You are in good luck today as you have found a recipe for tender, juicy Stuffed Chicken Breasts with Mushroom Gravy. We will use a simple technique to stuff the chicken breasts with goat cheese and rosemary and then smother them in a creamy mushroom sauce. When all the components of this recipe come together, they create a beautiful harmony that will bring music to your mouth!
This recipe is: Low Carb, Keto and Gluten Free
Table of Contents
8 Reasons to Love This Recipe
This is one of my favorite stuffed chicken breast recipes for myriad reasons, including:
- The perfect weeknight dinner that will have everyone smiling.
- My family loves this recipe; I’m sure you will, too.
- Juicy and tender skinless chicken breasts that are smothered in mushroom sauce.
- Combining goat cheese, rosemary, and mushrooms makes a super savory dish.
- It’s remarkably low-carb.
- Easy to customize to your own liking!
- Very meal-prep friendly, as it reheats well!
- Simple ingredients that love being together.
Inspiration for My Simple Stuffed Chicken Breast Recipe
Over the years, I’ve tried many stuffed chicken recipes. Some have ended up better than others. I remember way back when I was fresh out of college, I thought that I would stuff three cheeses and some bacon into a chicken breast. That was a crazy time in my cooking career; I thought dental floss was an acceptable substitution for cooking twine. I must say, there is nothing quite like spearmint-spiked chicken!
Since then, I’ve tried different ways to stuff chicken, and I’m sure you have, as well. For a while, it was all about toothpicks. My poor chicken looked like the unsuspecting victim of a voodoo practitioner. Not only are toothpicks hard to install, but they are also hard to maneuver in the pan. After a while, I became quite skilled in threading toothpicks artfully through chicken, but it took forever.
I then moved on to cooking twine, looping glorious half hitches and feeling proud of my newfound trussing prowess. They looked good, but the twine always gets stuck in the chicken. Bummer. The story goes on and on until one of the chefs at my catering company was making stuffed chicken breasts for about 100 people. I watched what he was doing intently, and it was so simple. The first step is to butterfly the chicken. Next, lay in the proper amount of ingredients. The last step is to fold the chicken over the ingredients.
I was told the key to successfully stuffing chicken is the proper amount of ingredients. Many chefs try to stuff too much in there. With just enough, the chicken will brown nicely without the stuffing falling out. Since then, stuffed chicken has been almost too easy.
Creamy Mushroom Sauce
There’s nothing quite like a delicious mushroom cream sauce. Any cream sauce, in my opinion, is delicious. Cream sauces have gotten a bad rap in the last decade. I get it; they aren’t the healthiest to make. But we’re not eating them every day. And they taste so good. Let’s look at why they taste so good.
Most cream sauces are made from browned bits (fond) or pan drippings. So it’s like starting with concentrated-flavor nuggets. Then we add cream and butter. What could be better than concentrated-flavor nuggets swimming in a pool of buttery cream? Not much. Add a touch of acid, whether it is vinegar, mustard, or lemon juice, and the heaviness starts to fade into the background. We are left with golden deliciousness—the nectar of the gods.
One of my most popular recipes is Oven-Baked Chicken Legs with Creamy Mustard Sauce. Even if you don’t want to make the chicken legs, the sauce is delightful on pork, steak, fish—just about anything savory. Try it if you are wondering what sauce goes with stuffed chicken breast besides the mushroom sauce. It’s so yummy. I hope you check it out. And yes, some of the ingredients are decadent. But that’s the point of an impressive dinner sometimes, right?
Is Stuffed Chicken Breast Low-Carb?
Yes, stuffed chicken breast with mushroom cream sauce can be low-carb if prepared with low-carb ingredients. This recipe is remarkably low-carb, containing only 4 g net carbs per serving. You can enjoy it alone or pair it with various sides, including grilled or roasted veggies, without worrying about a spike in your daily carb intake.
Stuffed Chicken Breast Ingredient List
For this recipe for stuffed chicken breast with sauce, get the following ingredients:
For the Stuffed Chicken Breast
- 4 boneless chicken breasts (boneless, skinless, butterflied)
- 1 log goat cheese (cut into strips)
- 2 tablespoons rosemary (chopped fine)
- 2 tablespoons olive oil
For the Mushroom Cream Sauce
- 3 cups fresh mushrooms, chopped
- ¾ cup heavy cream
- 3 tablespoons unsalted butter
- 1 sprig rosemary
- 3 cloves garlic, minced
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt
Ingredients Substitutions
Try these high-quality ingredient alternatives. They will also yield delicious mushroom-stuffed chicken breast:
- Chicken breasts: Use boneless, skinless chicken thighs (wrap the stuffing inside the filleted thigh) or chicken breast cutlets (lay the ingredients on one cutlet, cover with another, and wrap with butcher’s twine).
- Goat cheese: Swap for cream cheese. Feta does not melt enough, so I would avoid it.
- Rosemary: Try fresh thyme or fresh sage. They are so good. Avoid all dried herbs.
- Olive oil: Avocado oil or clarified butter will do.
- Mushrooms: Cremini, white button, or baby bella mushrooms are great for this recipe. The choice is yours. Avoid shiitake, portobello (unless gilled and thoroughly cleaned), or other specialty mushrooms. We need a hearty and absorbent mushroom.
- Butter: Use ghee or clarified butter.
- Garlic cloves: Try about 6 cloves of my roasted garlic, and you’ll love every bite.
Dijon mustard: Use a spicy brown or stone ground (whole) mustard. Avoid yellow mustard.
Additional Ingredients
Elevate the flavors of the low-carb stuffed chicken with these great additions:
- Proteins: The mushroom cream sauce pairs well with turkey cutlets, sliced pork tenderloin, or grilled pork chops.
- Fresh herbs: Garnish with fresh chopped parsley, basil, or chives. The fresh herbs bring brightness to the dish and make it very welcoming.
- Spices: Spice up the dish with red pepper flakes, paprika, or ground cumin.
- Cheese: Sprinkle some grated parmesan cheese over the stuffed chicken. Given the richness of the dish, this may be over-the-top, but hey, that’s up to you to decide!
- Sun-dried tomatoes: I’ve been on a kick with sundried tomatoes recently. Chop up 2 tablespoons and add to the mixture used to stuff the chicken breasts. So damn good!
- Citrus: As with all dishes heavy with cream and other fats, a bit of acid brings levity to the entire recipe. Add a squeeze of lemon over the finished dish, or add some lemon zest. You’ll love the flavor contrast.
Note: The additional ingredients are not part of the recipe. Use them only to enhance the flavor and texture of the stuffed chicken breast and mushroom sauce.
Cooking Tools
You need these tools to make the stuffed chicken with mushroom sauce:
- Large, heavy-bottomed skillet
- Baking sheet
- Aluminum foil
- Knife
- Cutting board
- Measuring cups and spoons
- Spatula and a large spoon
How To Make Stuffed Chicken Breast: Complete Cooking Guide
Cooking Method
- Sautéing
Preparation Steps
- Gather the tools and ingredients for the recipe.
- Preheat the oven to 350 °F (180 °C).
- Carefully butterfly all the chicken breasts with a sharp knife.
- Lay a slice of goat cheese along the length of the butterflied breast. Add ¼ of the chopped rosemary and close the chicken. Add a good pinch of salt and pepper. Repeat for all four breasts.
Cooking Instructions
For the Stuffed Chicken Breast
- Heat a large, heavy-bottomed skillet over high heat.
- Add the olive oil. When the oil shimmers, start to sauté all four chicken pieces. Cook on each side for about 2 minutes or until nicely golden brown. Remove from the pan and place on an aluminum foil-lined baking sheet. Bake for 20 minutes or until cooked through.
For the Mushroom Cream Sauce
- Add the mushrooms directly to the pan where the chicken was cooked, still over high heat. Add the salt and rosemary. Add the butter and garlic when the mushrooms have expelled most of their liquid(about 5-7 minutes). Reduce the heat to medium. Cook for 2 minutes, stirring frequently to prevent burning.
- Add the Dijon mustard and cream to the sautéed mushrooms. Cook until thickened (approximately 2-3 minutes). Taste, season with salt, and set aside.
- Once the chicken is cooked, remove it from the pan and spoon the mushrooms and creamy pan sauce over it. Garnish with rosemary leaves. Eat hot and enjoy!
Step 1: Gather up all the ingredients you’re going to need for this yummy stuffed chicken breast recipe.
Step 2: Slice the chicken breast open carefully. Then add in the goat cheese and a nice helping of rosemary.
Step 3: After you fold the chicken breast back over the goat cheese, season with salt and pepper. Sautee until golden on the outside.
Step 4: Once the chicken has been browned, remove it from the pan. Add in the mushrooms and some rosemary. We’re building flavor!
Step 5: Once the mushrooms are golden, add in the mustard and cream to build the sauce. It just tastes so good.
Step 6: After the chicken has baked in the oven, spoon the mushroom cream sauce over top. Be prepared for a delicious surprise!
💡 My Pro Tips
You may “par-cook” the stuffed chicken breasts ahead of time. Here’s how to do this:
- Stuff the chicken breasts and season them according to the recipe.
- Sauté the chicken and place on a plate rather than a baking sheet.
- Allow the breasts to cool on the counter for about 30 minutes before placing them in the refrigerator.
- Cover the chicken when it is cool with plastic wrap or foil. Place in the refrigerator.
- When you’re ready to use the chicken, remove it from the refrigerator about 45 minutes before you start cooking. We want to bring the chicken back up to room temperature.
- Bake the chicken on a baking sheet, but use a thermometer to ensure doneness. If the chicken is still cold when you put it in the oven, it may take a couple of extra minutes to cook.
- You can also prepare the creamy, flavorful sauce for stuffed chicken breasts beforehand. When it is time to reheat, use a skillet, NOT the microwave. The mushrooms will not stay soft in the microwave. As the sauce is heating, you may need to add milk, cream, butter, or even a touch of water to thin it. Mushrooms are Mother Nature’s sponges and will absorb much moisture from the sauce.
⏲️ Time-Saving Tips
- Skip the stuffing and add the ingredients to the chicken breasts. Here’s how: start by sautéeing the chicken breasts in an oven-safe pan (no plastic handle). While in the pan, preheat your oven to 400°F (200°C). When the chicken breasts have taken on a nice brown color, layer on the goat cheese and herbs. Toss into the hot oven for 10 minutes. While the chicken is in the oven, make the mushrooms.
- Make the easy sauce for stuffed chicken breast ahead of time.
- Par-cook the chicken ahead of time (according to the instructions in the pro tip section).
What To Serve With Stuffed Chicken Breast?
Stuffed chicken breast smothered in mushroom cream sauce pairs well with various flavorful dishes, including:
- Caprese Salad: The combination of tomatoes, fresh mozzarella, basil, and balsamic glaze offers a burst of flavors that pair well with the stuffed chicken breast. It adds freshness and a touch of elegance to the meal.
- Cauliflower Purée: The smooth cauliflower purée provides a creamy, comforting side dish. Its mild flavor allows the stuffed chicken breast flavors to shine.
- Zoodles: Zucchini noodles are a light and fresh side dish that serves as a base for the stuffed chicken breast and absorbs the flavors of the mushroom creamy sauce.
- Spicy Roasted Broccolini: The spicy and caramelized flavors from the roasted baby broccoli complement the savory flavors of stuffed chicken breast in mushroom sauce. The textures also contrast nicely, with the tenderness of the chicken against the slight crunch of broccolini.
Storage and Reheating Instructions
Storage
- Stores for up to a week in an airtight container in the fridge.
Freezing
- The mushroom cream sauce does not freeze well. The texture of the mushrooms changes, and the cream does funny things for me when defrosting. I would avoid freezing this dish.
Reheating
- The best method to reheat is in the oven or a toaster oven. Preheat to 350 °F (180 °C). Place the leftover chicken in an ovenproof dish with a cover. Place in the oven until heated through. This method prevents the cream sauce from burning. If you want to do this on the stove, scrape the cream sauce off the chicken first. Then, add the chicken to a pan with a tablespoon of water. Cover and heat, flipping and adding the mushrooms after 4-5 minutes. Add the mushrooms and stir well to prevent burning the cream.
Recipe Conclusion
I recently went over the top and served this delightful dish with my Baked Brussels Sprouts Gratin recipe. It was basically a heart attack on the plate, but for reasons other than what you are thinking. Taking a bite of the Stuffed Chicken Breast with Mushroom Gravy was heart-stoppingly good, along with the creamy mushroom sauce, notes of rosemary, and the funky hit of goat cheese. Then, I ate the bacon and Brussels with yummy gruyère cheese. I almost fell out of my chair.
In all seriousness, there was definitely way too much flavor on the plate. I would suggest a nice side salad with a mustard vinaigrette to serve with the stuffed chicken. The vinaigrette will cut through the cream sauce, making each new bite as delicious as the first. Whatever you decide to serve alongside this yummy stuffed chicken, I hope you love it as much as we do. As always, join in the conversation on Facebook and Instagram. Happy eating.
FAQs
Yes, stuffing before cooking adds flavor and moisture to the chicken.
Cook the chicken uncovered if you prefer a crispy exterior and don’t mind a slightly drier texture. If you prefer a tender and moist stuffed chicken breast, bake covered.
Lemon adds a bright flavor, aroma, and moisture to the chicken.
Stuffed Chicken Breast with Mushroom Gravy
Ingredients
For the Stuffed Chicken Breast
- 4 boneless chicken breasts boneless, skinless, butterflied
- 1 log goat cheese cut into strips
- 2 tablespoons rosemary chopped fine
- 2 tablespoons olive oil
For the Mushroom Cream Sauce
- 3 cups fresh mushrooms chopped
- ¾ cup heavy cream
- 3 tablespoons unsalted butter
- 1 sprig rosemary
- 3 cloves garlic minced
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt
Instructions
Preparation Steps
- Gather the tools and ingredients for the recipe.
- Preheat the oven to 350 °F (180 °C).
- Carefully butterfly all the chicken breasts with a sharp knife.
- Lay a slice of goat cheese along the length of the butterflied breast. Add ¼ of the chopped rosemary and close the chicken. Add a good pinch of salt and pepper. Repeat for all four breasts.
Cooking Instructions
For the Stuffed Chicken Breast
- Heat a large, heavy-bottomed skillet over high heat.
- Add the olive oil. When the oil shimmers, start to sauté all four chicken pieces. Cook on each side for about 2 minutes or until nicely golden brown. Remove from the pan and place on an aluminum foil-lined baking sheet. Bake for 20 minutes or until cooked through.
For the Mushroom Cream Sauce
- Add the mushrooms directly to the pan where the chicken was cooked, still over high heat. Add the salt and rosemary. Add the butter and garlic when the mushrooms have expelled most of their liquid(about 5-7 minutes). Reduce the heat to medium. Cook for 2 minutes, stirring frequently to prevent burning.
- Add the Dijon mustard and cream to the sautéed mushrooms. Cook until thickened (approximately 2-3 minutes). Taste, season with salt, and set aside.
- Once the chicken is cooked, remove it from the pan and spoon the mushrooms and creamy pan sauce over it. Garnish with rosemary leaves. Eat hot and enjoy!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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8 Responses
I love this combo! Mushroom sauce is nostalgic for me, and we eat a TON of chicken. You’re so right about not overcrowding the pan – I’m forever making that mistake.
Hi Laura:
I used to overcrowd the pan all the time and this ruined my recipes right at the very end. But I know better now. We have tons of chicken in our house too – wings, thighs, legs, breast…
Why is mushroom sauce nostalgic for you?
Have an excellent day in the kitchen!
Scott
You had me laughing out loud! I could see how dental floss would seem like a brilliant idea. Thank you so much for sharing the tip about stuffing the chicken. I can never get toothpicks to stay in place and I hate how twine can pull away perfectly crispy chicken skin. This sounds and looks amazing!
Hi Meg:
Thank you for sharing your thoughts. Did you try cutting the cheese with dental floss? I keep saying I will try, but I always end up using the knife…
Have a fantastic day in the kitchen!
Scott
All I can say is mushroom gravy. You could put this on cardboard and it would taste great.
Hey Brad:
Haha, you made me laugh out loud. But you’re so right – mushroom gravy is an absolute delight.
Take care,
Scott
Just made stuffed chicken breast again, and it turned out perfectly juicy. What kind of side salad would you recommend?