Mushroom Stuffed Chicken Breast (Print Version)

# Ingredients:

→ For the chicken

01 - 2 boneless, skinless chicken breasts (about 7 oz/220g each)
02 - ¾ teaspoon salt, divided
03 - ¼ teaspoon black pepper, divided
04 - 1 tablespoon olive oil, for searing

→ For the mushroom filling

05 - 2 tablespoons unsalted butter
06 - 7 oz mushrooms, sliced about ⅛-inch thick (about 2 cups)
07 - 2 garlic cloves, finely minced
08 - ½ teaspoon fresh thyme leaves (or dried if that's what you have)
09 - 2 cups fresh baby spinach, packed
10 - 3 oz mozzarella cheese, sliced (or substitute with provolone, fontina, or any good melting cheese)

# Instructions:

01 - Fire up your oven to 390°F (200°C) or 180°C if you've got a fan-forced oven. While it's heating up, we'll prep everything else.
02 - Grab your chicken breasts and a sharp knife. Carefully slice into the side of each breast to create a deep pocket - but don't cut all the way through! Try to cut into the side with the natural fold, so the smooth side stays intact. This creates a nice little pouch for all that mushroomy goodness. Season both the inside pocket and outside of each chicken breast with half your salt and pepper.
03 - Plop your butter into an oven-proof skillet and melt it over high heat. Once it's bubbling, toss in your sliced mushrooms and let them sizzle away for about 3 minutes until they start turning golden. Now add the garlic, thyme, and the rest of your salt and pepper. Cook for another 2 minutes until those mushrooms are beautifully golden and smelling amazing. Toss in the baby spinach and stir just until it wilts - this happens super fast, like 30 seconds tops!
04 - Now for the fun part! Spoon that delicious mushroom mixture into the pocket you created in each chicken breast. Don't be shy - really stuff it in there! Then tuck a few slices of cheese on top of the mushrooms. Grab a few toothpicks and secure the openings as best you can. Don't stress if they're not completely sealed - mostly closed is good enough.
05 - Wipe out that same skillet with a paper towel (no need to wash it - those bits add flavor!). Add your olive oil and heat it over medium-high heat until it's shimmering. Gently place your stuffed chicken in the pan and sear each side for about 1½ minutes, until you get a gorgeous golden crust. Use tongs to carefully flip them - those toothpicks can be tricky!
06 - Once both sides are beautifully golden, transfer the whole skillet straight into your preheated oven. Let the chicken bake for about 15 minutes, or until a meat thermometer stuck into the thickest part of the chicken (not the filling!) reads 149°F (65°C).
07 - Take your skillet out of the oven (careful, that handle is HOT!) and transfer the chicken to a plate. Loosely tent some foil over the top and let it rest for 5 minutes. This helps keep all those juices inside the chicken instead of spilling out when you cut into it. Don't forget to remove the toothpicks before serving!

# Notes:

01 - This stuffed chicken looks fancy enough for company but is actually pretty simple to make. Perfect for impressing dinner guests or just treating yourself on a weeknight!
02 - Feel free to switch up the cheese - Swiss, provolone, or even a bit of cream cheese works wonderfully in this recipe.
03 - For extra flavor, add a splash of white wine to the mushrooms while they're cooking.
04 - Leftovers will keep for up to 3 days in the fridge. Reheat gently in the oven for best results.

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