Ingredients
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4 boneless, skinless chicken breasts
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2 tablespoons olive oil (divided)
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2 cups mushrooms, finely chopped (white, cremini, or baby bella)
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2 cloves garlic, minced
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1 cup fresh spinach, chopped (optional)
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¼ cup grated Parmesan cheese
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¼ cup shredded mozzarella (or Swiss cheese)
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1 teaspoon Italian seasoning
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Salt and pepper, to taste
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Toothpicks or kitchen twine (for sealing chicken)
🧑🍳 Instructions
1. Prepare the Filling:
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Heat 1 tablespoon olive oil in a skillet over medium heat.
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Add mushrooms and cook for 5–6 minutes, until softened and most liquid has evaporated.
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Stir in garlic and cook another 30 seconds.
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Add spinach (if using) and cook until wilted.
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Remove from heat, stir in Parmesan, mozzarella, Italian seasoning, salt, and pepper. Set aside to cool slightly.
2. Prep the Chicken:
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Preheat oven to 400°F (200°C).
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Place chicken breasts on a cutting board and carefully slice a pocket horizontally into the thickest side (don’t cut all the way through).
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Season both sides of chicken with salt and pepper.
3. Stuff the Chicken:
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Spoon the mushroom filling evenly into each chicken breast pocket.
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Secure openings with toothpicks to hold filling inside.
4. Sear the Chicken:
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Heat remaining 1 tablespoon olive oil in an oven-safe skillet over medium-high heat.
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Sear chicken for 2–3 minutes per side until golden brown.
5. Bake:
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Transfer skillet to the preheated oven and bake for 15–20 minutes, or until chicken is cooked through (internal temp 165°F / 74°C).
6. Serve:
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Let rest for 5 minutes before slicing. Serve with roasted vegetables, salad, or cauliflower rice.
✅ Tips:
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You can use low-fat cheese for a lighter version.
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Add a splash of balsamic vinegar or lemon juice to the mushroom filling for brightness.
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Make it dairy-free by omitting cheese or using a vegan alternative.