Description
A rich and flavorful weeknight dinner featuring juicy chicken breasts stuffed with a savory mixture of spinach, mushrooms, and cream cheese, finished with a velvety garlic cream sauce.
Ingredients
Scale
- 2 large or 4 small boneless, skinless chicken breasts (about 1.5 lbs / 680g)
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 2 cups fresh spinach, packed
- 8 oz mushrooms, sliced (button or cremini)
- 4 cloves garlic, minced
- ½ cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- ½ cup chicken broth (low-sodium)
- ¼ cup white wine (optional)
- 1 tablespoon butter
Instructions
- Preheat oven to 400°F (200°C). Pound chicken breasts to a uniform ½-inch thickness and season both sides with salt and pepper.
- In a small bowl, mix softened cream cheese, Parmesan, Italian seasoning, and half the garlic until smooth.
- In a separate pan, sauté mushrooms in 1 tablespoon olive oil until browned. Add remaining garlic and spinach, cooking until wilted. Season with salt and pepper, then fold this mixture into the cream cheese mixture.
- Slice a pocket into the thickest side of each chicken breast. Stuff generously with the spinach-mushroom mixture and secure with toothpicks if necessary.
- In an oven-safe skillet, heat remaining olive oil over medium-high heat. Sear chicken breasts for 2-3 minutes per side until golden brown. Remove chicken and set aside.
- Reduce heat to medium. Add chicken broth and white wine to the skillet, scraping up browned bits. Simmer for 2 minutes, then whisk in heavy cream and bring to a gentle bubble.
- Return chicken to the skillet, nestling it into the sauce. Bake for 15-20 minutes until internal temperature reaches 165°F (74°C).
- Remove from oven and let rest for 5 minutes. Stir butter into the sauce for glossiness. Remove toothpicks and serve chicken with sauce spooned over top.
Notes
Pound chicken evenly for consistent cooking. Do not skip searing for flavor. If using frozen spinach, squeeze it very dry. Rest chicken for 5 minutes after baking to retain juices. This recipe does not freeze well due to the dairy sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken br
- Calories: 480
- Sugar: 2
- Sodium: 620
- Fat: 32
- Saturated Fat: 18
- Carbohydrates: 6
- Protein: 42
Keywords: stuffed chicken breast, creamy spinach, mushroom sauce, weeknight dinner, low carb, gluten-free, easy dinner, chicken recipe