Cheesy mushroom and spinach stuffed chicken coated in a rich creamy artichoke sauce turns basic chicken into a savory and delicious, unforgettable meal.
- 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)
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Preheat oven to 350 degrees F.
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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.
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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.
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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.
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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.