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Creamy Mushroom and Spinach Stuffed Chicken A Cozy Favorite Made Easy

Two creamy mushroom and spinach stuffed chicken breasts in a baking dish

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A rich and comforting chicken dish filled with sautéed mushrooms, spinach, and a creamy cheese mixture, baked to golden perfection.

Ingredients

Scale
  • 4 boneless skinless chicken breasts
  • 2 cups fresh spinach
  • 1 cup sliced baby bella mushrooms
  • 2 cloves garlic, minced
  • 1 small shallot, finely chopped
  • 2 tbsp olive oil
  • 3 oz cream cheese
  • 1/4 cup heavy cream
  • Salt and pepper to taste
  • 1/4 tsp ground nutmeg
  • Paprika for seasoning

Instructions

  • Preheat oven to 375°F (190°C).
  • Heat olive oil in a pan. Sauté mushrooms, garlic, and shallot until soft.
  • Add spinach and cook until wilted. Stir in cream cheese and cream until smooth. Season with salt, pepper, and nutmeg.
  • Slice a pocket into each chicken breast. Stuff with cooled mixture.
  • Season chicken with salt, pepper, and paprika.
  • (Optional) Sear chicken in a hot pan 2–3 minutes per side.
  • Transfer to baking dish and bake 25–30 minutes until cooked through.
  • Let rest 5 minutes before serving.

Notes

  • You can substitute cream of mushroom soup for the sauce if needed.
  • Make ahead tip: Prepare filling up to 2 days in advance.

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