Mushroom Stuffed Chicken Breast
A delicious and creamy stuffed chicken breast filled with sautéed mushrooms and mozzarella cheese.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 8 ounces brown mushrooms, sliced
- 4 cloves garlic, minced
- 4 pieces chicken breasts, skinless and boneless
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 8 slices mozzarella cheese
- 2 cloves garlic, minced for sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon gluten-free flour
- 1 cup almond milk (unsweetened)
- 1 2/3 cup
- 2 tablespoons fresh chopped parsley
Instructions
- In a large non-stick pan or skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sliced mushrooms. Sauté until mushrooms are tender, season with salt and pepper, then set aside in a bowl with juices.
- Cut a pocket into each chicken breast. Season with salt, pepper, onion powder, and Italian seasoning. Stuff each pocket with 2 slices of mozzarella cheese and sautéed mushrooms, then seal with a toothpick.
- Heat the remaining oil in the pan and sear the chicken until golden on both sides, about 6-8 minutes. Set aside.
- In the same skillet, cook minced garlic for about a minute. Add Dijon mustard and gluten-free flour, whisking. Slowly pour in almond milk, whisking to form a thick sauce. Stir in Parmesan cheese, salt, and pepper. Add any remaining mushrooms and juices.
- Return the chicken to the pan, spoon sauce over it, cover, and cook over low heat for 12-15 minutes until chicken reaches 165°F internally.
- Garnish with fresh parsley and serve warm.
Notes
For a crispy topping, broil the chicken for a few minutes after cooking.