Mushroom Stuffed Chicken Breast
Juicy chicken breast stuffed with mushroom and cheese, cooked in a creamy garlic mustard sauce.
Equipment
- large non-stick pan
Ingredients
- 2 tablespoons olive oil divided
- 8 ounces brown mushrooms sliced
- 4 cloves garlic minced
- 4 pieces chicken breasts skinless and boneless
- Kosher salt to taste
- ground pepper to taste
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 8 slices mozzarella cheese
Creamy sauce
- 2 large cloves garlic minced or finely chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon gluten-free flour
- 1 cup almond milk do not use sweetened almond milk
- ½ cup finely grated fresh Parmesan cheese
- Kosher salt to taste
- ground pepper to taste
- 2 tablespoons fresh chopped parsley
Instructions
- Heat 1 tablespoon of the 2 tablespoons olive oil in a large non-stick pan or skillet over medium heat. Add 4 garlic cloves (minced) and 8 ounces brown mushrooms, sliced.
- Sauté stirring occasionally until mushrooms are tender. Lightly season with Kosher salt and ground pepper and set aside in a bowl together with all the juices.
- Cut a lengthwise pocket into each 4 chicken breasts. Season the chicken breast with salt, pepper, and seasonings (1 teaspoon onion powder and 1 teaspoon Italian seasoning on both sides and into the pocket too.
- Stuff the pockets with 8 slices mozzarella cheese (2 in each) and sautéed mushrooms, then seal with a toothpick. It's ok if you have any leftover mushrooms, we'll add them later to the sauce.
- Heat again the pan and add in the remaining oil. Add chicken and sear until golden on both sides, about 6-8 minutes in total. Set aside on a plate.
- To the same skillet, add minced 2 large cloves garlic and cook over medium heat for no longer than 1 minute, or until fragrant.
- Add in the 1 tablespoon Dijon mustard, 1 tablespoon gluten-free flour, and whisk for a bit. Pour the 1 cup almond milk little by little, whisking after each addition to incorporate and form a thick sauce.
- Once all the milk is added and there are no visible lumps, stir in the ½ cup finely grated fresh Parmesan cheese and season with a pinch of Kosher salt and ground pepper. If you have any remaining sautéed mushrooms and juices, now it's the time to add them to your sauce.
- Return the chicken to the pan and into the sauce, and spoon the sauce over.
- Cover the pan and cook over low heat for 12-15 minutes, or until the chicken is cooked through and the internal temp shows 165F.
- Garnish with 2 tablespoons fresh chopped parsley and serve warm.
Notes
You may use any other non-dairy milk, or 2% milk. Be careful not to use sweetened almond milk, especially vanilla flavored. You can use another white cheese in place of mozzarella, like provolone. Gluten-free flour can be replaced with any other flour. Use freshly grated parmesan cheese for optimal flavor. Cook over medium heat so the chicken cooks evenly and isn’t too dry and rubbery. You may use another veggie in place of mushrooms.
Nutrition
Serving: 1chicken breastCalories: 584kcalCarbohydrates: 8gProtein: 68gFat: 30gSaturated Fat: 12gCholesterol: 200mgSodium: 1084mgPotassium: 1171mgFiber: 1gSugar: 2gVitamin A: 719IUVitamin C: 7mgCalcium: 539mgIron: 2mg
Tried this recipe?Let us know how it was!