Mushroom And Spinach Stuffed Chicken With A Creamy Artichoke Sauce
Cheesy mushroom and spinach stuffed chicken smothered in a rich, velvety artichoke cream sauce is one of those dinners that feels fancy but is totally doable on a weeknight. It’s cozy, comforting, and just indulgent enough without going over the top.
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To make this mushroom & spinach stuffed chicken..
Start by prepping the chicken breasts. Using a sharp knife make a 3 to 4 inch slit lengthwise, making sure you don’t slice the chicken breast all the way though. This will make a pocket to stuff ingredients with.
Pack it with a little spinach, Gruyère cheese, and mushrooms. Don’t overpack it because it will be hard to secure.
Next, tuck the ingredients inside at much as you can. Then using toothpicks, secure the outer edges of the opening of the pocket. I’ve always used toothpicks when stuffing chicken, but I’ve also used kitchen twine in the past. Kitchen twine is easier to use, all you do is snip off a 12-14 inch piece and wrap it around the stuffed chicken, then tie a tight knot.
Brown the stuffed chicken in an oven proof skillet, about 6-7 minutes per side. Then place into the oven and bake for 30-35 minutes, uncovered, until chicken is cooked through.
If you’re using a regular non-stick skillet to brown the chicken. Place the chicken into a baking dish once browned, then place into the oven to complete the cooking.
While chicken is baking, make the creamy artichoke sauce.
Melt butter in another skillet. Add flour and whisk it for a minute. Reduce heat to low and slowly incorporate the milk in while whisking. Don’t add it too quickly all at once, it will begin to curd. Bring it to a gentle simmer then add the artichokes, salt, pepper, and the rest of the Gruyère cheese. Stir until the cheese is completely melted.
Pour the creamy artichoke sauce over the baked chicken and place the lid on. Or cover with foil.
Let the chicken rest for 10 minutes. Remove the toothpicks or kitchen twine. Spoon the sauce over the chicken and garnish with fresh chopped parsley!
FAQs for making stuffed chicken:
- Can I make this recipe ahead of time? You can stuff the chicken and prepare the sauce a day in advance. Store them separately in the refrigerator, then cook and assemble just before serving for the best texture and flavor.
- Can I use frozen spinach instead of fresh? Absolutely. Just make sure to thaw it completely and squeeze out as much excess moisture as possible so the stuffing doesn’t become watery.
- How do I know when the stuffed chicken is fully cooked? The chicken is done when it reaches an internal temperature of 165°F (74°C). Using a meat thermometer is the most reliable way to check.
- Can I substitute or skip the artichokes in the cheese sauce? If you’re not a fan of artichokes, you can leave them out or replace them with sun-dried tomatoes or extra mushrooms for a different kind of twist.
If you love this stuffed chicken recipe, be sure to check these a few of my favorites!
- Asian Chicken Lettuce Wraps
- Cajun Shrimp Fettuccine Alfredo
- Greek Chicken Gyros With Tzatziki
- Garlic Butter Steak Bites With Green Beans
- Shrimp Boil Foil Packets
If you make this Mushroom And Spinach Stuffed Chicken, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me @fettysfoodblog with your creation.
Mushroom And Spinach Stuffed Chicken With A Creamy Artichoke Sauce With Creamy Artichoke Sauce
Ingredients
- 4 boneless, skinless chicken breasts
- 1½ cups baby spinach leaves
- 2½ cups Gruyère cheese, shredded, divided
- 1 cup sliced baby bella mushrooms
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1¾ cups whole milk
- 14-16 oz can artichokes, drained and roughly chopped
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- parsley, for garnish (optional)
Instructions
- Preheat oven to 350 degrees F.
- Prepare chicken breasts by slicing a 3-4 inch pocket, lengthwise (not slicing all the way through). Stuff each chicken breast with a small handful of spinach, ¼ cup of Gruyère cheese, and about 5 slices of mushrooms. Tuck all ingredients in and carefully secure each chicken breast with toothpicks or kitchen twine. Season with salt and pepper.
- Heat olive oil in a large oven-proof skillet over medium/high heat. Add chicken breasts to the skillet. Brown chicken 6-7 minutes per side. Transfer the chicken with the skillet into the oven and bake for 30-35 minutes, uncovered, until chicken is cooked through.
- While chicken is baking, make the creamy artichoke sauce. Melt butter in a skillet over medium heat. Add flour and cook for 1 minute, whisking constantly. Reduce heat to low. Slowly incorporate milk while whisking. Bring to a gentle simmer. Add artichokes, salt, pepper, and remaining 1½ cups of cheese. Stir until cheese is melted.
- Once chicken is cooked through, remove from oven. Pour creamy artichoke sauce over chicken and cover with lid or foil. Let rest 10 minutes for chicken to absorb sauce. Remove toothpicks. Spoon sauce over chicken. Garnish with parsley. Serve with mashed potatoes, polenta, or roasted vegetables.
