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There’s something special about a dish that feels both elegant and comforting, and this Creamy Mushroom and Spinach Stuffed Chicken is exactly that. Whether you’re looking for a wholesome weeknight meal or a dish worthy of your Easter dinner table, this recipe delivers rich flavor without the heaviness of traditional holiday mains.
Tender chicken breasts are filled with a savory spinach and mushroom mixture, then baked in a creamy garlic-infused sauce that brings everything together. It’s a perfect balance of indulgence and nourishment, making it a great fit for keto-friendly, low-carb, and high-protein lifestyles.
Need something simple yet impressive? This recipe is easy to prepare, meal prep-friendly, and works beautifully with seasonal sides like roasted asparagus or buttery mashed cauliflower. Whether you’re gathering with family for a festive Easter meal or just craving a cozy, satisfying dinner, this dish is sure to become a favorite.
Why You’ll Love This Recipe
If you’re looking for a dish that feels both decadent and nourishing, this Creamy Mushroom and Spinach Stuffed Chicken is a perfect choice. It combines tender, juicy chicken with a flavorful, cheesy spinach and mushroom filling, all wrapped in a rich, creamy sauce. Whether you’re preparing a weeknight meal or planning a special Easter dinner, this recipe delivers both comfort and elegance with minimal effort.
What Makes This Recipe Special?
- Perfect for Any Occasion – While it’s simple enough for a busy weeknight, it’s also impressive enough to serve at a holiday gathering, making it a great Easter dinner option.
- Rich, Yet Balanced – The creamy filling and sauce bring indulgence, while mushrooms and spinach add nutrients, making it a wholesome low-carb dish.
- Naturally Keto & Low-Carb – Packed with protein and healthy fats, this recipe fits well into keto, paleo, and gluten-free lifestyles.
- Easy and Meal-Prep Friendly – It’s a one-pan dish with minimal cleanup, and it reheats beautifully for a quick meal later in the week.
If you love restaurant-quality meals that are effortless to make at home, this stuffed chicken recipe is one you’ll come back to again and again. Next, let’s go over everything you’ll need to make it a success.
What You’ll Need
This Creamy Mushroom and Spinach Stuffed Chicken comes together with simple, wholesome ingredients, many of which you may already have in your kitchen. Below is the full list, along with a few optional substitutes to fit your dietary preferences.
Main Ingredients
- Chicken breasts (6 large, boneless, skinless) – Choose thick, evenly sized chicken breasts to make stuffing easier.
- Salt and black pepper – Enhances the natural flavor of the chicken.
For the Stuffing
- Mushrooms (3 cups, finely chopped) – A mix of cremini, button, or shiitake mushrooms adds depth.
- Spinach (3 cups, fresh, chopped) – Adds color and nutrients; frozen spinach works too (just squeeze out excess moisture).
- Garlic (4 cloves, minced) – Fresh garlic brings a rich, aromatic flavor.
- Ricotta cheese (1.5 cups) – Makes the stuffing creamy and holds everything together. (Substitute: Cream cheese or cottage cheese for a different texture.)
- Parmesan cheese (¾ cup, grated) – Adds a salty, nutty depth to the filling. (Substitute: Grated Pecorino Romano for a sharper taste.)
- Dried thyme (1.5 teaspoons) – Adds a subtle earthiness. (Substitute: Italian seasoning for a more herbaceous flavor.)
- Dried rosemary (1.5 teaspoons) – Complements the mushrooms and spinach. (Substitute: Oregano or basil.)
For the Creamy Sauce
- Chicken broth (1.5 cups) – Forms the base of the sauce and keeps the dish flavorful. (Substitute: Vegetable broth for a lighter option.)
- Heavy cream (1.5 cups) – Creates a rich, velvety sauce. (Substitute: Coconut cream for a dairy-free alternative.)
- All-purpose flour (1.5 tablespoons) – Helps thicken the sauce. (Keto alternative: Almond flour or xanthan gum.)
- Olive oil (1.5 tablespoons) – Used for sautéing and searing. (Substitute: Butter or avocado oil.)
For Garnish (Optional, but Recommended)
- Fresh parsley (chopped) – Adds a pop of color and freshness before serving.
- Extra Parmesan (for topping) – A sprinkle on top before serving makes this dish even more indulgent.
Now that you have everything you need, let’s go step by step through the cooking process to bring this creamy, cheese-filled chicken to life!
Detailed Cooking Instructions
Now that you have all your ingredients ready, let’s walk through the step-by-step process to make this Creamy Mushroom and Spinach Stuffed Chicken. Follow these techniques to ensure juicy, flavorful chicken with a perfectly creamy garlic sauce.
1. Preheat the Oven
Set your oven to 375°F (190°C) so it’s ready when you need it.
2. Prepare the Chicken
- Place each chicken breast on a clean cutting board.
- Using a sharp knife, carefully butterfly the chicken breast by slicing horizontally, stopping just before cutting all the way through. This creates a pocket for the filling.
- Season both the inside and outside of the chicken with salt and black pepper to build flavor.
3. Make the Filling
- Heat olive oil in a large skillet over medium heat.
- Add the chopped mushrooms and cook until they release their moisture, about 5 minutes.
- Stir in the minced garlic and spinach, cooking for another 2 minutes until the spinach is wilted.
- Remove from heat and allow to cool slightly.
- In a bowl, combine the ricotta cheese, Parmesan, thyme, and rosemary with the sautéed mushrooms and spinach. Mix well.
4. Stuff the Chicken
- Spoon the cheese-stuffed filling into each chicken breast pocket, pressing gently to pack it in.
- If needed, use toothpicks to secure the edges and keep the filling inside during cooking.
5. Sear the Chicken
- In the same skillet, heat another tablespoon of olive oil over medium heat.
- Add the stuffed chicken breasts and pan-sear for 3-4 minutes per side, until golden brown.
- Transfer the seared chicken to a baking dish, leaving space between each piece.
6. Make the Creamy Garlic Sauce
- In the same skillet, whisk together chicken broth, heavy cream, and flour.
- Let it simmer for 3-4 minutes, stirring constantly until the sauce thickens.
- Taste and adjust seasoning if needed.
7. Bake the Chicken
- Pour the creamy garlic sauce over the oven-baked stuffed chicken in the baking dish.
- Place in the preheated oven and bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Serve and Garnish
- Remove toothpicks before serving.
- Garnish with fresh parsley and extra Parmesan for a beautiful finish.
- Serve with roasted vegetables, mashed cauliflower, or a crisp salad for a complete meal.
Now that your cheese-stuffed chicken breasts are ready, let’s go over a few expert tips to make sure they turn out perfect every time!
Tips & Tricks
To get the best results from your Creamy Mushroom and Spinach Stuffed Chicken, here are some key tips to help with stuffing, cooking, and storing leftovers.
1. Prevent the Filling from Spilling
- Don’t overfill – Leave a little space inside each butterflied chicken breast so the stuffing doesn’t push out while cooking.
- Secure with toothpicks – Gently insert toothpicks along the edge to hold the stuffed chicken together. Just remember to remove them before serving.
- Sear properly – Pan-searing helps create a firm outer crust that locks in the filling before baking.
2. Best Cheese Choices for the Filling
- Ricotta (Creamy & Mild) – Makes the filling soft and rich without overpowering the dish.
- Parmesan (Savory & Nutty) – Enhances flavor with its natural saltiness.
- Mozzarella (Melty & Stretchy) – A great addition if you want an extra cheesy, gooey texture. (Optional: Swap for Gruyère or Fontina for a more gourmet touch.)
3. Make It Meal Prep-Friendly
- Stuff the chicken ahead of time – Assemble the stuffed breasts up to 24 hours in advance and store them in an airtight container in the fridge until ready to cook.
- Pre-make the sauce – The creamy garlic sauce can be made 2 days in advance and stored separately. Simply reheat and pour over the chicken before baking.
4. How to Store & Reheat Leftovers
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Let the chicken cool completely before wrapping it tightly in plastic wrap and placing it in a freezer-safe bag. It stays fresh for up to 2 months.
- Reheat:
- Oven (Best Method): Place in a baking dish, cover with foil, and warm at 350°F (175°C) for 15-20 minutes.
- Stovetop: Heat in a covered pan over low heat with a splash of broth or cream to keep the sauce from drying out.
- Microwave (Quickest Method): Cover loosely and heat in 30-second intervals, stirring sauce in between for even heating.
With these simple tricks, you’ll get perfectly stuffed, creamy, and flavorful chicken every time! Now, let’s dive into why this dish is a healthy, balanced choice for any meal.
Why It’s Healthy
This Creamy Mushroom and Spinach Stuffed Chicken isn’t just rich in flavor—it’s also packed with nutrients and wholesome ingredients, making it a great choice for a balanced meal any time of the year. Whether you’re planning a special Easter dinner or looking for an everyday high-protein meal, this dish delivers comfort without the carb overload.
1. High-Protein & Satisfying
- Lean chicken breasts provide a high-quality protein source, essential for muscle repair and keeping you full longer.
- With ricotta and Parmesan cheese, this dish has a good balance of protein and healthy fats, making it an excellent keto-friendly chicken dinner.
2. A Lighter Easter Main Course
- If you’re looking for a flavorful yet lighter alternative to traditional Easter mains like ham or lamb, this healthy baked chicken recipe is a perfect choice.
- The creamy garlic sauce gives it a luxurious feel without the heaviness of classic holiday dishes.
3. Low-Carb Comfort Food
- Unlike traditional stuffed chicken recipes that use breadcrumbs or flour-heavy sauces, this version keeps it low in carbs while still feeling indulgent.
- Using mushrooms and spinach adds fiber and essential vitamins without extra carbs, making it a great low-carb comfort food for Easter or any occasion.
4. Naturally Gluten-Free (With Simple Adjustments)
- The recipe is gluten-free by default, but if you need to thicken the sauce without flour, use almond flour or xanthan gum for a keto-friendly alternative.
5. Rich in Nutrients & Antioxidants
- Spinach provides iron, magnesium, and vitamin K, supporting bone health and energy levels.
- Mushrooms offer B vitamins and antioxidants, helping with immune function and metabolism.
This dish proves that healthy Easter recipes can be both elegant and satisfying. Whether served on a holiday table or as a weeknight favorite, it’s a meal that brings comfort and nutrition together in every bite.
You Might Also Like
If you enjoyed this Creamy Mushroom and Spinach Stuffed Chicken, here are a few more delicious recipes to try—whether you’re looking for a rich, comforting dish or a lighter, protein-packed option:
- Exquisite Lobster Bisque with Saffron Infusion – A Rich Treat – A luxurious seafood bisque with deep flavors, perfect for special occasions.
- Effortless Veggie Omelette Roll for a Stress-Free Easter Brunch – A light, protein-rich dish that’s perfect for Easter morning or any day you want a nutritious start.
Looking for more Easter recipes? Or explore our collection of crowd-pleasing meals for more main course inspiration!
Frequently Asked Questions
1. Can I Make This Recipe Dairy-Free?
Ricotta substitute: Use blended silken tofu or dairy-free cream cheese for a similar texture.
Parmesan substitute: Nutritional yeast provides a cheesy, umami flavor without dairy.
Heavy cream substitute: Full-fat coconut cream works well in the sauce while keeping it rich and creamy.
2. Can You Freeze Stuffed Chicken?
Before baking: Assemble the stuffed chicken, wrap tightly in plastic wrap, and freeze for up to 2 months. Thaw overnight in the fridge before cooking.
After baking: Let the chicken cool completely, then freeze in an airtight container for up to 2 months.
3. How Do I Reheat Stuffed Chicken Without Drying It Out?
Oven (Best Method): Cover with foil and bake at 350°F (175°C) for 15-20 minutes until warmed through.
Stovetop: Heat over low heat in a covered pan with a splash of broth or cream to refresh the sauce.
Microwave (Quickest Method): Use 30-second intervals, stirring the sauce in between to prevent separation.
4. Is This a Good Dish for Easter?
Have more questions? Drop them in the comments, and I’ll be happy to help!
Creamy Mushroom and Spinach Stuffed Chicken – Pure Comfort
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Mains
- Method: Baked
- Cuisine: European-inspired
- Diet: Gluten Free
Description
This Creamy Mushroom and Spinach Stuffed Chicken is a comforting, protein-rich dish perfect for weeknight dinners or a festive Easter meal. Stuffed with a savory spinach and mushroom filling, then baked in a rich, creamy garlic sauce, this low-carb, gluten-free recipe is a satisfying main course that’s both wholesome and indulgent.
Ingredients
For the Chicken:
- 6 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1.5 tablespoons olive oil
For the Stuffing:
- 3 cups mushrooms, finely chopped
- 3 cups fresh spinach, chopped
- 4 cloves garlic, minced
- 1.5 cups ricotta cheese
- ¾ cup grated Parmesan cheese
- 1.5 teaspoons dried thyme
- 1.5 teaspoons dried rosemary
For the Creamy Sauce:
- 1.5 cups chicken broth
- 1.5 cups heavy cream
- 1.5 tablespoons all-purpose flour (or almond flour for keto)
For Garnish:
- Fresh parsley, chopped
- Extra Parmesan cheese (optional)
Instructions
1. Preheat the Oven
Set the oven to 375°F (190°C).
2. Prepare the Chicken
- Butterfly each chicken breast, creating a pocket for the filling.
- Season both the inside and outside with salt and pepper.
3. Make the Filling
- Heat olive oil in a pan over medium heat.
- Sauté the mushrooms until they release their moisture, about 5 minutes.
- Add garlic and spinach, cooking until the spinach wilts. Remove from heat.
- In a bowl, mix ricotta, Parmesan, thyme, and rosemary, then stir in the sautéed mushrooms and spinach.
4. Stuff and Sear the Chicken
- Fill each chicken breast pocket with the mixture, pressing gently. Secure with toothpicks if needed.
- In the same pan, sear the stuffed chicken for 3-4 minutes per side until golden brown.
5. Make the Sauce
- In the skillet, whisk together chicken broth, heavy cream, and flour.
- Simmer for 3-4 minutes, stirring constantly, until the sauce thickens.
6. Bake the Chicken
- Place the seared chicken in a baking dish and pour the creamy sauce over it.
- Bake for 30-35 minutes until the chicken is cooked through.
7. Serve and Garnish
- Remove toothpicks and sprinkle with fresh parsley and extra Parmesan.
- Pair with roasted vegetables, mashed cauliflower, or a fresh salad.
Notes
- For extra cheesiness, add shredded mozzarella to the filling.
- Swap heavy cream for coconut cream for a dairy-free alternative.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 420
- Sugar: 2g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 115mg
Keywords: creamy stuffed chicken, keto stuffed chicken, gluten-free chicken recipe, spinach and mushroom stuffed chicken, cheese-stuffed chicken, baked chicken with cream sauce, low-carb comfort food
Save This Recipe for Later
Don’t forget to save this Creamy Mushroom and Spinach Stuffed Chicken for your next meal! Whether you’re planning an Easter dinner or just looking for a comforting, low-carb main course, this dish is one you’ll want to come back to.
📌 Delicious Creamy Mushroom & Spinach Stuffed Chicken – Perfect Easter Dinner to keep it handy for later!