Ingredients:
For the Stuffed Chicken:
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach leaves, chopped
- 1 cup mushrooms, finely chopped
- 1/2 cup grated mozzarella cheese
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Toothpicks or kitchen twine for securing
For the Sauce:
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions:
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the finely chopped mushrooms to the skillet and cook for about 5 minutes until they release their moisture and become tender. Remove from heat and let them cool slightly.
In a mixing bowl, combine the chopped spinach, cooked mushrooms, grated mozzarella cheese, and grated Parmesan cheese. Mix well and season with a pinch of salt and black pepper. This mixture will be the stuffing for your chicken breasts.
Butterfly each chicken breast by slicing horizontally, starting at the thicker side, but not cutting all the way through. You should be able to open each breast like a book.
Lay each chicken breast flat, season both sides with salt and black pepper, and place an equal portion of the spinach and mushroom mixture on one side of each breast.
Carefully fold the other half of each chicken breast over the stuffing to enclose it.
Secure the stuffed chicken breasts by using toothpicks or kitchen twine to hold them together.
In the same skillet you used for the mushrooms, melt the unsalted butter over medium heat. Once melted, sprinkle in the flour and whisk continuously for 1-2 minutes to create a roux.
Slowly pour in the chicken broth and heavy cream while continuing to whisk. Add the dried thyme, and season with salt and black pepper to taste. Keep whisking until the sauce thickens, which should take about 3-4 minutes.
Place the stuffed chicken breasts back into the skillet with the sauce.
Spoon some of the sauce over the chicken, and then transfer the skillet to the preheated oven.
Bake for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese inside is melted and bubbly.
Remove the stuffed chicken breasts from the oven and let them rest for a few minutes.
Serve your Spinach and Mushroom Stuffed Chicken Breasts hot, drizzled with the creamy sauce from the skillet.
Enjoy this delicious and elegant chicken dish with your favorite side dishes!
These Spinach and Mushroom Stuffed Chicken Breasts make for an impressive and flavorful dinner that's perfect for a special occasion or a delightful family meal.