Mushroom Stuffed Chicken Breast
Juicy and tender chicken breast stuffed with mushroom and cheese, then cooked in a creamy garlic mustard sauce.
Servings: 4
Ingredients
- 2 tablespoons olive oil divided
- 8 ounces brown mushrooms sliced
- 4 garlic cloves minced
- 4 chicken breasts skinless and boneless
- Kosher salt and 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
- 1/2 cup finely grated fresh Parmesan cheese
- Kosher salt and 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 seasoningon 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 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 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 1/2 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.
Video
Notes
- Almond Milk: You may use any other non-dairy milk, or 2% milk. NOTE: be careful not to use sweetened almond milk, especially vanilla flavored.
- 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