Description
A flavorful and elegant stuffed chicken breast recipe featuring creamy goat cheese and fresh spinach, topped with sweet caramelized onions and tender mushrooms. This dish combines stovetop searing and oven baking for a perfectly cooked, juicy chicken entree that’s perfect for a comforting dinner.
Ingredients
Scale
Chicken and Filling
- 4 boneless, skinless chicken breasts
- 4 oz goat cheese, softened
- 1 cup fresh spinach, chopped
Vegetables and Aromatics
- 1 cup yellow onion, thinly sliced
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
Fats and Seasonings
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- Toothpicks or kitchen twine for securing
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the chicken later.
- Caramelize Onions: In a skillet over medium heat, melt the butter and add olive oil. Add the thinly sliced onions and cook for about 15 minutes, stirring occasionally, until they become soft and caramelized, developing a deep golden color.
- Add Mushrooms and Garlic: Stir in the sliced mushrooms and minced garlic, cooking for an additional 5 minutes until the mushrooms are tender and fragrant. Remove the skillet from heat and let the mixture cool slightly.
- Prepare the Filling: In a small bowl, combine the softened goat cheese with the chopped fresh spinach until evenly mixed.
- Stuff the Chicken: Using a sharp knife, carefully cut a pocket into each chicken breast without slicing all the way through. Fill each pocket with an equal amount of the goat cheese and spinach mixture. Secure the openings with toothpicks or kitchen twine to keep the filling inside during cooking.
- Season the Chicken: Season the exterior of each stuffed chicken breast with salt, black pepper, dried thyme, and paprika, ensuring an even coating for flavor.
- Sear the Chicken: Heat the same skillet used for cooking the vegetables over medium-high heat. Place the stuffed chicken breasts in the skillet and sear for 2 to 3 minutes on each side until they develop a golden-brown crust.
- Bake the Chicken: Transfer the skillet directly to the preheated oven or move the chicken breasts to a baking dish. Bake for 20 to 25 minutes until the chicken is fully cooked through and its juices run clear.
- Serve: Remove toothpicks or twine and plate the chicken breasts. Top each serving with the caramelized onion and mushroom mixture for a savory finish.
Notes
- Substitute feta cheese for goat cheese for a tangier flavor.
- For enhanced depth, deglaze the skillet with a splash of white wine before transferring to the oven.
- Avoid overstuffing the chicken breasts to prevent the filling from leaking during cooking.
