Description
This Goat Cheese & Spinach Stuffed Chicken Breast recipe combines tender chicken breasts filled with a creamy goat cheese and spinach mixture, accompanied by caramelized onions and sautéed baby bella mushrooms. Baked to perfection, this dish delivers a flavorful and elegant 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 it for baking the chicken breasts.
- Prepare the chicken breasts: Using a sharp knife, make 6 slits along the top of each chicken breast, being careful not to cut all the way through the meat. This will create pockets for stuffing.
- Season the chicken: Drizzle each chicken breast with ½ tablespoon of olive oil and season generously with salt and freshly ground pepper. Set aside while you prepare the filling.
- Cook the spinach: Heat a large ovenproof skillet over medium-high heat and add ½ tablespoon of olive oil. Add the spinach and sprinkle with garlic powder. Cook, stirring occasionally, until the spinach wilts. Transfer the spinach to a medium bowl.
- Mix the filling: Stir the goat cheese into the cooked spinach until the mixture is well combined and creamy.
- Stuff the chicken: Carefully stuff each slit in the chicken breasts with the prepared spinach and goat cheese mixture, making sure the filling is evenly distributed.
- Caramelize the onions and mushrooms: In the same skillet used for the spinach, add the remaining 1 tablespoon of olive oil. Add the sliced onions, mushrooms, fresh thyme, balsamic vinegar (if using), and season with salt and pepper. Cook, stirring occasionally, for 10-15 minutes until the onions are caramelized and the mushrooms are golden brown.
- Arrange chicken in skillet: Move the onion and mushroom mixture to the sides of the skillet, creating space in the center for the stuffed chicken breasts. Place the chicken in the skillet, ensuring there is 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).
- Rest and serve: Remove the skillet from the oven and let the chicken rest for a few minutes before serving to allow the juices to redistribute.
Notes
- You can substitute baby spinach with other leafy greens like kale or Swiss chard if preferred.
- To make the dish dairy-free, omit the goat cheese or substitute with a vegan cheese alternative.
- Make sure not to cut through the chicken when making slits to keep the stuffing secure during baking.
- Balsamic vinegar is optional but adds a nice acidity and depth of flavor to the caramelized onions and mushrooms.
- Use an ovenproof skillet to avoid transferring the food to another dish for baking.
- Resting the chicken after baking helps keep it juicy and tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
