Spinach-Stuffed Chicken Breasts with Mushrooms

Staff Writer
Spinach-Stuffed Chicken Breasts with Mushrooms
Stuffed Chicken Breasts
Carly Goldsmith

Stuffed Chicken Breasts

The last thing anyone wants to do after a long day of work is to come home and start to make a complicated, time-consuming recipe for dinner. But on the other hand, sometimes takeout from your favorite Chinese joint or a slice of pizza just won't do. Enter this recipe, which puts dinner on the table in just 30 minutes!

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Ready in
30 m
2
Servings
522
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons olive oil
  • 1 Teaspoon garlic, minced
  • 1/2 red onion, diced
  • 4 Ounces cremini mushrooms, diced
  • 1/2 Cup fresh spinach leaves, chopped
  • Salt and pepper, to taste
  • 1/4 Cup mozzarella cheese, shredded
  • 2 skinless chicken breasts, trimmed of fat

Directions

In a large pan, heat 1 tablespoon olive oil until shimmering. Add the garlic and cook until fragrant, about 30 seconds. Add the onion and cook until slightly translucent, about 2 minutes. Add the mushrooms and spinach and cook for another 3 minutes. Season with salt and pepper to taste. Remove vegetables from heat. Stir in mozzarella cheese and mix until incorporated.

 

Using a sharp knife, slice a slit into the side of each chicken breast. Move the knife back and forth to make a pocket. Season the chicken liberally with salt and pepper. Stuff each chicken breast with some of the mushroom mixture. If needed, use a wooden toothpick to keep the stuffing from falling out.  

 

In a large pan over medium-high heat, heat the remaining 1 tablespoon olive oil until shimmering. Add the chicken breasts and cook on one side until nicely browned, about 5-8 minutes depending on the thickness of the chicken. Flip chicken breasts over and cook on the other side until entirely cooked through, approximately 5-8 more minutes. 

 

Remove from heat. Serve immediately, with a side of rice, pasta, or vegetables to make a more hearty meal. Enjoy!

Spinach Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Spinach Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Nutritional Facts

Total Fat
24g
37%
Sugar
2g
N/A
Saturated Fat
6g
28%
Cholesterol
211mg
70%
Protein
66g
100%
Carbs
7g
2%
Vitamin A
82µg
9%
Vitamin B12
0.7µg
12.2%
Vitamin B6
2mg
100%
Vitamin C
5mg
8%
Vitamin D
0.1µg
N/A
Vitamin E
4mg
18%
Vitamin K
47µg
59%
Calcium
127mg
13%
Fiber
1g
5%
Folate (food)
61µg
N/A
Folate equivalent (total)
61µg
15%
Iron
2mg
10%
Magnesium
96mg
24%
Monounsaturated
13g
N/A
Niacin (B3)
28mg
100%
Phosphorus
722mg
100%
Polyunsaturated
3g
N/A
Potassium
1282mg
37%
Riboflavin (B2)
0.8mg
48.4%
Sodium
924mg
39%
Thiamin (B1)
0.3mg
22.4%
Zinc
3mg
20%

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