Mushroom, Spinach, Gruyère Stuffed Chicken With Creamy Artichoke Sauce
Cheesy mushroom and spinach stuffed chicken coated in a rich creamy artichoke sauce turns basic chicken into a savory and delicious, unforgettable meal. (Jump to Recipe)
To make this stuffed chicken recipe..
Start by prepping the chicken breasts. Using a sharp knife make a 3 to 4 inch slit lengthwise, making sure it doesn’t get sliced 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 for complete baking.
While chicken is baking, make the creamy artichoke sauce.
Melt butter in another skillet . Add flour and cook it for a minute while whisking. 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. During this resting part, the chicken will absorb the sauce. Remove the toothpicks or kitchen twine. Spoon the sauce over the chicken and garnish with fresh chopped parsley!
If you love this stuffed chicken recipe, be sure to check these a few of my favorites!:
Cajun Shrimp Fettuccine Alfredo
One Skillet Lemon Parmesan Chicken And Orecchiette
Greek Chicken Gyros With Tzatziki
Sheet Pan Flank Steak with Brussels Sprouts and Sweet Potatoes
If you make this Mushroom, Spinach, Gruyère Stuffed Chicken With Creamy Artichoke Sauce, 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 on Insta, @fettysfoodblog with your creation.
Mushroom, Spinach, Gruyère Stuffed Chicken With Creamy Artichoke Sauce
Ingredients
- 4 boneless skinless chicken breasts
- 1 1/2 cups baby spinach leaves
- 2 1/2 cups Gruyère cheese, shredded, divided
- 1 cup baby bella mushrooms, sliced
- 2 tbsp olive oil
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 1 3/4 cups whole milk
- 8 oz can artichokes, quartered
- 1 tsp salt
- 1/2 tsp 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, 1/4 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 1 1/2 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, and serve.
