Description
This delicious goat cheese and spinach stuffed chicken breast is cooked with caramelized onions and mushrooms, creating a savory and elegant dish that’s perfect for dinner. The tender chicken is filled with a creamy spinach and goat cheese mixture, then baked to perfection with flavorful sautéed onions and mushrooms. It’s a wholesome, low-carb recipe that offers a perfect balance of protein and vegetables, ideal for a nutritious meal.
Ingredients
Units
Scale
Chicken and Filling
- 4 chicken breasts (about 4-6 ounces each)
- 2 tablespoons olive oil, divided
- 4 cups organic spinach
- 1/2 teaspoon garlic powder
- 2 ounces goat cheese
Vegetables and Seasonings
- 1 white onion, sliced
- 8 ounces sliced baby bella mushrooms
- 1 teaspoon fresh thyme
- Optional: 1 tablespoon balsamic vinegar
- Freshly ground salt and pepper to taste
Instructions
- Prepare Chicken: Preheat oven to 375°F. Using a sharp knife, make 6 slits into the top of each chicken breast in a hasselback fashion, ensuring not to cut all the way through. Drizzle the chicken with 1 tablespoon olive oil, then season with salt and pepper. Set aside.
- Cook Spinach: Heat a large ovenproof skillet over medium-high heat and add ½ tablespoon olive oil. Add the spinach, season with garlic powder, and cook, stirring occasionally, until wilted. Transfer the cooked spinach to a medium bowl and stir in the goat cheese until well combined. Stuff each slit with the spinach and goat cheese mixture.
- Sauté Vegetables: In the same skillet, add the remaining 1 tablespoon olive oil. Add sliced onions, mushrooms, thyme, and balsamic vinegar (if using). Sauté until the onions caramelize and the mushrooms turn golden brown. Push the vegetables to the sides of the skillet to make space for the chicken.
- Bake Chicken: Place the stuffed chicken breasts into the skillet, ensuring space between them. Transfer the skillet to the preheated oven and bake for 20-30 minutes, or until the chicken is cooked through and a meat thermometer reads 165°F.
- Serve: Remove from oven, let rest for a few minutes, then serve hot, garnished with additional thyme if desired.
Notes
- Feel free to substitute goat cheese with cream cheese; adding ¼ cup shredded mozzarella if desired.
- For extra flavor, drizzle with more balsamic vinegar before serving.
- This dish pairs well with roasted vegetables or a simple green salad.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 239 kcal
- Sugar: 1.9 g
- Sodium: 150 mg
- Fat: 12.7 g
- Saturated Fat: 3.6 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 5.8 g
- Fiber: 1.8 g
- Protein: 28.7 g
- Cholesterol: 80 mg
