Mushroom Stuffed Chicken Breast

By Rena |

Juicy and tender mushroom stuffed chicken breast recipe in a creamy mustard garlic sauce. Low carb and keto-friendly chicken recipe that’s perfect for a weeknight dinner the whole family can enjoy.

top view of 4 stuffed chicken breast in a gray skillet

Chicken is one of those proteins that you can get very creative with. The options are endless when it comes down to how you prepare your chicken. We promise that you will love this mushroom stuffed chicken breast recipe. We stuffed it with mushrooms and cheese, then cooked it off in a scrumptious creamy garlic mustard sauce. It pairs so well with pasta or to keep it a low carb meal pair it zucchini noodles instead. Makes for a perfect weeknight dinner recipe that’s easy to make, healthy, and the whole family will love.

Why you will love this easy chicken recipe

  • So good: the flavors in this mushroom stuffed chicken breast is out of this world. So creamy and full of flavor. Tender and juicy chicken with each bite.
  • Healthy: This stuffed chicken recipe is perfect for those who are keeping their carbs in check and looking for a low carb and high fat/protein meal. Made with all healthy ingredients to make a perfectly healthy chicken dish everyone can enjoy.
  • Easy: It is really easy to make this stuffed chicken. We skipped the oven this time around and you will cook it completely over your stovetop.
side shot of stuffed chicken in a pan

Ingredients you will need to make this chicken dish

These ingredients listed below are what you will need to make this mushroom stuffed chicken breast. The full measurements are listed further down below.

olive oil

brown mushrooms

cloves garlic

chicken breasts, skinless and boneless

Seasonings: Kosher salt and ground pepper, to taste, onion powder, Italian seasoning

mozzarella cheese

Dijon mustard

gluten-free flour or any other flour

almond milk

finely grated fresh Parmesan cheese

fresh chopped parsley, to garnish- so this is optional

ingredients to make the mushroom stuffed chicken breast

how to make this mushroom stuffed chicken breast

  • First, cook the mushrooms: Heat 1 tablespoon of oil in a large non-stick pan or skillet over medium heat. Add garlic and mushrooms. Sauté stirring occasionally until mushrooms are tender. Lightly season with salt and pepper and set aside in a bowl together with all the juices.
  • Next, prepare the chicken: Cut a lengthways pocket to each chicken breast. Season the chicken breast with salt, pepper, and seasonings on both sides and into the pocket too.
  • Then, stuff the chicken: Stuff the pockets with mozzarella slices and sautéed mushrooms, then seal with a toothpick. It’s ok if you have any leftover mushrooms, we’ll add them later on to the sauce.

Cook the stuffed chicken breast

  • Heat the pan agaub 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.
  • Next, make the sauce: To the same skillet, add minced garlic and cook over medium heat for no longer than 1 minute, or until fragrant.
  • Add in the mustard, flour, and whisk for a bit. Pour the 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 ground parmesan and season with a pinch of salt and pepper. If you have any remaining sautéed mushrooms and juices, now it’s the time to add them to your sauce.
  • Return chicken to pan with sauce: Next, return the chicken to the pan and into the sauce, and spoon the sauce over.
  • Let is cook: 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.
  • Finally, garnish and serve: Garnish with freshly chopped parsley and serve warm.

Substitutes and tips

  • Almond Milk: You may use any other non-dairy milk, or 2% milk.
  • Use any other oil if needed like avocado or grapeseed oil.
  • You may 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.
  • Store leftovers in a tightly sealed container in the fridge for 3-4 days
  • Reheat in the microwave when ready to serve.
side shot of stuffed chicken breast

Love stuffed chicken? check out these recipes

top view stuffed chicken breast in a pan

FAQ’s

Whats the best way to stuff chicken breast?

To stuff a chicken breast, you need to make pockets in the chicken breast so you are able to stuff it. The best way to do so is to lay the chicken breast flat on the cutting board and using a sharp knife slice right through the middle of the breast without slicing all the way through. Flip open the chicken breast, season it on both sides, and stuff it. Then using a toothpick, close the sides of the chicken breast and cook.

Can you cook or bake chicken breast with toothpick?

Yes. You can cook the chicken breast along with the toothpick. It is safe to cook and bake the stuffed chicken with the toothpick. Once your chicken is cooked, you simply remove them and throw away.

Should chicken be cooked on high or low heat?

Chicken should be cooked in low-medium heat. This will prevent your chicken from cooking too fast and drying out. The lower the heat the better to ensure juicy and tender chicken.

close up stuffed chicken in a creamy sauce

Other easy chicken recipes

side shot stuffed chicken in a silver skillet

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top view of 4 stuffed chicken breast in a gray skillet

Mushroom Stuffed Chicken Breast

Juicy and tender chicken breast stuffed with mushroom and cheese, then cooked in a creamy garlic mustard sauce.
5 from 9 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Calories: 584kcal
Author: Rena

Ingredients

  • 2 tbsp olive oil divided
  • 8 oz brown mushrooms sliced
  • 4 cloves garlic minced
  • 4 chicken breasts skinless and boneless
  • Kosher salt and ground pepper to taste
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 8 slices mozzarella cheese

Creamy sauce:

  • 2 large cloves garlic minced or finely chopped
  • 1 tbsp Dijon mustard
  • 1 tbsp gluten-free flour
  • 1 cups almond milk
  • 1/2 cup finely grated fresh Parmesan cheese
  • Kosher salt and ground pepper to taste
  • 2 tbsp fresh chopped parsley

Instructions

  • Heat 1 tablespoon of oil in a large non-stick pan or skillet over medium heat. Add garlic and mushrooms.
  • Sauté stirring occasionally until mushrooms are tender. Lightly season with salt and pepper and set aside in a bowl together with all the juices.
  • Cut a lengthways pocket to each chicken breast. Season the chicken breast with salt, pepper, and seasonings on both sides and into the pocket too.
  • Stuff the pockets with mozzarella slices and sautéed mushrooms, then seal with a toothpick. It’s ok if you have any leftover mushrooms, we’ll add them later on 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 garlic and cook over medium heat for no longer than 1 minute, or until fragrant.
  • Add in the mustard, flour, and whisk for a bit. Pour the 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 ground parmesan and season with a pinch of salt and 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 freshly chopped parsley and serve warm.

Notes

  • Almond Milk: You may use any other non-dairy milk, or 2% milk.
  • Use any other oil if needed like avocado or grapeseed oil.
  • You may 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 breast | Calories: 584kcal | Carbohydrates: 8g | Protein: 68g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 200mg | Sodium: 1084mg | Potassium: 1171mg | Fiber: 1g | Sugar: 2g | Vitamin A: 719IU | Vitamin C: 7mg | Calcium: 539mg | Iron: 2mg
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Reader Interactions

Comments

  1. Mishaal Naeem says

    5 stars
    Made it for lunch, and I loved it. Had a little issue with the flour (used AP) for sauce. It was a little thicker than it should’ve been. I’d recommend adding butter or a little oil, prior to adding mustard and flour.

      • Alicia Fiege says

        5 stars
        The family absolutely loved it! Definitely a new favorite in the house. I used garlic salt in place of regular salt and also used some butter on top of the olive oil while cooking and then again in the sauce. I also used cornstarch in place of the flour.❤️ Came out amazing!!!

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top view of 4 stuffed chicken breast in a gray skillet

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