Description
This delicious Goat Cheese & Spinach Stuffed Chicken Breast recipe features tender chicken breasts filled with a creamy spinach and goat cheese mixture, complemented by savory caramelized onions and mushrooms. Baked to perfection, it’s an elegant yet simple meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken and Filling
- 4 chicken breasts (about 4-6 ounces each)
- 2 tablespoons olive oil, divided
- 4 cups organic spinach
- ½ teaspoon garlic powder
- 2 ounces goat cheese
- Freshly ground salt and pepper, to taste
Caramelized Onions and Mushrooms
- 1 white onion, sliced
- 8 ounces sliced baby bella mushrooms
- 1 teaspoon fresh thyme
- Optional: 1 tablespoon balsamic vinegar
- Freshly ground salt and pepper, to taste
Instructions
- Preheat the oven. Set your oven to 375°F (190°C) to prepare for baking the chicken breasts.
- Prepare chicken breasts. Using a sharp knife, make 6 slits in the top of each chicken breast without cutting all the way through to create pockets for the stuffing.
- Season chicken. Drizzle each chicken breast with ½ tablespoon olive oil and season generously with salt and freshly ground pepper. Set aside while preparing the filling.
- Cook spinach. Heat a large ovenproof skillet over medium-high heat and add ½ tablespoon olive oil. Add the spinach and sprinkle with garlic powder. Cook, stirring occasionally, until the spinach is wilted. Transfer the cooked spinach to a medium bowl.
- Mix filling. Stir the goat cheese into the cooked spinach until the mixture is well combined and creamy.
- Stuff chicken. Carefully stuff each slit in the chicken breasts with the spinach and goat cheese mixture, filling the pockets evenly.
- Caramelize onions and mushrooms. In the same skillet, add the remaining 1 tablespoon olive oil. Add the sliced onions, mushrooms, thyme, balsamic vinegar (if using), salt, and pepper. Cook, stirring occasionally, for about 10-15 minutes or until the onions are caramelized and mushrooms are golden brown.
- Arrange chicken and vegetables. Move the onion and mushroom mixture to the sides of the skillet to make room for the stuffed chicken breasts. Place the chicken in the skillet, ensuring enough space between each piece.
- Bake the chicken. Transfer the skillet to the preheated oven and bake for 20-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C). Remove from the oven and let the chicken rest for a few minutes before serving.
Notes
- Make sure not to cut through the chicken breasts when making slits to keep the filling inside when baking.
- Fresh thyme adds a subtle herbaceous flavor, but dried thyme can be used as a substitute.
- Balsamic vinegar is optional, but it enhances the sweetness of caramelized onions and mushrooms.
- Use an ovenproof skillet to easily transfer from stovetop to oven without having to move the ingredients.
- Internal temperature of chicken should always reach 165°F (74°C) to ensure it is safely cooked.
