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

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
Keyword Spinach Stuffed Chicken, Stuffed Chicken Breasts
Prep Time 25 minutes
Cook Time 35 minutes
Servings 6 people
Calories 619kcal

Ingredients

Spinach Stuffed Chicken

  • 5 Chicken breasts
  • 2 cups Fresh spinach
  • 1 1/2 cups shredded mozzarella cheese
  • salt and black pepper to taste
  • 2 tablespoons vegetable or corn oil
  • 1/2 cup butter (divided)
  • 2 pints baby portobello mushrooms, sliced
  • 3/4 cup dry white wine
  • 1/2 cup heavy cream
  • 1/2 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 9x13-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 1/2 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 1/2 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 1/2 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.

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