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Mushroom Stuffed Chicken Breast

Juicy and tender chicken breast stuffed with mushroom and cheese, then cooked in a creamy garlic mustard sauce.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 4
Calories: 584 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. To the same skillet, add minced 2 large cloves garlic and cook over medium heat for no longer than 1 minute, or until fragrant.
  7. 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.
  8. 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.
  9. Return the chicken to the pan and into the sauce, and spoon the sauce over.
  10. 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.
  11. Garnish with 2 tablespoons fresh chopped parsley and serve warm.

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 Information

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 (33%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 719IU (14%) Vitamin C 7mg (8%) Calcium 539mg (54%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 584

% 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.