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Healthy Mushroom Stuffed Chicken Breast Recipe (Easy, Cheesy & High Protein) - Weeknight Favorite

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 medium chicken breasts (boneless, skinless, about 6–8 oz each)
  • 8 oz mushrooms, finely chopped (cremini or button work well)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups fresh spinach, chopped (optional but recommended)
  • 1/3 cup part-skim shredded mozzarella (or provolone)
  • 2 tbsp grated Parmesan
  • 2 oz light cream cheese (or Greek yogurt for a lighter swap)
  • 1–2 tbsp olive oil
  • 1 tsp dried Italian seasoning (or a mix of oregano and thyme)
  • 1/2 tsp smoked paprika
  • Salt and black pepper
  • Toothpicks or kitchen twine
  • Lemon wedges (for serving, optional)

Method
 

  1. Preheat the oven: Set to 400°F (200°C). Line a baking sheet with parchment or lightly grease a baking dish.
  2. Prep the chicken: Pat dry. Using a sharp knife, slice a pocket into the thickest side of each breast, keeping the other side intact. Season inside and out with salt, pepper, and half the paprika.
  3. Make the filling: Heat 1 tbsp olive oil in a skillet over medium. Add onion and cook 2–3 minutes until soft. Stir in mushrooms and a pinch of salt. Cook, stirring, until the liquid evaporates and mushrooms brown, about 6–8 minutes.
  4. Add flavor: Stir in garlic and Italian seasoning for 30 seconds. Add spinach and cook until wilted, 1–2 minutes.
  5. Make it creamy: Off the heat, mix in cream cheese, mozzarella, and Parmesan until melty and combined. Taste and adjust salt and pepper. The mixture should be thick, not runny.
  6. Stuff the chicken: Spoon the filling evenly into each pocket. Secure with toothpicks if needed. Brush the tops with a little olive oil and sprinkle remaining paprika.
  7. Sear (optional but recommended): Heat a drizzle of oil in the same skillet over medium-high. Sear chicken 1–2 minutes per side for color.
  8. Bake: Transfer to the prepared sheet or dish. Bake 15–20 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part.
  9. Rest and serve: Let rest 5 minutes. Remove toothpicks. Squeeze with lemon and serve with a simple salad or roasted veggies.