Mushroom & Spinach-Stuffed Chicken


10255012_10102650759957623_5580435824018413046_nMatt and I made these together on Tuesday night while watching reruns of Seinfeld and sipping Zinfandel (our new favorite type of wine). This was the first of three recipes we’d be cooking together so we needed a little buzz to get us started! As you can see below, Lucy was very interested in the cooking process!

These stuffed chicken breasts taste wonderful. The nutmeg makes this a perfect winter dish, but it still tastes awesome on a warm summer evening. It pairs well with roasted potatoes or angel hair pasta and of course, wine! Enjoy :)


April and Matt (and Lucy)!



Spinach-Stuffed Chicken

Yields 4 servings // Prep time 30 minutes // Cook time 20 minutes


  • 2 Tbsp extra virgin olive oil
  • ½ cup white onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup fresh mushrooms, chopped
  • 1 cup shredded Gruyere cheese
  • 5-oz package frozen chopped spinach, thawed and squeezed dry
  • ¼ tsp ground nutmeg
  • 4 skinless, boneless chicken breast halves
  • Salt and pepper, to taste


  1. For filling, in a large skillet heat 1 Tbsp oil over medium heat. Add onion and garlic; cook about 5 minutes or until onion is tender, stirring occasionally. Add mushrooms and add salt and pepper to taste; cook about 5 minutes more or until mushrooms are tender, stirring occasionally. Remove from heat. Stir in cheese, spinach and nutmeg.
  2. Season both sides of chicken with salt and pepper. Using a sharp knife, cut a 2-inch pocket in the thickest part of the chicken breast half by cutting horizontally toward, but not through, the opposite side. Divide filling evenly among pockets in chicken.
  3. In large skillet, heat 1 Tbsp oil over medium heat. Place chicken in pan, turning once to brown both sides of chicken, about 2 minutes per side. Turn heat down to low and cook about 12-15 more minutes. Cover skillet with a lid if necessary to cook chicken completely through.
  4. Let chicken cool for 2 minutes and serve with roasted potatoes or angel hair pasta if desired.



Author: April Murray

Hi, I’m April! Welcome to The Thin Kitchen, a blog that delivers engaging, colorful content aimed at both weight loss and providing healthy recipes and dietitian tips! I’m a Registered Dietitian, food lover and health enthusiast. I grew up in Orange County and currently live in Newport Beach with my miniature Australian Shepard named Lucy. The information and tips that I’ll provide you are a direct reflection of what’s in my kitchen, and of how I live my own life. I hope that my recipes and posts inspire you to continue on a path toward your healthiest, fittest, happiest you. xoxo April (and Lucy)

7 thoughts on “Mushroom & Spinach-Stuffed Chicken

  1. My husband loves stuffed chicken. I know he would love this!

  2. Looks good! And Lucy is a cutie! :-)

  3. excellent – it looks so good and you can vary the fillings!

  4. That looks yummy! I have to make stuffed chicken as soon as possible :) My boyfriend doesn’t like mushrooms so much, but I think your recipe will be great with mozzarella cheese instead.

  5. I will absolutely try this at home., thanks for sharing – and suggesting a wine to pair it ;) We think alike!

  6. Thanks for sharing! I can’t wait to cook this tonight. :D As a nursing student, it’s always nice to see others caring about their health and food lifestyle!

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