbsp cream cheese
- 8 slices mozzarella
- 1/4 cup heavy cream
- 1/4 cup dry white wine optional
- 1/2 tsp thyme leaves
- 1 tbsp olive oil or butter
Instructions
- Make the Mushroom Spinach Filling – Melt the butter in a large ovenproof skillet over medium heat. Add the sliced mushrooms and cook for about 5 minutes until they turn golden brown on the edges. Add garlic and cook for one more minute.
- Reduce the heat and mix in cream cheese and heavy cream. Stir to combine and season with thyme, salt, and pepper to taste.
- Add baby spinach and cook for about 30 seconds until wilted.
- Cut a pocket into each chicken breast – Using a sharp knife, slice through the chicken breast (see video), creating a pocket.
- Season the chicken breast with salt and pepper to taste.
- Stuff the chicken breast with 2-3 tablespoons of filling, place 2 slices of mozzarella, and seal with toothpicks.
- Sear chicken: Clean the skillet with paper towels and add olive oil. Sear each side of the chicken breast for 3 minutes on each side until golden. Top with the remaining filling mixture(if any!).
- Bake at 200°C/390°F for 15-20 minutes or until the chicken is cooked through. The internal temperature of the chicken should be 149°F/ 65°C when inserted in the thickest part.
- Remove from the oven and allow to rest 5 minutes. Enjoy!
Video
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
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