Description
This Goat Cheese & Spinach Stuffed Chicken Breast with Caramelized Onions and Mushrooms is a flavorful and elegant dish perfect for a satisfying dinner. Tender chicken breasts are stuffed with a creamy mixture of sautéed spinach and tangy goat cheese, then baked alongside sweet caramelized onions and savory mushrooms, creating a delicious balance of textures and rich flavors.
Ingredients
Scale
Chicken and Stuffing
- 4 chicken breasts (about 4-6 ounces each)
- 2 tablespoons olive oil, divided
- 4 cups organic spinach
- ½ teaspoon garlic powder
- 2 ounces goat cheese
- Freshly ground salt and pepper
Vegetables and Seasoning
- 1 white onion, sliced
- 8 ounces sliced baby bella mushrooms
- 1 teaspoon fresh thyme
- Optional: 1 tablespoon balsamic vinegar
Instructions
- Prepare Chicken Breasts: Preheat your oven to 375 degrees F. Using a sharp knife, make six slits (hasselback) into the top of each chicken breast without cutting all the way through. Drizzle each breast with a little olive oil and season generously with salt and pepper. Set them aside.
- Cook Spinach: Heat ½ tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Add the spinach and sprinkle with garlic powder. Stir occasionally and cook until the spinach is fully wilted.
- Mix Stuffing: Transfer the cooked spinach to a medium bowl and stir in the goat cheese until well combined. Carefully stuff each slit in the chicken breasts with this spinach and goat cheese mixture.
- Caramelize Onions and Mushrooms: Add 1 tablespoon of olive oil to the same skillet. Add the sliced onions, mushrooms, fresh thyme, and optional balsamic vinegar. Season with salt and pepper. Sauté until onions start to caramelize and mushrooms are golden brown. Push the vegetables to the sides of the skillet to make room for the chicken.
- Cook Chicken in Oven: Place the stuffed chicken breasts into the skillet with the vegetables, ensuring space between each piece. Transfer the skillet to the preheated oven and bake for 20-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 degrees F.
- Serve: Remove from the oven and serve the stuffed chicken breasts hot, accompanied by the caramelized onions and mushrooms.
Notes
- You can substitute cream cheese for goat cheese; if doing so, consider adding ¼ cup mozzarella cheese to the mixture for extra flavor and creaminess.
- Ensure not to cut all the way through when making slits to keep the stuffing inside the chicken breast during cooking.
- Use a meat thermometer to check for doneness to avoid under or overcooking.
- For a slightly tangier twist, don’t omit the optional balsamic vinegar while sautéing the onions and mushrooms.
Nutrition
- Serving Size: 1 stuffed chicken breast with vegetables
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 105 mg
