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