Cheese-Stuffed Chicken Breast with Spinach and Mushroom Cream Sauce

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Stuffed with melted cheese, served with a creamy, garlicky spinach and mushroom sauce perfect for a ketogenic dinner. This Italian-inspired keto recipe (low carb), ready in about 45 minutes, pairs chicken breasts, mozzarella cheese, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces, boneless and skinless, about 6 oz each chicken breasts
• 4 oz, sliced mozzarella cheese
• 3 cups, roughly chopped fresh spinach
• 8 oz, sliced mushrooms
• 1 cup heavy cream
• 3 tbsp unsalted butter
• 3 cloves, minced garlic
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. Butterfly 4 boneless skinless chicken breasts by slicing horizontally almost through, then open like a book.
2. Step 2: Place 1 oz sliced mozzarella cheese inside each chicken breast, then fold closed and secure with toothpicks if needed. Season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried oregano.
3. Step 3: Heat 2 tbsp olive oil in a large oven-proof skillet over medium-high heat. Sear chicken breasts for 3-4 minutes on each side until golden brown.
4. Step 4: Transfer skillet to the oven and bake chicken for 15 minutes until cooked through and cheese is melted.
5. Step 5: Meanwhile, in a separate saucepan, melt 3 tbsp unsalted butter over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
6. Step 6: Add 8 oz sliced mushrooms and cook for 5 minutes stirring often until browned and tender.
7. Step 7: Stir in 3 cups chopped fresh spinach and cook until wilted, about 2 minutes.
8. Step 8: Pour in 1 cup heavy cream and simmer for 4-5 minutes until sauce thickens and coats the back of a spoon. Season with a pinch of salt and pepper.
9. Step 9: Serve the cheese-stuffed chicken breasts topped with generous spoonfuls of spinach mushroom cream sauce.