Description
A flavorful and wholesome dish featuring tender chicken breasts stuffed with a creamy blend of mushrooms, spinach, and mozzarella, perfect for a satisfying meal.
Ingredients
Scale
- 4 small boneless, skinless chicken breasts (5 oz each)
- 1 tsp paprika
- 1 tsp garlic powder, divided
- 1/2 tsp dried thyme
- 1/4 tsp fine sea salt
- 1/4 tsp black pepper
- 2 tsp olive oil
- 8 oz mushrooms, thinly sliced
- 2 cups baby spinach, chopped
- 1/2 cup reduced-fat shredded mozzarella
- 4 tbsp plain nonfat Greek yogurt
- 1/2 cup unsweetened almond milk
- 1/2 cup low-sodium chicken broth
- 1 tsp arrowroot powder
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare each chicken breast by cutting deep pockets into the side.
- Season the chicken with paprika, half of the garlic powder, thyme, salt, and pepper.
- Sauté the sliced mushrooms in a dry skillet over medium heat for 6–7 minutes, reserving a quarter for the sauce.
- Add the chopped spinach to the remaining mushrooms in the pan until wilted, then cool slightly.
- Mix the cooled mushroom and spinach mixture with mozzarella and Greek yogurt in a bowl.
- Stuff each chicken pocket with the filling, securing if necessary with toothpicks.
- Sear the stuffed chicken in olive oil over medium-high heat for approximately 3 minutes per side.
- Bake the chicken in a baking dish for 15–18 minutes, or until the internal temperature reaches 165°F (75°C).
- Prepare the sauce by combining almond milk, chicken broth, arrowroot powder, remaining garlic powder, and any browned bits in the skillet.
- Temper the Greek yogurt with a splash of the hot sauce and whisk until creamy.
- Finish the dish by folding in the reserved mushrooms and pour the sauce around the chicken, resting for five minutes.
Notes
Make-Ahead: Prepare the stuffing mix a day in advance. Cooking options include air frying for a quicker method.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg