Chicken Breasts Stuffed with Mushrooms Spinach with Cognac Sauce
Elevate your dinner table with this luxurious recipe for Chicken Breasts Stuffed with Mushrooms and Spinach, drizzled in a rich Cognac Sauce. Perfectly seasoned chicken breasts are filled with a decadent mixture of sautéed cremini mushrooms, wilted baby spinach, and creamy cheese, then seared to golden perfection before a gentle finish in the oven. The dish is crowned with a velvety cognac pan sauce, infused with the savory essence of browned drippings, garlic, and a touch of cream for an ultra-satisfying finish. Ideal for entertaining or an indulgent weeknight treat, this recipe combines gourmet flavors with an approachable cooking process. Serve with a side of roasted vegetables or buttery mashed potatoes for an unforgettable meal. Keywords: stuffed chicken breasts, mushroom spinach filling, cognac cream sauce, elegant dinner recipes, easy weeknight gourmet meals.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 2 cups Baby spinach
- 1 cup Cremini or white mushrooms, finely chopped
- 3 cloves Garlic, minced
- 4 ounces Cream cheese, softened
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 1 tablespoon All-purpose flour
- 0.25 cup Cognac or brandy
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Using a sharp knife, create a pocket in each chicken breast by slicing horizontally, being careful not to cut all the way through.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a medium skillet over medium heat. Sauté the mushrooms and garlic for 4-5 minutes, until softened. Add the spinach and cook until wilted, about 2 minutes.
Remove the skillet from heat and stir in the cream cheese until well combined. Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Stuff each chicken breast with an equal amount of the mushroom-spinach mixture. Use toothpicks to secure the openings, if needed.
Season the outside of the chicken breasts with the remaining salt, black pepper, and smoked paprika.
Heat the remaining olive oil and butter in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes per side, until golden brown.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Remove the chicken from the skillet and tent with foil to keep warm.
Place the skillet over medium heat (careful, it will be hot from the oven) and sprinkle the flour into the pan drippings. Cook for 1 minute, stirring constantly.
Slowly pour in the cognac, scraping up any browned bits from the bottom of the skillet. Cook for 1-2 minutes to allow the alcohol to cook off.
Stir in the chicken broth and heavy cream. Simmer the sauce, stirring often, until thickened, about 3-4 minutes. Adjust seasoning with additional salt and pepper, if needed.
Remove the toothpicks from the chicken breasts and serve with the cognac sauce spooned over the top. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
2662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.6 g | 201% | |
| Saturated Fat | 72.2 g | 361% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 903 mg | 301% | |
| Sodium | 5226 mg | 227% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 8.1 g | ||
| Protein | 234.6 g | 469% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 324 mg | 25% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2750 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
