Savory Spinach & Mushroom Stuffed Chicken
Juicy chicken breasts rolled with garlic-sautéed spinach, mushrooms, melty cheese, and herbs, baked until golden brown. A rustic Tuscan-inspired dinner that’s both elegant and comforting.
Ingredients
For the Chicken Rolls:
- 4 boneless skinless chicken breasts (butterflied & pounded thin)
- Salt & pepper to taste
- 1 tbsp olive oil
- 2 cloves garlic minced
- 2 cups fresh spinach
- 1 cup mushrooms finely chopped
- ½ cup sun-dried tomatoes chopped (optional)
- 1 cup shredded mozzarella or provolone cheese
- ¼ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Toothpicks or kitchen twine
For Garnish:
- Fresh thyme or parsley
- Cherry tomatoes or arugula optional sides
Instructions
- Prep Chicken: Butterfly and pound chicken breasts to ¼-inch thickness. Season both sides with salt and pepper.
- Make Filling: Heat olive oil in a skillet over medium heat. Sauté garlic for 30 seconds, then add mushrooms and cook until softened. Stir in spinach until wilted. Remove from heat and mix in cheeses, sun-dried tomatoes (if using), and Italian seasoning.
- Stuff & Roll: Spread filling evenly over each chicken breast. Roll tightly and secure with toothpicks or twine.
- Sear: For extra flavor, sear the chicken rolls in a skillet with a little oil until golden on all sides.
- Bake: Preheat oven to 375°F (190°C). Transfer rolls to a baking dish and bake 25–30 minutes, until internal temperature reaches 165°F (74°C).
- Rest 5 minutes before slicing. Garnish with parsley, thyme, cherry tomatoes, or serve with roasted vegetables.