This recipe is surprisingly easy to follow. Just break it down into steps, and you’ll have a delicious and impressive meal on the table in no time.

Preparation is Key:

1. Preheat your oven to 400°F (200°C). This ensures the oven is hot and ready for even cooking of the chicken.
2. Prepare the chicken breasts: Place the chicken breasts on a cutting board. Pat them dry with paper towels. This helps them brown nicely in the oven.
3. Create pockets for stuffing: Using a sharp knife, carefully cut a slit lengthwise into the side of each chicken breast, creating a pocket for the stuffing. Be careful not to cut all the way through. You want to create a pouch, not two separate pieces.
4. Season the chicken: In a small bowl, combine the olive oil, salt, pepper, garlic powder, and paprika (if using). Rub this mixture all over the chicken breasts, both inside and out of the pockets. This ensures flavorful chicken from every bite.

Making the Spinach and Mushroom Stuffing:

1. Sauté the vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
2. Add mushrooms and garlic: Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-7 minutes. Add the minced garlic, dried thyme, and red pepper flakes (if using) and cook for another minute until fragrant.
3. Wilt the spinach: Add the chopped fresh spinach to the skillet in batches, stirring until it wilts down. This will only take a minute or two. Don’t overcook the spinach; you just want it to wilt.
4. Combine stuffing ingredients: Remove the skillet from the heat. In the same skillet, add the softened cream cheese and grated Parmesan cheese to the spinach and mushroom mixture. Stir until everything is well combined and the cream cheese is melted and smooth. Taste and adjust seasoning with salt and pepper as needed.

Stuffing and Baking the Chicken:

1. Stuff the chicken breasts: Spoon the spinach and mushroom stuffing evenly into the pockets of each chicken breast. Don’t overstuff them, or the stuffing might ooze out during baking. Use your fingers to gently press the stuffing into the pockets.
2. Secure the chicken (optional): If you are concerned about the stuffing leaking out, you can use toothpicks to secure the opening of the chicken breasts. This is usually not necessary if you haven’t overstuffed them.
3. Bake the chicken: Place the stuffed chicken breasts in a baking dish. You can lightly grease the dish with olive oil or cooking spray if desired, although it’s often not needed.
4. Bake for 25-30 minutes: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer inserted into the thickest part of the chicken (avoiding the stuffing) to check for doneness. The juices should run clear when pierced with a fork.
5. Rest before serving: Once cooked, remove the chicken from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Remove toothpicks (if used) before serving.