Description
Savor the delightful blend of tender chicken breasts stuffed with creamy goat cheese and fresh spinach, then topped with caramelized onions and mushrooms for a flavorful and elegant meal that’s easy to make and perfect for any occasion.
Ingredients
Units
Scale
Chicken and Spinach Filling
- 4 chicken breasts (about 4-6 ounces each)
- 2 tablespoons olive oil, divided
- 4 cups organic spinach
- 1/2 teaspoon garlic powder
- 2 ounces goat cheese
Caramelized Onions and Mushrooms
- 1 white onion, sliced
- 8 ounces sliced baby bella mushrooms
- 1 teaspoon fresh thyme
- Optional: 1 tablespoon balsamic vinegar
- Freshly ground salt and pepper, to taste
Instructions
- Preheat the oven: Set your oven to 375°F (190°C). Prepare the chicken breasts by making slits across the top of each—cut 6 evenly spaced slits, ensuring you don’t cut all the way through.
- Season and prepare chicken: Drizzle each chicken breast with a little olive oil and season with salt and pepper. Set aside.
- Wilt spinach: Heat a large ovenproof skillet over medium-high heat, add ½ tablespoon olive oil, then add spinach and garlic powder. Cook, stirring occasionally, until the spinach is fully wilted. Transfer to a bowl and stir in goat cheese until evenly combined. Stuff each slit in the chicken with this mixture.
- Cook onions and mushrooms: Add another tablespoon of olive oil to the same skillet. Add sliced onions, mushrooms, thyme, optional balsamic vinegar, and season with salt and pepper. Sauté until onions are caramelized and mushrooms are golden brown. Push the mixture to the sides of the skillet to make space for the chicken.
- Roast the chicken: Place the stuffed chicken breasts into the skillet, ensuring space between each. Transfer the skillet to the preheated oven and bake for 20-30 minutes, or until a meat thermometer reads 165°F (74°C), indicating cooked-through chicken.
Notes
- Feel free to substitute cream cheese for goat cheese; if so, consider adding ¼ cup shredded mozzarella for extra meltiness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
- For a vegetarian option, omit the chicken and serve the stuffed spinach mixture over roasted vegetables or pasta.
Nutrition
- Serving Size: 1 chicken breast (about 6 ounces)
- Calories: 239 kcal
- Sugar: 1.9 g
- Sodium: 150 mg
- Fat: 12.7 g
- Saturated Fat: 3.6 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 5.8 g
- Fiber: 1.8 g
- Protein: 28.7 g
- Cholesterol: 70 mg
