Description
Succulent spinach and mushroom stuffed chicken breasts elevate weeknight dinners with Mediterranean-inspired flavors. Rich, cheesy filling nestled inside tender chicken creates a delightful meal perfect for family gatherings or intimate dinners you’ll savor.
Ingredients
Scale
Chicken:
- 4 boneless, skinless chicken breasts (6 ounces/170 grams each)
Filling Ingredients:
- 1 package (10 ounces/283 grams) frozen chopped spinach, thawed and wrung dry
- 12 small mushrooms (crimini or button), chopped
- 1 cup part-skim ricotta cheese
- 1/2 cup grated Parmesan or Romano cheese
- 2 cloves garlic, minced
- 1 small shallot, quartered
- 1/2 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper to taste
Cooking Ingredients:
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons flour
- 1/2 cup white wine
- 1 cup chicken broth
Instructions
- Gently flatten chicken breasts between plastic sheets until uniformly thin, creating an ideal surface for stuffing.
- Warm butter in a skillet over medium heat, carefully sautéing mushrooms, garlic, and shallots for approximately 5 minutes until tender and aromatic. Season with salt and pepper, then transfer to a food processor and pulse until finely minced.
- Combine the processed mushroom mixture with fresh spinach, creamy ricotta, sharp Parmesan, and delicate nutmeg in a mixing bowl, creating a rich and flavorful filling.
- Distribute the spinach-mushroom mixture evenly in the center of each chicken breast. Carefully roll the chicken around the stuffing, ensuring the filling remains enclosed, and secure each roll with toothpicks.
- Heat olive oil in the skillet over medium-high heat. Carefully brown the stuffed chicken on all sides for 10-12 minutes, rotating to ensure even cooking and internal temperature reaches 165°F.
- Remove chicken from the pan. Add butter and flour to create a roux, stirring for one minute. Gradually whisk in white wine and chicken broth, allowing the sauce to simmer and thicken for 3-4 minutes.
- Plate the golden-brown stuffed chicken breasts, generously drizzling the velvety pan sauce over the top before serving.
Notes
- Choose chicken breasts of uniform size to ensure even cooking and consistent stuffing distribution.
- Pat chicken breasts completely dry before pounding to help achieve a crispy exterior when searing.
- Pulse mushroom mixture carefully to avoid turning into a complete paste; some texture adds depth to the filling.
- Substitute ricotta with Greek yogurt for a lighter, protein-rich alternative that maintains creaminess.
- Use toothpicks sparingly and remember to remove them before serving to prevent any accidental bites.
- Swap white wine with chicken broth or apple cider for a non-alcoholic version of the sauce.
- Check internal chicken temperature reaches 165°F to guarantee safe consumption without overcooking.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 325
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 100 mg