Description
This Goat Cheese & Spinach Stuffed Chicken Breast with Caramelized Onions and Mushrooms is a flavorful and elegant dish perfect for a wholesome dinner. Tender chicken breasts are slit and filled with a creamy mixture of sautéed spinach and tangy goat cheese. The chicken is then baked alongside aromatic caramelized onions and baby bella mushrooms infused with fresh thyme and optional balsamic vinegar for a subtly sweet finish.
Ingredients
Scale
Chicken and 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 and 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
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the chicken.
- Prepare chicken breasts: Using a sharp knife, carefully make 6 slits on the top of each chicken breast, taking care not to slice all the way through.
- Season chicken: Drizzle each chicken breast with ½ tablespoon olive oil and season generously 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. Stir occasionally until spinach is wilted, then transfer to a medium bowl.
- Mix spinach and goat cheese: 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, and balsamic vinegar if using. Season with salt and pepper. Cook over medium heat, stirring occasionally, until onions are caramelized and mushrooms have turned golden brown, approximately 10-15 minutes.
- Arrange and bake: Push the onion and mushroom mixture to the sides of the skillet to create space for the stuffed chicken breasts. Place the chicken in the skillet, maintaining space between the pieces. Transfer the skillet to the preheated oven.
- Bake chicken: Bake for 20-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Remove from the oven and let the chicken rest for a few minutes before serving.
Notes
- Ensure the slits in the chicken breasts are deep enough to hold the filling but do not cut through the other side for stuffing purposes.
- Use an ovenproof skillet to seamlessly transfer from stovetop to oven.
- Balsamic vinegar is optional but adds a nice tangy sweetness to the caramelized vegetables.
- Letting the chicken rest after baking helps retain juices and improves tenderness.
- Fresh thyme can be substituted with dried thyme, but reduce the amount by half.
- To check doneness, use a meat thermometer to ensure chicken reaches 165°F internally.
