Description
This Goat Cheese & Spinach Stuffed Chicken Breast recipe combines tender chicken breasts with a flavorful filling of sautéed spinach and creamy goat cheese, complemented by sweet caramelized onions and earthy mushrooms. Baked to juicy perfection, this dish makes for an elegant yet easy weeknight dinner.
Ingredients
Scale
Chicken
- 4 chicken breasts (about 4–6 ounces each)
- 2 tablespoons olive oil, divided
- Freshly ground salt and pepper, to taste
- ½ teaspoon garlic powder
Filling
- 4 cups organic spinach
- 2 ounces goat cheese
Caramelized Onions & Mushrooms
- 1 white onion, sliced
- 8 ounces sliced baby bella mushrooms
- 1 teaspoon fresh thyme
- Optional: 1 tablespoon balsamic vinegar
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the chicken.
- Prepare chicken breasts: Using a sharp knife, make 6 slits on the top of each chicken breast without cutting all the way through, creating pockets for stuffing.
- Season chicken: Drizzle each chicken breast with ½ tablespoon olive oil and generously season with salt and freshly ground pepper. Set aside.
- Cook spinach: Heat a large ovenproof skillet over medium-high heat and add ½ tablespoon olive oil. Add the spinach and sprinkle with garlic powder. Cook, stirring occasionally, until the spinach has wilted. Transfer spinach to a medium bowl.
- Mix filling: Stir the goat cheese into the cooked spinach until well combined to create the stuffing mixture.
- Stuff chicken breasts: Carefully fill each slit in the chicken breasts with the spinach and goat cheese mixture.
- Caramelize onions and mushrooms: In the same skillet, add the remaining 1 tablespoon olive oil. Add the sliced onions, mushrooms, fresh thyme, balsamic vinegar (if using), salt, and pepper. Cook, stirring occasionally, for about 10-15 minutes until the onions are caramelized and mushrooms are golden brown.
- Arrange chicken and vegetables: Push the onion and mushroom mixture to the sides of the skillet to make space for the chicken breasts. Place the stuffed chicken breasts into the skillet, ensuring there is space between each piece.
- Bake chicken: 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).
- Rest and serve: Remove the skillet from the oven and allow the chicken to rest for a few minutes before serving to retain juices and flavor.
Notes
- You can substitute baby spinach with fresh baby kale or Swiss chard if preferred.
- If you don’t have an ovenproof skillet, cook the vegetables in a skillet then transfer to a baking dish along with the stuffed chicken to bake.
- For a stronger cheese flavor, add more goat cheese or mix in some grated Parmesan with the filling.
- Use fresh thyme for best flavor, but dried thyme can also be used—just reduce quantity to ½ teaspoon.
- Omitting balsamic vinegar will still yield delicious caramelized onions and mushrooms.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
