Mushroom Stuffed Chicken Breast
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
35 mins
-
Total Time
50 mins
-
Servings
4
-
Calories
584 kcal
-
Course
Main Course
-
Cuisine
American
Mushroom Stuffed Chicken Breast
Description
This recipe begins by sautéing garlic and sliced brown mushrooms in olive oil until tender and lightly seasoned. Chicken breasts are slit lengthwise to create pockets, then seasoned inside and out before being stuffed with mozzarella slices and the mushroom mixture, secured with toothpicks. The chicken is pan-seared until golden, then set aside while a creamy sauce is prepared in the same pan, combining minced garlic, Dijon mustard, gluten-free flour, almond milk, Parmesan cheese, and fresh parsley, thickening gently over medium heat. The reserved mushrooms can be added back to the sauce for extra flavor. This approach keeps the chicken moist and infuses it with mushrooms and cheese.
Served hot, it pairs well with simple sides or vegetables to balance the richness. The use of almond milk offers a dairy alternative in the sauce without sweetness, and the herbs add an Italian-inspired aromatic touch.
Substitute non-dairy or 2% milk as desired avoiding sweetened almond milk. Use alternative oils like avocado or grapeseed if preferred, and consider swapping mozzarella with provolone or other white cheeses. Freshly grated Parmesan is best for maximum flavor.
Ingredients
- 2 tablespoons olive oil divided
- 8 ounces brown mushrooms sliced
- 4 garlic minced, cloves
- 4 chicken breast skinless and boneless
- salt to taste, Kosher
- black pepper to taste, Kosher
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 8 lices mozzarella cheese
Creamy sauce:
- 2 large garlic minced or finely chopped, cloves
- 1 tablespoon Dijon mustard
- 1 tablespoon gluten-free flour
- 1 cup almond milk Do not use sweetened almond milk
- 1/2 cup Parmesan Cheese finely grated, fresh
- salt to taste, Kosher
- black pepper to taste, Kosher
- 2 tablespoons parsley fresh chopped
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.
Notes
- Use unsweetened almond milk or other non-dairy/2% milk; avoid sweetened or vanilla almond milk to keep sauce savory.
- Alternative oils like avocado or grapeseed can be used if olive oil is unavailable.
- Mozzarella can be swapped for provolone or similar cheeses depending on preference.
- Freshly grated Parmesan cheese improves the sauce’s flavor.
- Cook chicken over medium heat to avoid dryness and ensure even cooking.
- You may replace mushrooms with other vegetables if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 584 kcal
% Daily Value*
| Serving | 1chicken breast | |
| Calories | 584kcal | 29% |
| Carbohydrates | 8g | 3% |
| Protein | 68g | 136% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 200mg | 67% |
| Sodium | 1084mg | 45% |
| Potassium | 1171mg | 25% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 719IU | 14% |
| Vitamin C | 7mg | 8% |
| Calcium | 539mg | 54% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
