Creamy Mushroom and Spinach Stuffed Chicken Recipe
A comforting and creamy stuffed chicken recipe filled with sautéed mushrooms, fresh spinach, ricotta, and Parmesan. The chicken simmers in a light garlic cream sauce, making it perfect for a cozy weeknight dinner or an easy yet impressive meal for guests.
Equipment
- Sharp knife
- Large skillet
- Mixing bowl
- Wooden spoon or spatula
- Toothpicks
Ingredients
- 6 boneless skinless chicken breasts
- Salt and pepper to taste
- 1.5 tablespoons olive oil
- 3 cups mushrooms finely chopped
- 3 cups fresh spinach chopped
- 4 cloves garlic minced
- 1.5 cups ricotta cheese
- ¾ cup grated Parmesan cheese
- 1.5 teaspoons dried thyme
- 1.5 teaspoons dried rosemary
- For the Cream Sauce
- 1.5 cups chicken broth
- 1.5 cups heavy cream
- 1.5 tablespoons all-purpose flour
- Fresh parsley chopped
Instructions
- Preheat your skillet over medium heat and add olive oil.
- Add chopped mushrooms and cook for about 5–6 minutes until they release moisture and begin to brown.
- Stir in minced garlic and chopped spinach. Cook until the spinach wilts.
- Remove the mixture from heat and let it cool slightly.
- In a bowl, combine ricotta, Parmesan cheese, thyme, rosemary, salt, and pepper.
- Mix the mushroom and spinach mixture into the cheese filling.
- Cut a pocket into each chicken breast.
- Spoon the filling into each chicken breast and secure with toothpicks.
- Season the outside of the chicken with salt and pepper.
- Heat olive oil in a large skillet and sear the chicken for about 4–5 minutes per side.
- Remove the chicken temporarily and set aside.
- In the same pan, sprinkle flour and stir for about 1 minute.
- Slowly pour in chicken broth while stirring to avoid lumps.
- Add heavy cream and simmer until the sauce thickens slightly.
- Return the stuffed chicken to the pan and simmer for 12–15 minutes until fully cooked.
- Garnish with chopped parsley before serving.
Notes
Secure the stuffed chicken with toothpicks to keep the filling inside while cooking.
Cook mushrooms thoroughly so excess moisture doesn’t water down the filling.
Let the chicken rest for a few minutes before slicing.