The BEST Mushroom Stuffed Chicken Breast Recipe (2024)

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Juicy and tender mushroom stuffed chicken breast recipe in a creamy mustard garlic sauce. Low carb and keto-friendly chicken recipe that’s perfect for a weeknight dinner the whole family can enjoy.

The BEST Mushroom Stuffed Chicken Breast Recipe (1)

Chicken is one of those proteins that you can get very creative with. The options are endless when it comes down to how you prepare your chicken. We promise that you will love this mushroom stuffed chicken breast recipe. We stuffed it with mushrooms and cheese, then cooked it off in a scrumptious creamy garlic mustard sauce. It pairs so well with pasta or to keep it a low carb meal pair it zucchini noodles instead. Makes for a perfect weeknight dinner recipe that’s easy to make, healthy, and the whole family will love.

Table of Contents

Why you will love this easy chicken recipe

So good: the flavors in this mushroom stuffed chicken breast is out of this world. So creamy and full of flavor. Tender and juicy chicken with each bite.
Healthy: This stuffed chicken recipe is perfect for those who are keeping their carbs in check and looking for a low carb and high fat/protein meal. Made with all healthy ingredients to make a perfectly healthy chicken dish everyone can enjoy.
Easy: It is really easy to make this stuffed chicken. We skipped the oven this time around and you will cook it completely over your stovetop.

The BEST Mushroom Stuffed Chicken Breast Recipe (2)

Ingredients you will need to make this chicken dish

These ingredients listed below are what you will need to make this mushroom stuffed chicken breast. The full measurements are listed further down below.

olive oil

brown mushrooms

cloves garlic

chicken breasts, skinless and boneless

Seasonings: Kosher salt and ground pepper, to taste, onion powder, Italian seasoning

mozzarella cheese

Dijon mustard

gluten-free flour or any other flour

almond milk

finely grated fresh Parmesan cheese

fresh chopped parsley, to garnish- so this is optional

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how to make this mushroom stuffed chicken breast

First, cook the mushrooms: 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.
Next, prepare the chicken: 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.
Then, stuff the chicken: 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.

Cook the stuffed chicken breast

Heat the pan agaub 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.
Next, make the sauce: 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 chicken to pan with sauce: Next, return the chicken to the pan and into the sauce, and spoon the sauce over.
Let is cook: 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.
Finally, garnish and serve: Garnish with freshly chopped parsley and serve warm.

The BEST Mushroom Stuffed Chicken Breast Recipe (4)

The BEST Mushroom Stuffed Chicken Breast Recipe (5)

Substitutes and tips

Almond Milk: You may use any other non-dairy milk, or 2% milk.
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.
Store leftovers in a tightly sealed container in the fridge for 3-4 days
Reheat in the microwave when ready to serve.

The BEST Mushroom Stuffed Chicken Breast Recipe (6)

Love stuffed chicken? check out these recipes

Spinach and Cheese Stuffed Chicken
Asparagus Stuffed Chicken Breast
Creamy Olive Artichoke Stuffed Chicken Breast
Broccoli Stuffed Chicken Breast

The BEST Mushroom Stuffed Chicken Breast Recipe (7)

FAQ’s

Whats the best way to stuff chicken breast?

To stuff a chicken breast, you need to make pockets in the chicken breast so you are able to stuff it. The best way to do so is to lay the chicken breast flat on the cutting board and using a sharp knife slice right through the middle of the breast without slicing all the way through. Flip open the chicken breast, season it on both sides, and stuff it. Then using a toothpick, close the sides of the chicken breast and cook.

Can you cook or bake chicken breast with toothpick?

Yes. You can cook the chicken breast along with the toothpick. It is safe to cook and bake the stuffed chicken with the toothpick. Once your chicken is cooked, you simply remove them and throw away.

Should chicken be cooked on high or low heat?

Chicken should be cooked in low-medium heat. This will prevent your chicken from cooking too fast and drying out. The lower the heat the better to ensure juicy and tender chicken.

The BEST Mushroom Stuffed Chicken Breast Recipe (8)

Other easy chicken recipes

Baked BBQ Chicken Breast
Creamy Cajun Chicken
Air Fryer Chicken Nuggets
Thai Basil Chicken
Instant Pot Chicken Curry
Chicken Shawarma Bowl

The BEST Mushroom Stuffed Chicken Breast Recipe (9)

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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.

4.96 from 22 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Diet: Gluten Free

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes 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

Tried this Recipe? Tag me Today!Mention @HealthyFitnessMeals or tag #HealthyFitnessMeals!

Cheesy Broccoli Stuffed Chicken Breast
Asparagus Stuffed Chicken Breast
Easy Spinach and Cheese Stuffed Chicken Breast Recipe

Reader Interactions

Comments

Taylor says
July 9, 2023 at 9:04 pm

Just made this for dinner and it was a huge hit! I used provolone instead of mozzarella, added chopped spinach to the mushroom/garlic mix before stuffing. I also added about 1/4c more of milk. Thanks for sharing!!
Reply
Denise hartwell says
May 3, 2022 at 1:08 pm

Hi Rena,
Made it with less mushroom but added asparagus and changed the cheese to parmesan. Just not fond of Mozz. It was awesome. Great reviews from company. Thank you so much
Reply
- Rena says
  May 4, 2022 at 12:24 pm
  Nice. I love the substitutions you made
  Reply
Mel says
December 14, 2021 at 8:23 pm
So bland. It needs an update of spices.
Reply
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Olga says
October 11, 2021 at 8:20 pm
I loved the recipe, except for the almond milk. I mistakenly used almond milk sweetened with vanilla. It had a strange taste. I’ll be sure to use regular milk next time!
Reply
- Rena says
  October 12, 2021 at 8:43 am
  Oh No. That’s a common mistake. I am going to add a note on that to make sure its more clear.
  Reply
Jan R says
April 24, 2021 at 10:59 pm

Nice, tasty and moist., and recipe was easy to follow. A deviation- I mixed the mustard, flour and milk in a mug, then added to the pan- easy and all blended well that way. One suggestion- It might help to give a size or weight estimate for the chicken- I used two very large breasts, weighing about 1.5 – 2 lbs, and the recipe worked well for that quantity.
Reply
- Rena says
  April 25, 2021 at 7:32 pm
  Thanks for the feedback.
  Reply
Brian Regan says
February 3, 2021 at 7:42 pm

This was really good. I loved the sauce and the recipe was easy to follow. I can’t say enough good things about it.
Reply
- Rena says
  February 3, 2021 at 7:43 pm
  Thank you, Brian. So glad you loved it.
  Reply
Brian Regan says
February 3, 2021 at 7:42 pm

This was really good. I loved the sauce and the recipe was easy to follow. I can’t say enough good things about it.
Reply
ANSHU says
January 14, 2021 at 8:10 pm

very nice
Reply
- Cee says
  October 24, 2021 at 8:18 am
  Nice recipe what are the accompanying dishes please. I wanna make it today;)
  Reply
Tresa says
January 14, 2021 at 11:59 am

Hands down the best chicken I’ve ever had! Thanks so much for a great recipe!
Reply
- Rena says
  January 14, 2021 at 7:33 pm
  Yay. So happy you loved it. Thanks for the review
  Reply
Mishaal Naeem says
January 6, 2021 at 11:38 am

Made it for lunch, and I loved it. Had a little issue with the flour (used AP) for sauce. It was a little thicker than it should’ve been. I’d recommend adding butter or a little oil, prior to adding mustard and flour.
Reply
- Rena says
  January 6, 2021 at 3:06 pm
  Thanks for the feedback and suggestion.
  Reply
Viwe Stoffels says
January 6, 2021 at 7:53 am

Thank you
Reply
- Rena says
  January 6, 2021 at 3:06 pm
  Thank you
  Reply
  - Luda says
    August 21, 2021 at 1:13 am
    
    My family absolutely loved it! Sauce is so good and chicken is very tender! Thank you so very much!
    Reply
    - Rena says
      August 21, 2021 at 11:53 am
      So glad you loved it
      Reply
Daniel Perkins says
January 5, 2021 at 11:35 am

Great recipe. I tried it with slight modification in ingredients and it came out fabulous.
Reply
- Rena says
  January 6, 2021 at 12:12 am
  Thank you so much.
  Reply
  - Alicia Fiege says
    January 10, 2021 at 6:45 pm
    
    The family absolutely loved it! Definitely a new favorite in the house. I used garlic salt in place of regular salt and also used some butter on top of the olive oil while cooking and then again in the sauce. I also used cornstarch in place of the flour.❤️ Came out amazing!!!
    Reply
    - Rena says
      January 10, 2021 at 8:34 pm
      So glad your family loved it. It is a family favorite.
      Reply