Description
This Goat Cheese & Spinach Stuffed Chicken Breast recipe is a flavorful and elegant dish featuring tender chicken breasts stuffed with a creamy goat cheese and spinach mixture. Caramelized onions and sautéed baby bella mushrooms add depth and richness, while a touch of fresh thyme and optional balsamic vinegar enhance the savory profile. Perfect for a nutritious dinner that’s both satisfying and gourmet.
Ingredients
Scale
Chicken & Filling
- 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, to taste
Caramelized Onions & Mushrooms
- 1 white onion, sliced
- 8 ounces sliced baby bella mushrooms
- 1 teaspoon fresh thyme
- Optional: 1 tablespoon balsamic vinegar
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: Preheat your oven to 375°F (190°C). Using a sharp knife, make six careful slits into the top of each chicken breast, taking care not to cut through completely. Drizzle the chicken breasts with olive oil and season with salt and freshly ground pepper. Set aside to let the flavors absorb.
- Cook the Spinach: Heat ½ tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Add the spinach and sprinkle the garlic powder over it. Stir occasionally and cook until the spinach is fully wilted, then transfer it to a medium bowl.
- Mix the Filling: Stir the goat cheese into the cooked spinach thoroughly until well combined. Carefully stuff the spinach and goat cheese mixture into the slits of each chicken breast.
- Sauté Onions and Mushrooms: Add 1 tablespoon of olive oil to the same skillet and toss in the sliced onions, mushrooms, and fresh thyme. Season with salt and pepper. If you choose, stir in the balsamic vinegar. Sauté until the onions caramelize and the mushrooms turn golden brown, stirring occasionally to avoid burning.
- Combine and Bake: Move the mushrooms and onions to the sides of the skillet to create space. Place the stuffed chicken breasts in the center, ensuring a little room between each piece. Transfer the skillet to the preheated oven and bake for 20-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
- Serve: Once baked, remove from the oven and serve the chicken breasts hot along with the caramelized onions and mushrooms. Enjoy your flavorful and nutritious meal!
Notes
- You can substitute goat cheese with cream cheese for a different creamy texture; if using cream cheese, consider adding ¼ cup mozzarella for extra flavor.
- Ensure not to cut completely through the chicken breasts when making slits to keep the filling inside during cooking.
- Use a meat thermometer to guarantee the chicken is cooked safely to 165°F.
- Optional balsamic vinegar adds a subtle tang and depth; feel free to omit if preferred.
Nutrition
- Serving Size: 1 stuffed chicken breast with sides
- Calories: 350
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg
