This recipe was sponsored by Jones Dairy Farm and all opinions are my own as always.
This stuffed chicken is loaded with all your favorite things! Savory sausage, mushroom, and spinach stuffing baked in seasoned chicken breasts makes this a protein packed, filling meal that’s Paleo, Whole30 and keto friendly!
One of the biggest truths I’ve learned from food blogging is that people love chicken. Sounds silly (and perhaps obvious) but it has actually surprised me how much people truly love chicken, and are always looking for new and fun ways to cook it, of course!
Early on in my blogging days I experimented with stuffed chicken breasts, and, I think if you dig way into the archives you’ll find a stuffed chicken recipe. However, the photos were so terrible way back that I’m not really sure I want you looking. Just consider yourself warned!
Anyway, I since my family, too, are chicken-lovers I thought it would be fun to experiment again with stuffing chicken. This time around, I went all-out savory, and, seriously, the filling is hard to not eat all on it’s own! In fact, the filling could stuff more than just chicken – but now I’m getting off track – back to the recipe!
Since basically all stuffing (in my opinion) needs sausage, let’s start there. I used the Little Pork Sausage Links from Jones Dairy Farm, which have TONS of flavor, no sugar, and no binders, fillers, or preservatives. They’re uncooked and come frozen, so it’s super easy to thaw, chop, and throw into any recipe.
Jones Dairy Farm also makes amazing sugar-free chicken and turkey sausage, plus the BEST sugar free bacon! Get the recipe for my savory sweet potato bacon waffles here.
Since Jones Dairy Farm’s line of Antibiotic Free, Paleo Certified products contain NO sugar or preservatives, they’re perfect for paleo and Whole30 recipes. Definitely check out their website to browse their amazing products and find out where you can purchase!
Besides the sausage, we have onions, garlic, mushrooms, and chopped spinach, all seasoned with salt, pepper, and crushed red pepper for some spice. The filling itself takes just about 10 minutes to make, and it’s also totally fine to make it ahead of time to prep for weeknight dinners.
For the chicken, I recommend using medium size boneless, skinless breasts. With the stuffing, one breast will probably feed 2 people, OR one very hungry person :). I seasoned the chicken with a blend of sea salt, onion and garlic powder, plus Italian seasoning.
After seasoning, you’ll cut a pocket in the side of each breast to put the stuffing. You can cut pretty deep to get the maximum amount of stuffing in there – just make sure you don’t cut all the way through.
After stuffing the chicken, it bakes in a 400 degree oven for about 20 minutes, or until cooked through. Which means that if you do the prep work ahead of time, you have an under-30-minute dinner right here!
I hope you’re ready for a seriously tasty chicken recipe that just happens to be good for you, too! Grab your ingredients and get the oven preheated because it’s time to go!
Sausage Mushroom Spinach Stuffed Chicken {Paleo, Whole30}
Sausage Mushroom Spinach Stuffed Chicken {Paleo, Whole30}
Ingredients
Filling:
- 1 Tbsp olive oil or avocado oil
- 6 Jones Dairy Farm 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
Chicken:
- 4 medium boneless chicken breasts
- 1 Tbsp olive oil or avocado oil
- 1/2 tsp sea salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1/2 tsp Italian seasoning
- 1/4 tsp paprika
Instructions
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Preheat your oven to 400 degrees F. You’ll use a 9 x 13 baking dish for this recipe.
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Heat a large skillet over medium heat and add the oil. Add the chopped sausage and cook, stirring, 2-4 minutes or until browned.
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Add the onion and cook until softened, then add the garlic and mushrooms. Cook and stir until fragrant and mushrooms are softened, then add the spinach and stir to wilt and heat through. Season with salt and pepper, and the crushed red pepper, then set aside.
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Drizzle oil all over chicken and season all over with the sea salt, onion powder and garlic powder. Slice each breast on the side about halfway through to create a pocket for the stuffing.
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Fill each one with an even amount of stuffing and place in baking dish. Bake in the preheated oven for 20 minutes or until chicken is cooked through (juices run clear, no longer pink in the center.) Serve right away and enjoy!
Recipe Notes
Note: Filling can be made ahead of time and refrigerated for up to 2 days before using.
Nutrition
VISIT JONES DAIRY FARMS WEBSITE TO CHECK OUT THEIR ALL NATURAL, SUGAR FREE SAUSAGE, BACON, HAM AND MORE!
Want More Recipes using Jones Dairy Farm’s Awesome Bacon, Ham, and Sausage? Try One of These!
Savory Bacon Sweet Potato Waffles
This was delicious! I used chicken tenderloins so I laid the seasoned chicken in the bottom of dish and covered them with the filling. It was amazing and my family loved it!
When do you add the Italian seasoning and paprika?
Absolutely amazing! Delicious and easy to make!
I found this dish very delicious but it was not easy to do at all, what should I do?
What do you serve with this?