• Skip to main content
  • Skip to primary sidebar

A Farmgirl's Kitchen® logo

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • About
    • Privacy Policy
  • Farm Fresh
  • Recipes
  • Contact
  • Shop
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
    • Privacy Policy
  • Farm Fresh
  • Recipes
  • Contact
  • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Chicken » Spinach Stuffed Chicken Recipe

    Published: Feb 21, 2020 · Modified: Nov 30, 2020 by Jessica Robinson · This post may contain affiliate links

    Spinach Stuffed Chicken Recipe

    85 shares
    • Facebook
    • Email
    Jump to Recipe
    Spinach stuffed chicken with mushroom cream sauce, fresh green beans on white plate.

    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.

    stuffed chicken breast on white plate with mushroom cream sauce, green beans on plate.

    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.

    handled meat pounder flattening chicken in between butcher paper

    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.

    stuffed chicken breasts being made on butcher block, spinach and mozzarella in clear glass bowls

    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.

    chicken being stuffed with spinach and Mozzarella on butcher block

    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.

    spinach and cheese stuffed chicken breasts on half sheet pan

    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.

    browning stuffed chicken breasts in cast iron skillet

    Place the browned chicken breasts into the prepared baking dish, set aside.

    stuffed chicken breasts in white rectangle baking dish on butcher block

    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.

    browning mushrooms in cast iron skillet, wooden spoon in pan

    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.

    spinach stuffed chicken breast with mushrooms and cream sauce on white plate with fresh green beans

    Bake in the oven for 25 minutes or until the chicken is fully cooked. Serve immediately with fresh green beans or another seasonal vegetable. 

    stuffed chicken breast with mushroom cream sauce on white plate, fork and knife to right of plate

    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!

    stuffed chicken breast with mushroom cream sauce on white plate with fresh green beans, fork and knife to right

    Did you make one of my recipes? Please take a moment to leave a star rating. Also, if you are on Pinterest, please feel free to leave a comment there! Follow A Farmgirl’s Kitchen on FACEBOOK, PINTEREST and YouTube and subscribe my mailing list for ALL the latest recipes!

    5 from 3 votes
    stuffed chicken breast with mushroom cream sauce on white plate, fork and knife to right of plate
    Print Rate this Recipe

    Spinach Stuffed Chicken

    Prep Time25 mins
    Cook Time35 mins
    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.
    Course: Main Course
    Cuisine: American
    Servings: 6 people
    Calories: 619kcal
    Author: Jessica Robinson

    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

    To keep from spreading raw chicken throughout my kitchen, I use kitchen shears to pre-cut the butchers twine and work in batches.
    Wash your hands well with hot water and soap.

    Nutrition

    Calories: 619kcal | Carbohydrates: 11g | Protein: 52g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 210mg | Sodium: 556mg | Potassium: 1312mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1948IU | Vitamin C: 9mg | Calcium: 186mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @AFarmgirlsKitchen or tag #afarmgirlskitchen!

    Disclosure: As an Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on A Farmgirl’s Kitchen and make a purchase, I may receive a commission at no additional cost to you!  I own every cooking product I recommend and love how they perform.

    « Chocolate Chip Cookies
    Cast Iron Cinnamon Rolls »

    Reader Interactions

    Comments

    1. Teresa says

      December 30, 2021 at 5:19 pm

      5 stars
      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!

      Reply
      • Jessica Robinson says

        December 31, 2021 at 9:21 am

        Thanks for letting me know. I’ll update the instructions within the recipe card! Glad to hear you enjoyed it!

        Reply
    2. Laura says

      March 19, 2020 at 12:59 pm

      5 stars
      Those mushrooms look so good! Thanks for sharing.

      Reply
    3. Lisa Hatfield says

      March 18, 2020 at 8:51 pm

      5 stars
      I love stuffed chicken, and can’t wait to try this one! The gravy and mushrooms look sooooo good. Yum!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Yes, I would like to receive emails from A Farmgirl's Kitchen. Sign me up!


    By submitting this form, you are consenting to receive marketing emails from: A Farmgirl's Kitchen, Dixon Road, Graham , NC, 27253. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact

    Primary Sidebar

    Meet Jessica

    Hi I’m Jessica!

    Meals are meant to be shared around the dinner table. My recipes are farm-inspired with a modern twist for active families. All of my recipes use simple and readily available ingredients. Read more →

    • Facebook
    • Instagram
    • Pinterest

    Cast Iron Cooking and Baking

    Caramel Apple Pie

    apple fritters on baking rack with glaze drying.

    Homemade Apple Fritters

    Red Dutch oven with Boeuf Bourguignon

    Classic Boeuf Bourguignon

    Chicken fajitas with onions and peppers being hand held

    Cast Iron Chicken Fajitas

    Blackberry hand pies on wooden cutting board, loose blackberries around.

    Blackberry Hand Pies

    Apple donuts coated in cinnamon sugar.

    Apple Cider Donuts

    Home Canning

    Dill pickle spears in clear glass jar with clasp lid and rubber orange seal on small wooden cutting board.

    Dill Pickles Recipe

    Jar of raspberry peach jam on wooden cutting board, floral spoon in jar.

    Raspberry Peach Jam

    Mason jars of marinara sauce on wooden cutting board, tomato quarters, fresh herbs, whole garlic cloves.

    Marinara Sauce Recipe

    Vintage Mason jars filled with multi color pickled sweet peppers.

    Pickled Peppers

    raspberry rhubarb jam on spoon on top of glass jar with loose berries and rhubarb on wooden cutting board

    Raspberry Rhubarb Jam

    Homemade Pie Recipes

    Cobbler with lattice pie crust in white baking dish, apples around.

    Apple Cobbler

    Cherry cobbler with lattice crust, fresh cherries around, wooden spoon.

    Cherry Cobbler

    Cherry pie with crumb topping in dual handle white pie pan.

    Cherry Crumb Pie

    Peach crumb pie with peaches in background.

    Peach Crumb Pie

    Blueberry cobbler with lattice pie crust, fresh blueberries around.

    Blueberry Cobbler

    Crumb apple pie on wooden cutting board, red and green apples around.

    Apple Crumb Pie

    Chili & Soups

    Red Dutch oven with Boeuf Bourguignon

    Classic Boeuf Bourguignon

    bowl of Italian sausage soup, topped with shredded yellow cheddar cheese and slices of French baguette to side of bowl

    Sausage and Vegetable Soup

    pulled pork on a soft roll topped with coleslaw

    Slow Cooker Pulled Pork

    The Best Mac and Cheese Recipe is super creamy and topped with Applewood Bacon Pulled Pork. This dish uses two different kinds of cheeses in a homemade cheese sauce for the ultimate comfort food! #bestmacandcheese #recipes #recipe #kidfriendly #macandcheese #macaroni

    Homemade Mac and Cheese

    loaded baked potato soup with crumbled bacon pieces, shredded cheddar cheese, sour cream, and thin slices of green onions in a white glass bowl with large spoon to the right of the bowl

    Homemade Potato Soup

    Beef stew with carrots, potatoes, celery in small white bowl, spoon on right.

    Braised Brisket Stew

    Footer

    ↑ back to top

    About

    • About
    • Contact

    Follow Us On

    • Facebook
    • Twitter
    • Instagram
    • Pinterest

    Policies

    • Privacy Policy
    • Accessibility Statement

    Copyright 2022 - A Farmgirl's Kitchen ®