Goat Cheese & Spinach Stuffed Chicken Breast with Caramelized Onions + Mushrooms
Catching Up (Over Goat Cheese & Spinach Chicken!)
You know that recipe you keep in your back pocket for when you want to act like you’ve got your life together (but maybe you’re wearing mismatched socks)? For me, that’s this Goat Cheese & Spinach Stuffed Chicken Breast with caramelized onions and mushrooms. I remember the first time I tried it – I was only sort of trying to impress my mother-in-law (spoiler: she asked for seconds), and my kitchen smelled like a little Parisian bistro crammed into my apartment. There was also that one time the cheese oozed everywhere, but, honestly, I think it made it even better. Food shouldn’t behave too perfectly anyway, don’t you agree?
Why This Ends Up on My Table (A Lot)
I whip this up when I’ve had a long day and want something that feels special without a week’s worth of dirty pans. My family totally inhales it. (Except my youngest who claims to “loathe” mushrooms…until I chop them really teeny. Ha!) Oh, and, pro tip—it’s my go-to when I want to convince someone I’m a way better cook than I actually am. Once, the goat cheese wouldn’t soften, which nearly had me tossing in the towel, but I just mashed it around with my hands and carried on—nobody was any wiser. Real talk: if you’re after a dish that’s cozy but a little fancy, I think you’ll dig it.
What You’ll Need (Substitution Central)
- 3-4 medium chicken breasts (I sometimes use thighs if that’s what I’ve got, just cook them a hair longer)
- 100g (about 3.5oz) goat cheese—or cream cheese in a pinch, don’t panic if you’re out
- 2 handfuls of baby spinach (regular spinach works, just chop it a bit)
- 1 big yellow onion (red onion if you like it a little sweeter—my grandma insisted on Spanish onions, but really? Anything decent goes!)
- 250g mushrooms, sliced— any kind, I’ve even used bits of leftover portobello before
- 2 garlic cloves, smashed and chopped (I use a jarred version sometimes. No shame.)
- Olive oil (enough to swirl the pan)
- Salt and pepper, obviously
- Smidge of fresh thyme or Italian seasoning, if you’ve got it (I’ve definitely skipped it and survived)
- (Optional) Squeeze of lemon, for a fresh zing
How I Cook This—With Some Wiggle Room
- Get the Onions & Mushrooms Going:
Slice that onion thinly, toss it in a pan over medium heat with a splash of olive oil. Okay, it takes a bit for onions to caramelize (like, 15 or 20 minutes—stir now and then), but it’s so worth it. Add the mushrooms after about 10 mins; they shrink, so don’t panic if it looks like you’ve got too many. - Prep the Filling:
While you’re waiting on the onions, grab a bowl. Mix goat cheese, roughly chopped spinach, salt, pepper, thyme, and garlic. If the cheese is stubborn and cold, use your hands. (This is my favorite part and I always sneak a little taste.) - Butterfly the Chicken:
Hold a chicken breast flat, make a deep slice along the side, but don’t cut through. I’ve torn a couple apart before—if you do, just kind of squish it back together, nobody’ll notice after it cooks. - Stuff ‘n Secure:
Slather that cheese-spinach filling inside each breast. If there’s any left, I just dot it on top later. Use toothpicks (or, in a real pinch, uncooked spaghetti!) to keep it closed. - Assemble & Sear:
Take the pan with onions and mushrooms. Push them to one side (or take them out if your pan’s tiny, like mine). Add a splash more oil and toss in the stuffed chicken. Sprinkle with salt and pepper. Give them a good 3-4 minutes per side, till golden – don’t worry if cheese starts to peek out, that’s normal. - Bake It:
Move everything into a baking dish (or keep it in the pan if it’s oven-safe—if not, just make a little chicken puzzle in a casserole dish). Bake at 200C/400F for 15-20 mins till cooked through. If you’ve got some rogue cheese on the edge, it gets all crispy and delicious. Actually, I think I like it best this way. - Rest & Serve:
Let it sit for a few minutes; the flavors mingle and it cuts up easier. Then pile extra onions and mushrooms over the top. Squeeze lemon on, if you’re feeling extra.
Notes from My Quirky Kitchen
- If you’re short on time, skip the caramelizing—just soften the onions and mushrooms a bit; still yum.
- I once added sun-dried tomatoes. Not bad! But they stole the show from the goat cheese a little; just saying.
- Be careful with toothpicks (don’t leave one in—my uncle did that once, and, well, it’s now a running joke at family parties…)
If You Fancy Changing Things Up
- Feta instead of goat cheese? Totally fine, though it crumbles more. Cream cheese is milder but brings that creamy vibe.
- I tried adding chopped walnuts for crunch. It kinda worked, but my kids gave me the side-eye, so maybe not again.
- Spinach swapped with kale—delicious, but massage it first or you’re chewing forever.
- Don’t bother with blue cheese. I love it, but, wow; it absolutely fights every other flavor in here (not in a good way).
The Stuff You’ll (Probably) Want to Use
- Sharp knife for butterflying—though, truth be told, I used kitchen scissors once in desperation, and it worked!
- Skillet or frying pan—mine’s a bit warped and the onions still caramelize OK.
- Baking dish (anything oven-safe; heck, a cake tin in a pinch)
- Mixing bowl—or really, any big-ish bowl
- Toothpicks (or spaghetti if you’re improvising, but watch them for burning!)
Storing Leftovers (If Miraculously, You Have Any)
Keep leftovers in the fridge in a container with a tight lid. Good for 2 days, but, honestly, in my house it never lasts more than a day! I actually think it tastes better cold, but maybe that’s just me. You can microwave it, but the cheese does weird things, so sometimes I just eat it straight from the fridge—no judgment.
What To Serve This With (My Family Faves)
We usually crowd the table with mashed potatoes or a pile of crusty bread to mop up extra onion-mushroom goodness. Sometimes I make a little salad with lemon dressing (when I’m pretending to eat healthy). Oh, and once—just once—I made garlicky roasted carrots and it was a total hit. Even the mushroom-avoider gave it a go.
Bumpy Road to Perfection: Pro Tips from My Experiments
- Don’t rush caramelizing the onions. Trust me; I tried once and they ended up more “burnt offering” than “golden delicious”.
- If your filling escapes, just scoop it up and slap it back in. No one will notice after it’s baked (I promise; been there).
- Oh, do let the chicken rest before slicing. I once dug in right away and, well, it was more like stuffing splash than stuffed chicken.
Real Q&A – Stuff Friends Have Actually Asked Me
- Can I make this ahead? Yup, you can stuff the chicken earlier in the day and stick it in the fridge. Actually, it might even hold together better this way. Just add a little extra baking time from cold.
- What about freezing? I’ve frozen the stuffed (but uncooked) chicken breast before, and it worked fine. Just wrap well, defrost fully, and bake a little longer. Not gonna lie, the spinach leaks some water but it still tastes fab.
- I can’t find goat cheese where I live—what now? Happens! Use cream cheese or even a sprinkle of mozzarella. Flavor’s not quite the same, but it hits the spot.
- Can I skip mushrooms? Surely. Try bell peppers if you fancy something different—or just load up on onion. Or nothing.
- Is something weird supposed to happen when I cook it? That part where the cheese starts leaking and everything looks messy? Totally normal. Ugly food usually tastes best anyway, don’t you think?
- Is this hard to clean up? Hah! It’s not bad, unless you use every pan in the house (which I did once, don’t recommend that…)
Okay, I may have overshared (again), but, hey, that’s half the fun of home cooking. Let me know if you try it—bonus points if you beat my record of a half-eaten pan in under 10 minutes flat. Happy cooking!
Ingredients
- 4 boneless skinless chicken breasts
- 120g goat cheese, softened
- 2 cups fresh spinach leaves, chopped
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 200g mushrooms, sliced
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- Toothpicks or kitchen twine, for securing
Instructions
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1Preheat oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease it.
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2In a medium bowl, mix goat cheese with chopped spinach, a pinch of salt, and pepper.
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3Cut a pocket into each chicken breast and stuff with the goat cheese and spinach mixture. Secure with toothpicks or kitchen twine.
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4Heat olive oil in a large skillet over medium heat. Add onions and cook for 6-8 minutes until golden and caramelized. Add mushrooms and garlic; sauté for 5 minutes. Stir in dried thyme, salt, and pepper. Remove from heat.
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5Place stuffed chicken breasts in the prepared baking dish. Top evenly with the caramelized onions and mushrooms.
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6Bake for 25-30 minutes or until the chicken is cooked through (internal temperature 165°F/74°C). Let rest for a few minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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