Creamy Mushroom and Spinach Stuffed Chicken

Preheat your oven to 375°F (190°C).

In a large skillet, heat the olive oil over medium-high heat.

Add the minced garlic and sauté for about 30 seconds until fragrant.

Add the sliced mushrooms to the skillet and cook for about 5 minutes until they release their moisture and start to brown. Remove them from the skillet and set aside.

In the same skillet, add the fresh spinach leaves and sauté for about 2 minutes until wilted. Remove from the skillet and set aside.

Butterfly each chicken breast by slicing horizontally but not all the way through, creating a pocket for the stuffing. Season both sides with salt and black pepper.

In a mixing bowl, combine the cream cheese, grated Parmesan cheese, sautéed mushrooms, and sautéed spinach. Mix well to create the stuffing mixture.

Stuff each chicken breast with the creamy mushroom and spinach mixture, dividing it evenly among the breasts.

Place the stuffed chicken breasts in the skillet and sear them for about 2-3 minutes on each side until they are golden brown.

Transfer the skillet to the preheated oven and bake for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.

If desired, garnish your Creamy Mushroom and Spinach Stuffed Chicken with smoked paprika and fresh parsley for added flavour and presentation.

Serve hot as a delicious and keto-friendly dinner.