Juicy pan-seared chicken breasts are paired with portobello mushrooms stuffed with creamy spinach and herbs, creating an elegant yet healthy main dish that's naturally low-carb and full of flavor.
Recipe Details
Ingredients
- 4 pieces (680g) boneless, skinless chicken breasts
- 4 large portobello mushroom caps, stems removed
- 60ml olive oil, divided
- 200g baby spinach
- 225g ricotta cheese
- 60g Parmesan cheese, grated
- 4 cloves garlic, minced
- 1 medium shallot, finely diced
- 15ml fresh thyme leaves
- 10ml fresh rosemary, chopped
- 120ml chicken broth
- 120ml dry white wine
- 30g unsalted butter
- 1 whole lemon, juiced and zested
- 115g mozzarella cheese, shredded
- to taste salt and freshly ground black pepper
Instructions
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Preheat oven to 200°C (400°F). Clean 4 large portobello mushroom caps with a damp paper towel and remove gills if desired. Brush both sides with 15ml (1 tbsp) of 60ml olive oil and season with to taste salt and freshly ground black pepper.
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Place mushrooms gill-side up on a baking sheet. Bake for 10 minutes to partially cook and remove moisture.
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Meanwhile, pound 4 pieces (680g) boneless to even thickness (about 2cm/3/4-inch). Season both sides generously with to taste salt and freshly ground black pepper.
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Heat 15ml (1 tbsp) 60ml olive oil in a large skillet over medium heat. Add 1 medium shallot and cook for 2 minutes. Add half the 4 cloves garlic and cook 30 seconds until fragrant.
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Add 200g baby spinach and cook until wilted, about 2-3 minutes. Transfer to a bowl and let cool slightly.
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Mix wilted spinach with 225g ricotta cheese, 60g Parmesan cheese, half the 15ml fresh thyme leaves, and lemon zest from 1 whole lemon. Season with to taste salt and freshly ground black pepper.
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Remove mushrooms from oven and fill each cap with spinach mixture. Top with 115g mozzarella cheese. Return to oven for 10-12 minutes until cheese is melted and golden.
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While mushrooms bake, heat remaining 60ml olive oil in the same skillet over medium-high heat. Add chicken and cook 6-7 minutes per side until golden brown and cooked through (internal temperature 74°C/165°F). Transfer to a plate and tent with foil.
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In the same pan, add 30g unsalted butter, remaining 4 cloves garlic, 10ml fresh rosemary, and remaining 15ml fresh thyme leaves. Cook 30 seconds until fragrant.
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Add 120ml dry white wine and 120ml chicken broth, scraping up any browned bits. Simmer for 2-3 minutes to reduce by half. Add juice from 1 whole lemon and swirl in any accumulated chicken juices.
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To serve, place one stuffed mushroom on each plate, slice chicken and fan beside mushroom. Drizzle with pan sauce.
Tips
Chicken Preparation: Pounding chicken to even thickness ensures uniform cooking. Use a meat mallet or rolling pin between plastic wrap.
Mushroom Selection: Choose mushrooms with deep caps and sturdy edges. Remove stems carefully to avoid breaking the cap.
Wine Substitute: Replace white wine with additional chicken broth plus 1 tablespoon white wine vinegar or lemon juice.
Make-Ahead: Stuff mushrooms up to 24 hours ahead and refrigerate. Add 5 minutes to baking time if starting from cold.
Spinach Tip: Squeeze excess moisture from cooked spinach to prevent watery filling. Use frozen spinach (thawed and drained) to save time.
Temperature Check: Use a meat thermometer to ensure chicken reaches safe internal temperature without overcooking.
Serving Variations: This pairs beautifully with roasted cherry tomatoes, cauliflower rice, or a simple arugula salad.
Storage: Store components separately for best results. Reheat chicken gently to prevent drying out.