Stuffed chicken breast with creamy mushroom sauce flavored with hints of rosemary and goat cheese. Delicious.
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5 from 3 votes

Stuffed Chicken Breast with Mushroom Cream Sauce

This recipe has huge flavors and massive appeal... with juicy chicken, creamy sauce and cheesy stuffing it is perfect for a gathering or a weekday meal!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: French
Servings: 4 people
Calories: 607kcal
Author: Scott G


For the Stuffed Chicken Breast

  • 4 Chicken Breasts Boneless, skinless. Butterflied.
  • 1 log Goat Cheese Cut into strips
  • 2 tbsp Rosemary Chopped fine
  • 2 tbsp Olive Oil

For the Mushroom Cream Sauce

  • 3 cups Mushrooms Chopped
  • 3 tbsp Butter Unsalted
  • 1 sprig Rosemary
  • 3 cloves Garlic Minced
  • 1 tsp Dijon Mustard
  • 3/4 cup Heavy Cream
  • 1/4 tsp Kosher Salt


For the Stuffed Chicken Breast

  • Preheat the oven to 350 degrees. Butterfly all the chicken breasts carefully with a sharp knife. Lay a slice of goat cheese alone the length of the butterflied breast. Add in 1/4 of the chopped rosemary and close the chicken. Add a good pinch of salt and pepper. Repeat for all 4 breasts.
  • Heat a large, heavy bottom skillet over high heat. Add the olive oil. When the oil shimmers, start to saute all 4 chicken breasts. 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. When the mushrooms have expelled most of their liquid(about 5-7 minutes), add in the butter and garlic. Reduce the heat to medium. Cook for 2 minutes, stirring frequently to prevent burning.
  • Add in the dijon mustard and cream. Cook until thickened (approximately 2-3 minutes). Taste, adjust the seasoning and set aside.
  • Once the chicken is cooked, remove from the pan and spoon the mushroom cream sauce over top. Garnish with rosemary leaves. Eat hot and enjoy!


When cutting the goat cheese, it is helpful to get your knife blade wet under hot water. It will cut easier. I've also heard that you can use dental floss to cut a goat cheese log, but I've never tried it!
If the mushroom cream sauce thickens too far (or sits for too long, which will cause it to thicken as well) you can add more butter, cream or milk over medium to low heat. Please be sparing with the amount added! Use water only if all other resources are exhausted...
If the sauce doesn't have enough acid (tastes a little flat), add in just a touch more mustard. Remember that a little goes a long way!!


Calories: 607kcal