Description
This Goat Cheese & Spinach Stuffed Chicken Breast with Caramelized Onions and Mushrooms is a deliciously savory entrée featuring tender chicken breasts filled with a creamy spinach and goat cheese mixture. Paired with sweet caramelized onions and golden sautéed baby bella mushrooms, this dish balances rich flavors and textures, perfect for an elegant dinner or a comforting family meal.
Ingredients
Scale
Chicken and Stuffing
- 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
- Prepare the Chicken: Preheat your oven to 375°F. Using a sharp knife, carefully make 6 horizontal slits (hasselback style) on the top of each chicken breast without cutting all the way through. Drizzle each breast with a little olive oil and season with salt and pepper. Set aside.
- Cook the Spinach: Heat ½ tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the spinach and sprinkle with garlic powder. Stir occasionally and cook until the spinach is fully wilted.
- Make the Stuffing Mixture: Transfer the cooked spinach to a medium bowl. Add the goat cheese and stir until well combined to create a creamy stuffing.
- Stuff the Chicken Breasts: Spoon the spinach and goat cheese mixture into each of the slits in the chicken breasts, pressing gently to fill all slits.
- Sauté Onions and Mushrooms: In the same skillet, add 1 tablespoon olive oil. Add the sliced onions, mushrooms, fresh thyme, and optional balsamic vinegar. Season with salt and pepper. Sauté until the onions begin to caramelize and the mushrooms turn golden brown. Push the mushrooms and onions toward the edges of the skillet to make space for the chicken.
- Cook the Chicken: Place the stuffed chicken breasts in the middle of the skillet, leaving some space between them. Transfer the skillet to the preheated oven and bake for 20-30 minutes until the chicken is fully cooked through and an internal thermometer reads 165°F.
- Serve: Remove the skillet from the oven and let the chicken rest briefly before serving. Spoon caramelized onions and mushrooms over or alongside the chicken breasts. Enjoy!
Notes
- You can substitute goat cheese with cream cheese for a milder flavor; add ¼ cup shredded mozzarella to the cream cheese for extra creaminess.
- Make sure not to cut all the way through the chicken breasts when making slits to keep the stuffing inside.
- Fresh thyme enhances the flavor but can be omitted or substituted with dried thyme if fresh isn’t available.
- For a balsamic glaze effect, add the balsamic vinegar toward the end of sautéing the onions and mushrooms.
- Use an ovenproof skillet to easily transfer from stovetop to oven without extra dishes.
Nutrition
- Serving Size: 1 stuffed chicken breast with caramelized onions and mushrooms
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 95 mg
