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Spinach-Mushroom Stuffed Chicken

 Spinach-Mushroom Stuffed Chicken
A colorful spinach stuffing peeks out from the golden skin in this recipe developed in our Test Kitchen.
8 ServingsPrep: 35 min. Bake: 50 min.


  • 1 cup sliced fresh mushrooms
  • 2 tablespoons finely chopped onion
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup julienned sweet red pepper (2-in. pieces)
  • 1/2 cup finely shredded Swiss cheese
  • 1/4 cup seasoned bread crumbs
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 bone-in chicken breast halves with skin
  • 2 cups white wine or chicken broth
  • 1 cup heavy whipping cream
  • 1/2 teaspoon Dijon mustard


  • In a large skillet, saute the mushrooms, onion and garlic in butter
  • until tender. Stir in the spinach and red pepper; cook for 3
  • minutes. Remove from the heat; stir in the Swiss cheese, bread
  • crumbs, lemon peel, salt and pepper.
  • Carefully loosen chicken skin on one side of each chicken breast half

2 of 2

Spinach-Mushroom Stuffed Chicken (continued)

Directions (continued)

  • to form a pocket; stuff with spinach mixture. Place in a greased
  • 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for
  • 50-60 minutes or until juices run clear.
  • In a small saucepan, bring wine or broth to a boil. Reduce heat;
  • simmer until reduced to 1 cup. Slowly whisk in cream and mustard.
  • Bring to a boil. Reduce heat; simmer for 2 minutes. Spoon over
  • chicken. Yield: 8 servings.
Nutritional Facts: 1 serving (1 each) equals 483 calories, 26 g fat (13 g saturated fat), 165 mg cholesterol, 399 mg sodium, 7 g carbohydrate, 2 g fiber, 44 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.