Go Back
+ servings
top view of 4 stuffed chicken breast in a gray skillet
Print

Mushroom Stuffed Chicken Breast

Juicy and tender chicken breast stuffed with mushroom and cheese, then cooked in a creamy garlic mustard sauce.
Course Main Course
Cuisine American
Diet Gluten Free
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 Do not use sweetened 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.

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