Who doesn’t like delicious steak filled with mouthwatering filling? These juicy chicken breasts are stuffed with garlicky mushrooms, spinach and a blanket of oozing melted cheese. Simple to make with just a few ingredients, this is how to transform chicken breast from ho-hum into “ohhh yum!”

Mushroom-Stuffed Chicken Breast is one of those recipes where you take just a few ingredients and deploy them in a way that makes chicken breast so much more interesting than it usually is! Chicken breast, spinach, mushrooms, garlic and cheese are the only base ingredients here. Vary the type of cheese and swap the spinach for other leafy veg to spin this dish to suit your tastes or what you have on hand!

Ingredients
–  2 chicken breasts, skinless and boneless
– 3/4 tsp salt
– 1/4 tsp pepper
– 1/5 tsp paprika powder
– 1/4 tsp red chilli flakes
– 1/5 tsp oregano
– 30g / 2 tbsp unsalted butter
– 200g / 7 oz mushrooms , sliced
– 2 garlic cloves , finely minced
– 1/2 tsp thyme leaves (Note 2)
– 2 cups baby spinach (Note 3)
– 80 g / 3oz mozzarella , sliced (or other melting cheese)
– 1 tbsp olive oil

Instructions

– Preheat oven to 200°C/390°F (180°F fan).
– Cut pockets into each chicken breast, being sure not to cut all the way through. Cut on the side with the fold in the meat, to keep the smooth side intact.
– Season the inside and outside of the chicken with half the dry ingredients
– Mushroom filling: Melt butter in a heavy based oven proof skillet over high heat. Add mushrooms and cook for 3 minutes until they start to turn pretty golden. Then add garlic, thyme, remaining dry ingredients and continue cooking for a further 2 minutes until mushrooms are nice and golden.
– Add spinach: Add baby spinach and stir until wilted – about 30 seconds.
– Stuff mushroom mixture into the pocket of each chicken, then top with cheese.
– Seal with toothpicks as best you can – it doesn’t need to be fully sealed like we do with Chicken Kiev. Just mostly sealed.
– Sear chicken: Give the pan a quick wipe with paper towels. Heat oil over medium high heat. Sear each side of the chicken breast for 1 1/2 minutes until golden.
– Bake 15 minutes: Transfer the skillet to the oven and bake for 15 minutes, or until the internal temperature of the chicken is 65°C/149°F (chicken flesh, not the mushroom filling).
Rest 5 minutes: Remove from tray onto a plate, loosely cover with foil and rest for 5 minutes.
Now serve and enjoy!