Chicken breasts stuffed with spinach and mozzarella, seasoned with salt and pepper. Stuffed Chicken breasts pan seared, topped with sauteed mushrooms, and finished in the oven.
These spinach stuffed chicken breasts are easy to make and so good with a mushroom cream sauce. This easy stuffed chicken breast recipe will be a new favorite! Also try my Stuffed Lobster Tails.
Butterfly the chicken breasts. Lay them flat on a cutting board or butcher block. Place one hand on top of the chicken breast to hold it in place and slice three quarters of the way. Be careful not to slice all the way through the chicken. To easily flatten the chicken breasts I used a meat pounder. It’s an inexpensive kitchen tool that will help you easily flatten and tenderize chicken breasts and other types of meat.
How to make Stuffed Chicken Breasts:
To easily flatten your chicken breasts, place the filleted chicken breasts in between butcher’s paper and smash and slide outward. More than anything, you really want to lightly pound with mostly a sliding motion. Flattening the chicken evenly.
Sprinkle each chicken breast with salt and black pepper to taste. Place a handful of spinach and some shredded mozzarella cheese in the center of each chicken breast.
Carefully roll up the chicken and tie with butchers twine. To keep from spreading raw chicken throughout my kitchen, I use kitchen shears to pre-cut the butchers twine and work in batches. Use kitchen shears to trim the butchers twine. (I usually tie the twine in the center first, then tie both sides) Wash your hands well with hot water and soap.
Place the stuffed chicken breasts on a half sheet pan lined with parchment paper. Use tongs to brown in a large cast iron skillet over medium to high heat. Brown a few pieces at a time, careful not to overcrowd the pan. Turn occasionally to brown all sides.
Place the browned chicken breasts into the prepared baking dish, set aside.
Add remaining ½ stick butter to the pan and add the sliced mushrooms. Stir occasionally with a wooden spoon. Once they are browned, spoon them over the stuffed chicken breasts.
Deglaze the pan with the white wine. Add the heavy cream slowly and use a whisk to incorporate. Dissolve the cornstarch in a measuring cup with cold water. Add the cornstarch mixture to the wine and heavy cream mixture. Add a heaping spoonful of apricot preserves and whisk to combine. Cook until thickened slightly. Season with black pepper. Pour the cream mixture over top the stuffed chicken and mushrooms.
Bake in the oven for 25 minutes or until the chicken is fully cooked. Serve immediately with fresh green beans or another seasonal vegetable.
This chicken pairs well with a garden salad. Be sure and also try these chicken recipes – Chicken Fajitas, Buffalo Chicken, Fried Buttermilk Chicken, Blood Orange Chicken, Best Chicken Marinade, and Mexican Shredded Chicken. Remember these spinach stuffed chicken breasts are low carb and keto friendly!
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Spinach Stuffed Chicken
Ingredients
Spinach Stuffed Chicken
- 5 Chicken breasts
- 2 cups Fresh spinach
- 1 ½ cups shredded mozzarella cheese
- salt and black pepper to taste
- 2 tablespoons vegetable or corn oil
- ½ cup butter (divided)
- 2 pints baby portobello mushrooms, sliced
- ¾ cup dry white wine
- ½ cup heavy cream
- ½ cup water
- 1 tablespoon cornstarch
- 1 tablespoon apricot preserves
Instructions
To Butterfly Chicken Breasts
- Butterfly the chicken breasts. Lay them flat on a cutting board or butcher block. Place one hand on top of the chicken breast to hold it in place and slice three quarters of the way. Be careful not to slice all the way through the chicken.
- To easily flatten your chicken breasts, place the filleted chicken breasts in between butcher's paper and smash and slide outward. More than anything, you really want to lightly pound with mostly a sliding motion. Flattening the chicken evenly.
Spinach Stuffed Chicken
- Preheat the oven to 350 degrees. Spray a 9×13-inch baking dish with cooking spray, set aside.
- Sprinkle each chicken breast with salt and black pepper to taste. Place a handful of spinach and some shredded mozzarella cheese in the center of each chicken breast.
- Carefully roll up the chicken and tie with butchers twine. To keep from spreading raw chicken throughout my kitchen, I use kitchen shears to pre-cut the butchers twine and work in batches. Use kitchen shears to trim the butchers twine. (I usually tie the twine in the center first, then tie both sides)
- Place the stuffed chicken breasts on a half sheet pan lined with parchment paper. Add oil and ½ stick butter to a large cast iron skillet. Melt over medium heat.
- Use tongs to brown in a large cast iron skillet over medium to high heat. Brown a few pieces at a time, careful not to overcrowd the pan. Turn occasionally to brown all sides.
- Place the browned chicken breasts into the prepared baking dish, set aside.
- Add ½ stick butter to the pan and add the sliced mushrooms. Stir occasionally with a wooden spoon. Once they are browned, spoon them over the stuffed chicken breasts.
Saute Mushrooms
- Add remaining ½ stick butter to the pan and add the sliced mushrooms. Stir occasionally with a wooden spoon. Once they are browned, spoon them over the stuffed chicken breasts.
- Deglaze the pan with the white wine. Add the heavy cream slowly and use a whisk to incorporate. Dissolve the cornstarch in a measuring cup with cold water. Add the cornstarch mixture to the wine and heavy cream mixture. Add a heaping spoonful of apricot preserves and whisk to combine. Cook until thickened slightly. Season with black pepper. Pour the cream mixture over top the stuffed chicken and mushrooms.
Recipe Notes
Nutrition
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Teresa says
We had this as one of the mains for Christmas dinner. Had to go back to the reading for the bake time as the recipe doesn’t specify. It was excellent! The spoonful of apricot preserves in the cream sauce provided a wonderful hint of sweetness. I overlapped the chicken and tied it to seal in the mushrooms & cheese before browning. The family has asked that I make this again. Thank you for sharing this great recipe!
Jessica Robinson says
Thanks for letting me know. I’ll update the instructions within the recipe card! Glad to hear you enjoyed it!
Laura says
Those mushrooms look so good! Thanks for sharing.
Lisa Hatfield says
I love stuffed chicken, and can’t wait to try this one! The gravy and mushrooms look sooooo good. Yum!