1- Let’s walk through making this mushroom stuffed chicken breast recipe in a fun, easy way. Start by preheating your oven to 200°C/390°F (180°F fan) to get everything ready for baking. Next, carefully cut pockets into the side of each chicken breast, making sure not to go all the way through so the filling stays inside.

2- Season the inside and outside of the chicken breasts with half the salt and pepper for a simple yet tasty base. In an oven-proof skillet, melt the unsalted butter over high heat and add the sliced mushrooms, cooking them for about 3 minutes until they turn golden and aromatic.

3- Then, mix in the minced garlic, thyme leaves, and the rest of the salt and pepper, letting it cook for another 2 minutes to deepen the flavors. Stir in the baby spinach and cook just until it wilts, which takes about 30 seconds, creating a hearty filling.

4- Stuff the mushroom and spinach mixture into the chicken pockets, and top it with the sliced mozzarella for that gooey melt. Secure everything with 2 or 3 toothpicks placed diagonally to hold the filling in place. Wipe out the skillet, heat the olive oil over medium-high heat, and sear the chicken breasts for 1.5 minutes on each side until they get a nice golden crust.

5- Once seared, transfer the skillet to the oven and bake for 15 minutes, or until the internal temperature hits 65°C/149°F. Remember, it’s best to aim for 75°C/165°F for safe cooking, as per general guidelines. After baking, take the chicken out, move it to a plate, cover loosely with foil, and let it rest for 5 minutes. This step helps the juices spread out, keeping the meat moist and flavorful. Serve it up and enjoy how simple steps lead to such a rewarding dish!