on Feb 04, 2019, Updated Aug 24, 2020 Lets just take a moment to take a long look at this picture. I see gooey melting cheese, golden brown mushrooms and beautifully wilted spinach, all cushioned in a chicken breast thats crisp outside but tender, juicy inside. Heaven? YASSSS! Chicken dinners like these don’t have to be complicated or even take longer than 20 minutes. This one doesn’t. It looks like a dream and tastes like one. Before I even posted this recipe here, I did a step-by-step tutorial on my Instagram stories the other day (BTW this recipe is saved to the highlights) and the response was incredible. So so many people have tried this recipe by now that I already know its a winner and had to share it with you guys. I’d even go as far as to say that it’s already topping the charts of the most-cooked recipe on Instagram. And that’s because these spinach mushroom stuffed chicken breasts are so damn easy to put together. Serve them with some mash or sweet potato wedges and you’ve got a winner dinner.
Stuffing Ideas for Chicken Breasts
Stuffing chicken breasts is so easy to do. Here are some other things you can stuff your chicken breasts with if you are bored of grilling, baking or pan-frying them:
Asparagus Stuffed ChickenLeftover Fried Rice stuffed Chicken BreastsOnion Bell Peppers Cheese stuffed Chicken BreastsBroccoli and Cheese Stuffed ChickenBacon and Sundried Tomato Stuffed Chicken
You get the idea, guys? The most frequent question I get when I post a chicken breast recipe is how to cook it right. And trust me, cooking chicken breasts is simple if you keep a few things in mind.
How to cook juicy stuffed chicken breasts?
The trick to cooking stuffed chicken breasts just right and keeping them juicy is to start them on a hot pan so that you sear the chicken. This locks in the juices. And then based on the size of the chicken breast, you cook them for approximately 5-7 minutes on each side till the internal temperature registers 165F/74C. But I get that not everyone has a meat thermometer and here’s what I tell them. If you are making chicken breasts in India, where they are smaller cook them for six minutes on each side. But if you are cooking them in the U.S. for example, cook them for 7 minutes on each side. Once you take them off the pan, don’t cut into them immediately. Let them rest for 2-3 minutes before you slice into them. There are tons of recipes online that ask you to bake your stuffed chicken. I disagree really. Because chicken breast cooks so fast, I prefer cooking this on the stovetop. You can actually see whats happen to the chicken, check the temperature and visually see the doneness. I love my cast iron pan for this recipe because it locks in the heat and heats so evenly. But if you don’t have one, go ahead and use what you have! I hope you love this spinach mushroom stuffed chicken as much as I do! It won’t let you down.
More Continental Chicken Dinners:
Indian Whole Masala Roast ChickenRoasted Spatchcock Chicken with Orange RosemarySpinach Mushroom Stuffed Chicken BreastCreamy Bacon Rosemary Mushroom Chicken ThighsSheet Pan Honey Balsamic Chicken Thighs with Veggies
