Spinach & Mushroom Stuffed Chicken

Ever have just “one of the those weeks” where you barely get in the kitchen to make a decent meal? Well that has been my week. I bought fresh (wintered) spinach and mushrooms at Saturday’s farmers market earmarked for stuffed chicken.

Spinach & Mushroom Stuffed Chicken


  • 2 or 4 Chicken Thighs or Breasts with Skin
  • 1 Bag Fresh Spinach
  • 1 Pint Fresh Mushrooms
  • 1 Small Onion
  • 1 Clove of Garlic
  • 2 – 3 Tbls Panko Bread Crumbs (Preferably Toasted*)
  • 1 Large Egg
  • 2-3 Tbs Parmesan Cheese (Preferably Parmesan Reggiano Shreds)
  • Salt, Pepper, Paprika and Nutmeg to Taste
  • Ghee or cooking oil for pan.

Prep Stuffing:

  • Wash, chop and cook spinach with just a hint of water and a dash of salt, pepper and nutmeg, until just wilted. Squeeze out excess moisture and let cool.
  • Finely dice mushrooms and onion. Cook with a dash of salt & pepper and grated garlic, until just tender. Let cool then combine with spinach.
  • Add egg, parmesan cheese and toasted panko to spinach mixture. Mix until combined.

Prep Chicken:

  • Heat pan on stovetop with a bit of ghee.
  • Rinse (if your a rinser) then pat each piece dry.
  • Gently pull skin away from thigh (do not remove completely).
  • Stuff spinach mixture evenly between meat & skin on each piece.
  • Sprinkle chicken skin generously with paprika.
  • Place skin side down in hot pan.
  • Cook about 20 min on medium heat. (Goal is to brown and crisp the skin)
  • Gently flip, turn down the heat a bit and continue cooking until done.

A few notes:

Chicken should be taken out of the fridge at least 15-20 minutes before starting so it’s not ice cold when it hits the pan. This dish can be finished off uncovered in the oven after browing on the stove top. If you do not want crispy skin, pan can be covered while cooking.

Most measurements are my best guesstimates. This is a recipe that I created so its a bit subjective, also based on how many people you are serving.

* Panko Tip: I’ve found that pale white panko just doesn’t taste that great. So I toast mine before I use it.  After you bring home a box of panko get out a large rimmed sheet pan set the oven on 325 and get toasting. Watch it carefully until it turns a nice tan color. Completely cool, then repackage. You will always have pre-toasted ready to go panko. Waaaay more delicious than untoasted!



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