Stuffed Chicken with Mushroom Cream Sauce

🍗🍄 Stuffed Chicken with Mushroom Cream Sauce

A Mediterranean-style elegant dinner with rich, comforting flavors

This Stuffed Chicken with Mushroom Cream Sauce is tender, juicy chicken breasts filled with a savory spinach–feta mixture and topped with a creamy garlic mushroom sauce. Inspired by Mediterranean cooking traditions from countries like Greece and Italy, this dish combines olive oil, herbs, fresh vegetables, and balanced dairy for a wholesome yet luxurious meal.

Perfect for family dinners, special gatherings, or even a weekend treat.

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🌿 Why You’ll Love This Recipe

• High-protein & satisfying

• Elegant but easy to prepare

• Packed with Mediterranean flavors

• Perfect for meal prep

• Naturally low-carb

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🛒 Ingredients (Serves 4)

For the Chicken:

• 4 boneless, skinless chicken breasts

• 1 tablespoon extra virgin olive oil

• Salt & black pepper to taste

• 1 teaspoon dried oregano

• ½ teaspoon paprika

For the Filling:

• 1 cup fresh spinach (chopped)

• ½ cup crumbled feta cheese

• 2 tablespoons cream cheese or ricotta

• 1 clove garlic (minced)

• 1 tablespoon chopped fresh parsley

For the Mushroom Cream Sauce:

• 1 tablespoon olive oil or butter

• 250g mushrooms (sliced)

• 2 cloves garlic (minced)

• ½ cup chicken broth

• ¾ cup cooking cream (or half cream + half Greek yogurt for lighter option)

• ¼ cup grated Parmesan

• ½ teaspoon thyme

• Salt & pepper to taste

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👩‍🍳 Instructions

Step 1: Prepare the Chicken

1. Slice a pocket into the side of each chicken breast (do not cut through).

2. Season outside with salt, pepper, oregano, and paprika.

Step 2: Make the Filling

In a bowl, mix spinach, feta, cream cheese (or ricotta), garlic, and parsley.

Step 3: Stuff the Chicken

Fill each chicken breast pocket with the mixture. Secure with toothpicks if needed.

Step 4: Sear

Heat olive oil in a skillet over medium heat.
Sear chicken 4–5 minutes per side until golden. Remove and set aside.

Step 5: Make Mushroom Sauce

In the same pan:

1. Add mushrooms and sauté until golden.

2. Add garlic and cook 30 seconds.

3. Pour in chicken broth and simmer 2–3 minutes.

4. Stir in cream, Parmesan, thyme, salt, and pepper.

5. Return chicken to pan and simmer covered 8–10 minutes until cooked through.

Step 6: Rest & Serve

Remove toothpicks, spoon sauce over chicken, and garnish with parsley.

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🥗 Mediterranean Health Benefits

• Olive oil → heart-healthy fats

• Spinach → iron & antioxidants

• Feta & yogurt options → protein & probiotics

• Mushrooms → immune-supporting nutrients

• Garlic & herbs → anti-inflammatory properties

A balanced meal combining protein, vegetables, and healthy fats.

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🌟 Serving Suggestions

Serve with:

• Roasted Mediterranean vegetables

• Garlic sautéed green beans

• Brown rice or quinoa

• Mashed cauliflower (low-carb option)

• Fresh tomato–cucumber salad

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🔄 Variations

• Swap feta for mozzarella for milder flavor

• Add sun-dried tomatoes to the filling

• Use chicken thighs instead of breasts

• Add a splash of lemon juice to brighten the sauce

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❓ Q & A

Q1: Can I bake instead of pan-cooking?

Yes. Sear first, then bake at 190°C (375°F) for 15–20 minutes.

Q2: Can I make it dairy-light?

Use Greek yogurt instead of heavy cream and reduce cheese slightly.

Q3: How do I keep chicken juicy?

Do not overcook — internal temperature should reach 75°C (165°F).

Q4: Can I prepare it ahead?

You can stuff the chicken and refrigerate up to 24 hours before cooking.

Q5: Can I freeze leftovers?

Yes, but cream sauce texture may slightly change after reheating.

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✨ Pro Tip

For restaurant-style presentation, slice the stuffed chicken diagonally before serving and spoon mushroom cream sauce generously over the top.