🍗 Stuffed Chicken with Mushroom Cream Sauce (Mediterranean Style)
Juicy chicken breasts stuffed with a savory spinach-cheese filling, then simmered in a silky mushroom cream sauce—this dish feels elegant but is simple enough for a weeknight dinner.
This Mediterranean-inspired version uses olive oil, garlic, herbs, and Greek yogurt for a lighter yet rich sauce, aligning with the principles of the Mediterranean diet.
🌿 Why You’ll Love This Recipe
✔ High in protein
✔ Creamy without heavy cream overload
✔ One-pan friendly
✔ Elegant enough for guests
✔ Meal-prep approved
🧀 Ingredients (Serves 4)
For the Chicken:
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4 boneless, skinless chicken breasts
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1 tbsp olive oil
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Salt & black pepper
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1 tsp dried oregano
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½ tsp paprika
For the Filling:
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1 cup fresh spinach, chopped
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½ cup ricotta cheese (or cream cheese)
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¼ cup grated Parmesan
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1 clove garlic, minced
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1 tbsp chopped fresh parsley
For the Mushroom Cream Sauce:
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1 tbsp olive oil
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1 tbsp butter (optional for richness)
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2 cups mushrooms, sliced
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2 cloves garlic, minced
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½ cup low-sodium chicken broth
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½ cup Greek yogurt or light cream
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¼ cup grated Parmesan
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½ tsp dried thyme
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Salt & pepper to taste
Optional garnish:
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Fresh parsley
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Extra Parmesan
👩🍳 Instructions
1️⃣ Prepare the Chicken
Slice a pocket into the side of each chicken breast (do not cut through).
Season both sides with salt, pepper, oregano, and paprika.
2️⃣ Make the Filling
In a bowl, mix:
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Spinach
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Ricotta
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Parmesan
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Garlic
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Parsley
Stuff mixture evenly into chicken pockets. Secure with toothpicks if needed.
3️⃣ Sear the Chicken
Heat olive oil in a large skillet over medium heat.
Sear chicken 4–5 minutes per side until golden.
Remove and set aside (it will finish cooking in the sauce).
4️⃣ Make the Mushroom Cream Sauce
In the same pan:
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Add olive oil and butter.
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Sauté mushrooms until golden and softened (5–6 minutes).
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Add garlic and cook 30 seconds.
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Pour in chicken broth and simmer 3–4 minutes.
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Stir in Greek yogurt (or light cream), Parmesan, thyme, salt, and pepper.
Let sauce gently simmer until slightly thickened.
5️⃣ Finish Cooking
Return chicken to the pan.
Cover and simmer 10–15 minutes until chicken is fully cooked (internal temp 75°C / 165°F).
Remove toothpicks before serving.
🥗 Mediterranean Serving Ideas
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Serve with roasted vegetables
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Pair with quinoa or brown rice
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Add a side Greek salad
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Serve with whole-grain bread
🥦 Nutritional Benefits
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Lean protein from chicken
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Mushrooms provide antioxidants
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Olive oil supports heart health
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Spinach adds iron and fiber
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Greek yogurt adds protein while keeping sauce lighter
❓ Q & A
Q1: Can I use chicken thighs?
Yes! Boneless thighs work well and are extra juicy.
Q2: Can I make it dairy-free?
Use dairy-free cream cheese and coconut cream instead of yogurt.
Q3: How do I prevent dry chicken?
Do not overcook. Finish cooking gently in the sauce.
Q4: Can I bake instead?
Yes. Sear first, then bake at 180°C (350°F) for 20–25 minutes, finishing with sauce.
Q5: Can I meal prep this?
Absolutely. Store in the fridge up to 4 days.
Q6: Can I freeze it?
Yes, though the sauce texture may slightly change. Freeze up to 2 months.
🌞 Final Thoughts
Stuffed Chicken with Mushroom Cream Sauce is creamy, savory, and satisfying—yet balanced enough to fit into a Mediterranean lifestyle. It’s a perfect combination of comfort and wholesome ingredients.
