Cheese-Stuffed Chicken Breast with Spinach and Mushroom Sauce

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

Juicy chicken breasts stuffed with melted cheese and served with a creamy spinach and mushroom sauce, ideal for a comforting keto meal. This American keto recipe (low carb, gluten free), ready in about 40 minutes, pairs boneless skinless chicken breasts, mozzarella cheese, and fresh spinach leaves for a weeknight-friendly dinner. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Build a week of meals around this recipe" 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 boneless skinless chicken breasts, about 6 oz each
• 4 oz mozzarella cheese, sliced
• 2 cups fresh spinach leaves, chopped
• 1 cup cremini mushrooms, sliced
• 3 tbsp unsalted butter
• 1/2 cup heavy cream
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1/2 tsp dried thyme

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. Using a sharp knife, cut a horizontal pocket into each of the 4 boneless skinless chicken breasts. Stuff each pocket with 1 oz sliced mozzarella cheese and set aside.
2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Season the chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper, then sear for 3-4 minutes per side until golden brown.
3. Step 3: Transfer the skillet to the oven and bake the chicken breasts for 15-18 minutes until cooked through and cheese is melted.
4. Step 4: While chicken bakes, melt 3 tbsp unsalted butter in a separate skillet over medium heat. Add 2 minced garlic cloves and 1 cup sliced cremini mushrooms, sauté for 5 minutes until mushrooms are browned.
5. Step 5: Add 2 cups chopped fresh spinach, 1/2 tsp dried thyme, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Cook until spinach wilts.
6. Step 6: Pour in 1/2 cup heavy cream and simmer for 3-4 minutes, stirring occasionally, until sauce thickens. Serve the chicken breasts topped with the creamy spinach and mushroom sauce.