Chicken Breasts Stuffed with Spinach and Mushrooms
Treat your taste buds to pure culinary bliss with these Chicken Breasts Stuffed with Spinach and Mushrooms—a dish that’s as elegant as it is satisfying. Juicy chicken breasts are elevated with a savory filling of sautéed baby spinach, finely chopped mushrooms, and a creamy blend of cream cheese and melted mozzarella. Enhanced with the irresistible aroma of garlic and a touch of paprika, each bite is bursting with flavor. This recipe is impressively simple, taking just 20 minutes of prep time and 25 minutes to bake to golden perfection. Perfect for dinner parties or a special family meal, these stuffed chicken breasts pair wonderfully with roasted vegetables, a fresh salad, or your favorite side dish. Indulgent yet wholesome, this recipe creates a memorable centerpiece for any table while keeping things light and nutritious.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 cups baby spinach
- 1 cup mushrooms, finely chopped
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 12 pieces toothpicks
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, carefully create a pocket in the side of each chicken breast without cutting all the way through. Set aside.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds.
Add the chopped mushrooms to the skillet and cook until softened, about 3-4 minutes.
Add the baby spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and let the mixture cool slightly.
In a mixing bowl, combine the spinach and mushroom mixture with the softened cream cheese and shredded mozzarella cheese. Mix until evenly combined.
Stuff each chicken breast pocket with the spinach-mushroom-cheese mixture, dividing it evenly among the four breasts. Use toothpicks to secure the edges, ensuring no filling escapes during cooking.
Rub the remaining olive oil over the chicken breasts and season them with paprika, salt, and black pepper.
Place the stuffed chicken breasts in a baking dish and bake in the preheated oven for 25 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Remove the chicken breasts from the oven and let them rest for 5 minutes before removing the toothpicks and serving.
Nutrition Facts
Calories |
2228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.6 g | 151% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 4062 mg | 177% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 8.4 g | ||
| Protein | 257.6 g | 515% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1068 mg | 82% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 841 mg | 18% | |
*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.
