Sausage, Mushroom and Spinach Stuffed Chicken

Dinner Idea with Breakfast Sausage

Savory sausage, mushroom, and spinach stuffing baked in seasoned chicken breasts makes this a protein packed, filling meal that’s Paleo and Keto friendly!

4
Servings
05 mins
Prep Time
25 mins
Total Time
Contains Gluten icon
Gluten Free

Ingredients

Amount / Quantity Ingredients
1 tablespoon

Olive Oil, or avocado oil

6

All Natural Little Pork Sausage Links, thawed and chopped

1/4 cup

Onion, minced

2 cloves

Garlic, minced

1 1/2 cups

White Mushrooms, chopped

1 1/2 cups

Fresh Spinach, roughly chopped

Sea Salt and Black Pepper, to taste

Large pinch

Crushed Red Pepper, or to taste

4

Medium Boneless Chicken Breasts

1 tablespoon

Olive Oil or Avocado Oil

1/2 teaspoon

Sea Salt

1/4 teaspoon

Garlic Powder

1/4 teaspoon

Onion Powder

1/2 teaspoon

Italian Seasoning

1/4 teaspoon

Paprika

Directions

  1. Preheat oven to 400°F. Use 9 x 13 baking dish for recipe.

  2. Heat large skillet over medium heat. Add oil. Add chopped sausage. Cook, stirring, 2-4 minutes or until browned.

  3. Add onion. Cook until softened. Add garlic and mushrooms. Cook, stir until fragrant and mushrooms are softened. Add spinach. Stir to wilt and heat through. Season with salt, pepper, and crushed red pepper. Set aside.

  4. Drizzle oil all over chicken. Season with sea salt, onion powder and garlic powder. Slice each breast on side about halfway through to create pocket for stuffing. Fill each with even amount of stuffing. Place in baking dish. Bake in preheated oven 20 minutes or until chicken is cooked through (juices run clear, no longer pink in center.)

  5. Serve right away and enjoy!

    Note: Filling can be made ahead of time and refrigerated for up to 2 days before using.

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