Easy Stuffed Chicken Breasts with mushroom, spinach and feta cheese is an incredibly easy way of changing up your chicken dinner routine. Serve it up with your favorite side dishes for an unforgettable meal.
I get so accustomed to eating the same meals all the time throughout the week that before I know it, I’m burned out on something I used to love. Chicken is a perfect example of that. It’s so enjoyable in most forms but unless I change it up from time to time, my formerly emphatic feelings turn lackluster.
Well, my friends, stuffed chicken puts an end to chicken fatigue!
A marvelous solution to becoming bored with healthy food? Dress it up in a new outfit!
This easy recipe is tasty for the whole family for any night of the week as well as special occasions. Even picky eaters love it!
Last year, I shared my 4-Ingredient Mediterranean Stuffed Salmon recipe, which has been popular ever since. Recently it dawned on me that taking the same approach and making an easy stuffed chicken recipe would be a major To Do.
While stuffed chicken gives off that fancy, pretentious vibe, It’s actually incredibly easy. Stuffed chicken is rustic, down to earth simple, magically flavorful, and easy to whip up any night of the week.
It’s also fabulous for meal prep, as it actually saves and reheats super well! For those of you who like to make extra for leftovers, this will be one of your favorite recipes, as it is a lovely little changeup to the usual and results in juicy chicken breasts.
I know the burning question on your mind, and don’t worry…I have an answer for you.
Does Stuffed Chicken Turn Out Dry?:
Remarkably, no! In fact, it’s very tender!
I’ve had it in my head that stuffed chicken breasts would turn out dry, just like stuffed turkey, but such is not the case. Both the filling and the chicken stay nice and moist and they work in harmony to give each other flavor.
Let’s dissect the ingredients…you’ll love how straightforward this is!
Ingredients for Stuffed Chicken:
For the Chicken: Boneless skinless chicken breasts, avocado oil (or olive oil), sea salt, paprika, garlic powder, and black pepper. The avocado oil is used to lubricate the chicken and keep it moist during the baking process and the seasonings simply add flavor to the meat.
The recipe calls for 4 large boneless chicken breasts, but you can scale this amount up or down depending on how many people you’re serving and how many leftovers you want. Just be sure to adjust the amount of filling accordingly.
For the Stuffing Spinach Mixture: Onions, mushrooms, fresh spinach, garlic powder, feta cheese. This incredibly simple lineup of ingredients results in rustic, tangy, creamy flavor such that when you cut into the chicken, you’re rewarded with the perfect bite.
Many recipes for stuffed breast I saw prior to making this one call for cream cheese. While this sounds absolutely fabulous, I try to keep my weeknight meals a little lighter. For this reason, using feta cheese not only provides that same tangy flavor but it also generates a healthy meal without being overly heavy or decadent.
If you prefer, you can use cheddar cheese, Monterey jack cheese, goat cheese, pepper jack cheese, or mozzarella cheese in place of feta. Love spicy food? Add red pepper flakes to the cheese filling.
Let’s make it!
How to Make Stuffed Chicken Breasts:
Add 1 tablespoon of avocado oil to a large non-stick skillet and heat to medium-high. Add the onion and stir well. Sauté until the onion is very fragrant and begins to soften, about 3 to 5 minutes.
Add the chopped mushrooms and stir well. Cover the skillet with a lid and allow the onion and mushrooms to cook until the mushrooms begin to leach liquid, about 5 minutes.
Remove the lid and stir in the garlic and spinach. Cook, stirring constantly until the spinach has wilted. Stir in the feta cheese until combined.
Preheat the oven to 375 degrees F.
Place the chicken breasts on a cutting board and use a sharp knife to carefully cut a slit (or “pocket”) into each breast.
Transfer the chicken breasts to an oiled or sprayed large casserole dish.
Drizzle each chicken breast with avocado oil, then sprinkle liberally with sea salt, paprika, garlic powder, and black pepper. Drizzle the chicken breasts again with a small amount of avocado oil and use your hands to spread around the oil and seasonings over the breasts – this will prevent the seasonings from burning and will ensure the breasts stay nice and moist.
Scoop the stuffing into each chicken breast, filling them up to your heart’s desire.
If you have them, use toothpicks to secure the filling into the chicken breasts (no worries if you don’t have them).
Bake for 30 to 35 minutes, or until the chicken breasts are completely cooked through.
Serve with your choice of sides and enjoy!
I served up the mushroom and spinach stuffed chicken with my go-to Stir Fry Vegetables. In addition, my Crowd-Pleasing Roasted Vegetables or Italian Pasta Salad, or simple side salads would be amazing sidekicks!
How Long To Cook Stuffed Chicken Breast:
At 375 degrees Fahrenheit, baked stuffed chicken for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165 degrees F.
Chicken breasts vary in thickness, which will make it impossible to know the exact bake time, which is why using a meat thermometer is always the best way of ensuring you’re getting the perfect result with the perfect doneness.
That’s it! A delicious low carb recipe to add different ways of preparing chicken breasts to your arsenal.
Also try my Mediterranean Stuffed Chicken recipe!
If you love chicken, be sure to check out my 45 Must-Make Chicken Recipes.
Stuff it like you mean it!
Mushroom and Spinach Stuffed Chicken Breast
Ingredients
Chicken:
- 1 Tbsp avocado oil
- 4 large boneless skinless chicken breasts
- 1 tsp Sea salt
- 1/2 tsp Paprika
- 1/2 tsp Garlic Powder
- ¼ tsp black pepper
Mushroom Stuffing:
- 1 Tbsp avocado oil
- 1 medium-sized onion finely chopped
- 16 ounces mushrooms chopped
- 3 cloves garlic minced
- 5 ounces baby spinach
- 6 ounces feta cheese
- ¼ tsp sea salt to taste
Instructions
- Add 1 tablespoon of avocado oil to a large non-stick skillet and heat to medium-high. Add the onion and stir well. Saute until the onion is very fragrant and begins to soften, about 3 to 5 minutes.
- Add the chopped mushrooms and stir well. Cover the skillet with a lid and allow the onion and mushrooms to cook until the mushrooms begin to leach liquid, about 5 minutes.
- Remove the lid and stir in the garlic and spinach. Cook, stirring constantly until the spinach has wilted. Stir in the feta cheese until combined.
- Preheat the oven to 375 degrees F.
- Place the chicken breasts on a cutting board and use a sharp knife to carefully cut a slit (or “pocket”) into each breast.
- Transfer the chicken breasts to an oiled or sprayed large casserole dish.
- Drizzle each chicken breast with avocado oil, then sprinkle liberally with sea salt, paprika, garlic powder, and black pepper. Drizzle the chicken breasts again with a small amount of avocado oil and use your hands to spread around the oil and seasonings over the breasts.
- Scoop the stuffing into each chicken breast, filling them up to your heart’s desire.
- If you have them, use toothpicks to secure the filling into the chicken breasts (no worries if you don’t have them).
- Bake for 30 to 35 minutes, or until the chicken breasts are completely cooked through.
- Serve with your choice of sides and enjoy!
Nutrition
More Popular Healthy Chicken Recipes:
Chicken Marsala (Gluten-Free and Dairy-Free) – Gluten-free and dairy-free chicken marsala is everything you want in a chicken dish! It’s perfectly crispy on the outside, tender on the inside, involves a creamy garlicky mushroom sauce and is big and bold on flavor. Make it for a special occasion or any ol’ night of the week!
Chicken Pesto Spaghetti Squash (Paleo, Keto, Whole30) – Chicken Pesto Spaghetti Squash is an ultra easy meal to prepare that happens to be paleo, whole30, low-carb, and delicious! Make it for the whole family or as a meal prep recipe.
Immunity-Boosting Turmeric Chicken Soup – This turmeric chicken soup includes carrots, parsnips, kale, bone broth, and more for an immunity-boosting powerhouse meal. It’s super quick and easy to make and is paleo, keto, AIP, and whole30.
Easy Greek Chicken – Easy Greek Chicken with a fresh lemon herb marinade is fall-off-the-bone, ultra tender mouth-wateringly delicious! A quick, simple healthy Mediterranean-inspired dinner recipe loaded with flavor.
Wild Rice Chicken Casserole – Wild Rice Chicken Casserole with vegetables is a healthy, filling meal! Make it and serve to guests, or prepare as a meal prep dinner for the week.
Enjoy!
xo
Really good with a few changes or additions. Added pepper jack and lessened the feta. Also used kale instead of spinach since I had that on hand. It was missing something so that squeezed lemon juice after cooking and it was super good! Easy to make too!
Ooh, all of those additions sound so great! Thank you for sharing your changes! xoxo
Very disappointing. Dairy (ie: feta cheese) is not Paleo
Very debatable. While fresh dairy is known to cause inflammatory issues in some individuals, particularly those who are lactose intolerant, aged dairy (particularly raw dairy) is seen as fine to many individuals in the paleo and primal community. Similar to rice and potatoes, dairy as it relates to our ancestors’ diet has been a source of debate for years and no definitive line in the sand has been drawn. However, if dairy is bothersome to you, leave the feta out or don’t make the recipe.
On a separate note, I don’t discuss this recipe as being “paleo” in the blog post, so whether or not the recipe is authentically paleo is irrelevant.