I can think of no reason why have I not shared this incredible Stuffed Chicken Recipe here before. Chicken, mushroom, and cheese together work so well. To up the flavor game, there is a layer of marinara sauce in it. When the chicken gets cooked, it also creates a buttery pan juice in the skillet. This is so easy to make with a handful of pantry ingredients. And You just can’t hide the excitement of cutting it and watching the delicious cheesy stuffing oozing out. We are taking classic chicken and giving it a gourmet twist. I have tried this twist again but with a different filling – a fajita stuffing inside chicken breasts. Get a dose of Mexican flavors with gooey cheese in these Fajita Stuffed Chicken Breasts. Mushroom has a rich umami essence while spinach has a soft and light taste. The tangy flavors from the marinara sauce and the richness of the cheese blend compliments and make the stuffing whole with a balance of flavors and tastes.
Chicken Breast: Well, Obviously 🙂 Marinara Sauce: A good quality marinara sauce. It has to be a little thick so that it doesn’t ooze out while stuffing. Mushroom: Button mushroom sliced and then roasted until crispy. Using raw mushrooms in the stuffing will release moisture to the stuffing when cooked. And also roasted mushroom is more flavourful. Cheese: A mix of shredded mozzarella and Parmesan. You could use only Mozzarella. Spinach: Baby spinach is preferred as it doesn’t taste as bitter when it wilts. Blanch spinach, drain well, and chop. Alternatively, use frozen Spinach. Seasoning: To season the chicken, so that it doesn’t taste bland.
Butterfly the chicken – Next is to butterfly the chicken. Use a sharp knife to cut it horizontally(lengthwise). Don’t cut the chicken all the way through. Place your hand on the chicken breast to hold it and move the knife to slice it halfway through. Refer to the recipe video after the recipe instructions to see how to cut the chicken for stuffing. Fill stuffing – Fill the stuffing and seal the edges with a toothpick. Cook – Cook on a hot skillet for a couple of minutes on both sides and put it in the oven until it is cooked through. Use a kitchen thermometer to check the internal temperature of the thickest part of the breast. Check for a reading of 165 °F.
How long to cook Stuffed Chicken Breast
We are cooking stuffed chicken breast in two steps in this recipe. First is searing in a hot cast iron skillet and then finishing it off in the oven.
Searing chicken for 2 minutes on each side until little brown spots appear. Then bake in the preheated oven for about 15 minutes.
The baking time also depends on the thickness of the chicken breast. It is done when the thickest part of the chicken breast registers 165 degrees.
Reheat it in a microwave for a few seconds or so. You need to treat the reheating gently since breasts can get dry if heated high. You do not have to bake it again but can also warm it in a preheated oven at a lower temperature. This allows the cheese to melt and become gooey again while preserving the moisture inside keeping the chicken juicy.
Serving Suggestion
Stuffed Chicken breast with cheese, mushroom, and spinach can be a meal in itself. I prefer a light green salad or maybe pasta salad or some rice.
Rice: Cilantro rice or rice pilaf serve as good sides to make this a fulfilling meal. Mashed potatoes: Garlic mashed potatoes pair wonderfully providing a creamy texture and fiber to the chicken. Salads: Serve the chicken breasts with salads made with refreshing Lemon-Dill Potato Salad( No Mayo) or Mediterranean flavors like Mediterranean Chickpea Salad, or Summer Cherry Tomato Salad.
