Cheesy Mushroom and Spinach Stuffed Chicken Breast with Marsala Cream Sauce

⏱️ Prep Time: 25 minutes • 🍳 Cook Time: 25 minutes

Hey there, food enthusiasts! Today, I'm excited to share a recipe that's both comforting and impressive: Cheesy Mushroom and Spinach Stuffed Chicken Breast with Marsala Cream Sauce.

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Imagine tender chicken breast filled with a delightful mix of mushrooms and spinach, topped with melted cheese, and served with a creamy Marsala sauce that ties everything together. Whether you're hosting a dinner party or just want to treat yourself to something special, this dish has all the makings of a flavorful, hearty meal. So, let's dive in and create a dish that's as delicious as it is simple to make!

Ingredients

🍽️ Servings: 4 • 🔥 Calories/Serving: 450

4 boneless, skinless chicken breasts
1 cup baby spinach leaves
1 cup mushrooms, finely chopped
1/2 cup shredded mozzarella cheese (or your favorite melty cheese)
2 cloves garlic, minced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
Toothpicks or kitchen twine
1/2 cup Marsala wine
1/2 cup heavy cream
1 tablespoon unsalted butter
Salt and freshly ground black pepper, to taste

Steps

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Butterfly the chicken breasts: Cut horizontally through the center of each chicken breast, stopping just short of cutting all the way through. Open the chicken breasts like a book.

Step 3

Season the inside of each chicken breast with salt and black pepper.

Step 4

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushrooms and sauté until they release their moisture and are golden brown, about 5-7 minutes.

Step 5

Add the minced garlic and thyme to the mushrooms and sauté for an additional 1 minute.

Step 6

Add the baby spinach leaves to the skillet and sauté until wilted, about 2 minutes. Season the mixture with salt and black pepper to taste.

Step 7

Divide the mushroom and spinach mixture evenly among the butterflied chicken breasts. Sprinkle shredded mozzarella cheese on top of the mixture.

Step 8

Close the chicken breasts and secure with toothpicks or kitchen twine.

Step 9

In the same skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the stuffed chicken breasts and sear for 2-3 minutes on each side, until golden brown.

Step 10

Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).

Step 11

In the same skillet, melt the butter over medium heat. Add the Marsala wine and bring to a simmer.

Step 12

Cook for 2-3 minutes, allowing the wine to reduce slightly.

Step 13

Reduce the heat to low and add the heavy cream. Simmer for an additional 2-3 minutes, until the sauce thickens.

Step 14

Season the sauce with salt and black pepper to taste.

Step 15

Remove the toothpicks or kitchen twine from the stuffed chicken breasts. Place the stuffed chicken breasts on serving plates and drizzle with Marsala cream sauce. Garnish with additional fresh thyme leaves or parsley, if desired.

Make it your own!

Try your favorite cheese, like cheddar or Swiss, for a different twist.
Mix in some diced cooked bacon or sun-dried tomatoes to the stuffing.
Swap Marsala wine with white wine or chicken broth for the sauce.
Experiment with different herbs like rosemary or sage for unique flavors.
Add a bit of mustard or balsamic vinegar to the sauce for extra depth.