Healthy mushroom stuffed chicken breast — juicy, flavorful, and lighter on calories
ingredients
- 2 large boneless, skinless chicken breasts
- 1 cup mushrooms, finely chopped (cremini or white work well)
- 2 cloves garlic, minced
- 1/4 cup finely chopped spinach (optional)
- 1/4 cup low-fat shredded mozzarella or part-skim cheese
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp dried thyme or Italian seasoning
- toothpicks or kitchen twine
instructions
1. prep the chicken: slice each chicken breast horizontally to create a pocket — don’t cut all the way through. season inside and out with salt, pepper, paprika, and thyme.
2. cook the filling: heat olive oil in a pan. add garlic and mushrooms, cook until softened (about 5–6 minutes). stir in spinach if using. remove from heat and let cool slightly.
3. stuff the chicken: fill each pocket with the mushroom mixture and a sprinkle of cheese. secure the edges with toothpicks or tie with kitchen twine.
4. cook:
- option 1 (pan + oven): sear chicken in an oven-safe skillet over medium heat for 3–4 minutes per side. transfer to a 375°f (190°c) oven and bake for 15–20 minutes, until cooked through.
- option 2 (all oven): place stuffed breasts in a baking dish, cover with foil, and bake at 375°f (190°c) for 25–30 minutes. uncover and broil for 2–3 minutes for a golden top.
5. let rest 5 minutes before slicing.
great with a side of steamed veggies or roasted sweet potatoes.