Cheese-Stuffed Chicken Thighs with Spinach and Mushroom Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs stuffed with mozzarella cheese, smothered in a creamy spinach and mushroom sauce perfect for keto meals. This mediterranean-inspired keto (low carb, gluten free) ready in about 45 minutes blends ounces, sliced mozzarella cheese, tablespoons olive oil, tablespoons butter into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Carefully butterfly 4 boneless skinless chicken thighs by slicing horizontally almost through but not all the way, then stuff each with 1 ounce sliced mozzarella cheese. Secure with toothpicks if needed. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano.
  2. Step 2: Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat. Add stuffed chicken thighs and sear for 4 minutes per side until golden brown. Transfer skillet to the oven and bake for 12-15 minutes until chicken is cooked through and cheese is melted.
  3. Step 3: Meanwhile, melt 2 tablespoons butter in a separate pan over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Add 1 cup sliced cremini mushrooms and cook for 5 minutes until softened and browned.
  4. Step 4: Stir in 3 cups chopped fresh spinach, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2-3 minutes until spinach wilts.
  5. Step 5: Pour in 1/2 cup heavy cream, simmer for 3-4 minutes until sauce thickens slightly. Serve chicken thighs topped with the creamy spinach and mushroom sauce.

Frequently asked questions

How long does Cheese-Stuffed Chicken Thighs with Spinach and Mushroom Sauce take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Cheese-Stuffed Chicken Thighs with Spinach and Mushroom Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Cheese-Stuffed Chicken Thighs with Spinach and Mushroom Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cheese-Stuffed Chicken Thighs with Spinach and Mushroom Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cheese-Stuffed Chicken Thighs with Spinach and Mushroom Sauce low carb?

Yes — this recipe is tagged low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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