Goat Cheese and Spinach Stuffed Chicken Breast

Goat cheese and spinach stuffed chicken with onions and mushrooms. Easy one pan dinner with tender chicken and balanced flavor.

I chose to make this stuffed chicken dish on an evening when dinner needed to feel calm and well considered. Chicken breasts stay simple and familiar. The filling adds comfort without effort. Goat cheese melts softly into the spinach. Onions and mushrooms cook down slowly and bring depth to the pan. The kitchen felt settled while this cooked.

I like this recipe because it feels balanced. The chicken stays moist. The filling brings richness without heaviness. The vegetables carry most of the flavor. Everything cooks in one pan and finishes together. The result looks thoughtful without extra steps or stress.

My family noticed this one right away. Plates were set down and attention followed. The chicken sliced clean and held its filling. The pan sauce brought everything together. This dish fits evenings when food needs to feel cared for and steady.

Questions You May Have About This Recipe

Does the chicken stay juicy
Yes. Searing first and finishing gently keeps the meat tender.

Can the filling be prepared ahead
Yes. The filling can be mixed earlier and kept chilled.

Does the goat cheese overpower the dish
No. It softens and blends with the spinach.

Are the onions very sweet
They turn mild and savory as they cook slowly.

What should I serve with this
It works well with roasted vegetables or a simple salad.

What You Need To Make Goat Cheese and Spinach Stuffed Chicken Breast

Chicken breasts

Goat cheese

Fresh spinach

Yellow onions

Mushrooms

Olive oil

Butter

Garlic

Salt

Black pepper

Fresh thyme

How To Make Goat Cheese and Spinach Stuffed Chicken Breast

Heat the oven to 375 degrees F.

Slice a pocket into each chicken breast.

Mix goat cheese spinach garlic salt and pepper in a bowl.

Stuff the mixture into the chicken breasts.

Heat olive oil in a large oven safe skillet.

Sear chicken on both sides until lightly golden.

Remove chicken and add butter onions and mushrooms to the pan.

Cook until softened and browned.

Return chicken to the skillet.

Transfer to the oven and bake for 20 minutes until cooked through.

Rest for 5 minutes before serving.

Tips

Do not overstuff the chicken so it cooks evenly.

Use medium heat when cooking onions to avoid burning.

Let the chicken rest before slicing.

Spoon pan juices over the top before serving.

Reader Reviews

⭐⭐⭐⭐⭐ “Tender chicken and great flavor. The filling stayed creamy.” Linda M

⭐⭐⭐⭐⭐ “This felt like a restaurant meal made at home.” Carol B

⭐⭐⭐⭐ “Very satisfying. The mushrooms added depth.” Janet R

⭐⭐⭐⭐⭐ “Simple steps and lovely result. Will make again.” Susan H

⭐⭐⭐⭐ “Balanced and comforting. Perfect for dinner.” Margaret T

Printable Recipe

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