Can I make this reservation ahead of time?

Oh, absolutely! Here’s the thing: sometimes, life gets hectic, and dinner needs to be one less thing to stress over. You can stuff the chicken the night before, cover it with plastic wrap, and keep it in the fridge. When you’re ready to cook, just pop it in the pan, and you’re all set. No last-minute scrambling!

Can I use a different kind of cheese?

For sure! Mozzarella is the classic pick here, but if you’ve got provolone, cheddar, or Swiss hanging out in your fridge, go for it. You can even mix cheeses for a little extra flavor kick. One time, I used what I had left from taco night—cheddar and Monterey Jack—and it was amazing .

Yup! Here’s the pro move: Bake the stuffed chicken first, let it cool, and wrap it up tightly in foil or an airtight container. Toss it in the freezer, and when you’re ready, reheat it in the oven at 350°F (175°C). It’s like having your own homemade frozen dinner but way better than anything from the store.

Chicken Recipe: Creamy Mushroom and Spinach Stuffed Chicken

Creamy Mushroom and Spinach Stuffed Chicken: The Chicken Makeover You Need

Creamy Mushroom and Spinach Stuffed Chicken is the perfect way to elevate boring chicken breasts into a juicy, cheesy, and flavor-packed meal. Stuffed with sautéed mushrooms, fresh spinach, and gooey mozzarella, this dish is easy to make yet impressive enough for a special dinner. With a quick sear and a short bake, you’ll have a golden, tender chicken breast with a melty, garlicky filling in under 30 minutes. Serve it with mashed potatoes, pasta, or a simple salad for a complete, satisfying meal.

Total Time: 30 minutes
Yield: 2 servings

Ingredients

Chicken Breasts: 2 large, boneless, skinless

Mushrooms: 1 cup, sliced (button, cremini, or portobello)

Baby Spinach: 2 cups, fresh (frozen works too)

Mozzarella Cheese: ½ cup, shredded or sliced

Garlic: 2 cloves, minced

Butter: 2 tablespoons (unsalted)

Olive Oil: 2 tablespoons

Thyme: 1 teaspoon, fresh or dried

Salt and Pepper: To taste

Instructions

Preheat oven to 390°F (200°C).
Sauté mushrooms in butter until golden, then add garlic, thyme, and spinach. Cook until spinach is wilted. Season with salt and pepper.
Cut a pocket into each chicken breast and stuff with the mushroom-spinach mixture and mozzarella. Secure with toothpicks.
Heat olive oil in a skillet over medium-high heat and sear the chicken for 2 minutes per side.
Transfer to oven and bake for 15-20 minutes until internal temperature reaches 165°F.
Let rest for 5 minutes, remove toothpicks, and serve.

Notes

Use pre-shredded mozzarella and bagged baby spinach for faster prep.
Don’t overstuff the chicken to prevent filling from spilling out.
Let the chicken rest before slicing to keep it juicy.

Author: Anna Gomez
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner,
Method: Searing & Baking
Cuisine: American

Nutrition

Serving Size: per serving
Calories: 380,
Sugar: 2g,
Sodium: 550mg
Fat: 20g
Carbohydrates: 6g
Fiber: 2g
Protein: 45g
Cholesterol: 110mg

Keywords: stuffed chicken, creamy mushroom chicken, spinach stuffed chicken, mozzarella chicken, quick chicken dinner, easy chicken recipe, low carb dinner, high protein meals, skillet chicken, baked chicken