These chicken boats with spinach and mushrooms turn a simple chicken breast into a restaurant-worthy dinner. Juicy butterflied chicken is spread with a creamy spinach, dill, and garlic filling, layered with mushrooms, then baked in a parchment boat and crowned with melted cheese and tomato. If you love stuffed chicken dinners, you will also enjoy our Stuffed Chicken Breast with Mushrooms and Juicy Chicken Patties with Cheese and Tomato.
Ingredients
- 1 chicken breast
- Handful of spinach
- Fresh dill, chopped
- 1 garlic clove, minced
- 2 tbsp sour cream
- 100 g (3.5 oz) mushrooms, sliced
- 1 tomato, sliced
- 50 g (1.7 oz) cheese, sliced
- Spices, oil, and salt to taste
Instructions
- Butterfly the chicken breast and open it flat. Season with spices and salt.
- Mix the chopped spinach, dill, garlic, and sour cream; spread over one side of the breast.
- Add the sliced mushrooms and fold the other side over.
- Place on oiled parchment and shape the parchment into a boat around it.
- Alternate slices of cheese and tomato on top.
- Bake at 190C (375F) for 25-30 minutes until cooked through and golden.
Tips
Tip 1: Pat the chicken breast dry before seasoning so it browns beautifully in the oven.
Tip 2: Spread the spinach filling in a thin, even layer — overfilling makes the boat harder to fold and seal.
Tip 3: For reliable food-safety guidance on cooking poultry, check the resources at the USDA.
Nutrition
Nutrition per 100 g: 112.9 kcal, protein 10.7 g, fat 4.7 g, carbs 6 g.