Mushroom Stuffed Chicken Breast (Print Version)

# Ingredients:

→ Chicken essentials

01 - 2 skinless, boneless chicken breasts (around 7 oz/220g each)
02 - ¼ tsp black pepper, split
03 - ¾ tsp salt, divided
04 - 1 tbsp olive oil for cooking

→ Mushroom filling mix

05 - 2 cloves of garlic, minced finely
06 - 2 tbsp butter, unsalted
07 - 7 oz mushrooms, sliced roughly ⅛-inch thick (about 2 cups)
08 - ½ tsp thyme leaves (use fresh or dried if that’s easier)
09 - 3 oz sliced mozzarella (swap for provolone, fontina, or similar)
10 - 2 cups fresh baby spinach, tightly packed

# Instructions:

01 - Switch on your oven to 390°F (200°C), or go for 180°C if you're using a fan oven. While it's warming up, we'll get cracking with the prep.
02 - Take your sharpest knife and slice into the thick side of each chicken breast to create a pocket. Be careful not to cut through to the other side! Stick to the natural fold so the smooth side stays untouched. Rub half the salt and pepper inside the pocket, plus a little on the outside for good measure.
03 - Pop your butter into an oven-safe skillet over high heat. When it starts bubbling, add the mushroom slices and cook for 3 minutes until lightly golden. Sprinkle in the thyme, garlic, and the leftover salt and pepper. Cook for 2 more minutes till the mushrooms are smelling great and look a deeper golden color. Toss in the spinach and stir—it’ll only take about 30 seconds to wilt.
04 - Carefully stuff the mushroom-spinach mix into the pockets of your chicken breasts. Add a couple of cheese slices on top of the filling. Use toothpicks to close the chicken up as best as you can—don’t stress if there’s still a little gap.
05 - Use a paper towel to wipe out the skillet (don’t rinse it—the brown bits left behind add flavor). Pour in your olive oil and heat it on medium-high until it shimmers. Place the stuffed chicken in and sear both sides for about 1½ minutes each until you’ve got a crispy, golden surface. Flip carefully using tongs!
06 - Once the chicken looks golden and crispy on the outside, transfer the skillet straight into your warmed-up oven. Bake it for about 15 minutes, until the chicken’s thickest part (not where the filling is!) reaches 149°F (65°C).
07 - Take the skillet out of the oven—remember that handle will be super hot! Move the chicken to a plate, cover it loosely with foil, and let it sit undisturbed for 5 minutes. This keeps the juices from spilling out when you slice into it. Oh, and don’t forget to pull out those toothpicks before digging in!

# Notes:

01 - This dish feels fancy but is surprisingly easy to make. Great for impressing guests or treating yourself!
02 - You can mix up the cheese—try Swiss, cream cheese, or provolone for different flavors.
03 - Want more depth? Add a splash of white wine while cooking the mushrooms.
04 - Got leftovers? Keep them in the fridge for up to 3 days and reheat gently in the oven.

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