Description
This Goat Cheese & Spinach Stuffed Chicken Breast recipe features tender chicken breasts filled with a creamy goat cheese and spinach blend, served alongside caramelized onions and sautéed baby bella mushrooms. Baked to juicy perfection, this dish offers a delightful mix of savory flavors and textures, perfect for a satisfying dinner.
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
- Salt and pepper, to taste
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to ensure it’s ready for baking later.
- Prepare chicken breasts: Use a sharp knife to make 6 slits in the top of each chicken breast, being careful not to slice all the way through. This will create pockets for the filling.
- 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. Add ½ tablespoon olive oil, then the spinach sprinkled with garlic powder. Stir occasionally until the spinach wilts, then transfer 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 fill each slit in the chicken breasts with the spinach and goat cheese mixture, distributing evenly.
- Caramelize onions and mushrooms: In the same skillet, add the remaining 1 tablespoon of olive oil. Add sliced onions, mushrooms, fresh thyme, optional balsamic vinegar, and season with salt and pepper. Cook, stirring occasionally, until onions caramelize and mushrooms turn golden brown, about 10-15 minutes.
- Arrange chicken and vegetables: Push the onion and mushroom mixture to the skillet’s sides to create space in the center. Place the stuffed chicken breasts in the skillet with space between each piece.
- Bake 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 retain the juices.
Notes
- Make sure to not cut all the way through the chicken breasts when making slits to prevent the filling from falling out.
- You can substitute goat cheese with cream cheese or feta for a different flavor profile.
- Using an ovenproof skillet makes it easy to transfer the dish from stovetop to oven without extra dishes.
- Optional balsamic vinegar adds a slight sweetness and tang to the caramelized vegetables but can be omitted if preferred.
- Check the chicken with a meat thermometer to ensure it is safely cooked through.
