Spinach and Mushroom Stuffed Chicken with Brie

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Filled with sautéed mushrooms, spinach, and melted Brie for a rich, satisfying meal. This American-inspired keto recipe, ready in about 45 minutes, pairs boneless chicken breasts, butter, white mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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 (6 oz each) boneless chicken breasts
• 2 tbsp butter
• 1 cup sliced white mushrooms
• 2 cups packed fresh spinach
• 3 oz sliced Brie cheese
• 1 clove minced garlic
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1/8 tsp black pepper

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Butterfly chicken breasts by slicing horizontally to create a pocket, then season inside with 1/4 tsp salt, 1/8 tsp black pepper, and 1/2 tsp dried thyme.
2. Step 2: Melt 2 tbsp butter in a skillet over medium heat. Add 1 cup sliced mushrooms and 1 minced garlic clove, sautéing for 5 minutes until golden and mushrooms release moisture.
3. Step 3: Stir in 2 cups packed fresh spinach and cook for 2 minutes until wilted. Remove from heat and mix in 3 oz sliced Brie until melted.
4. Step 4: Fill chicken pockets with mushroom-spinach mixture, secure with toothpicks, and place in a baking dish. Bake 25-30 minutes until chicken reaches 165°F (74°C) internally.