Mustard Stuffed Chicken
Elevate your dinner game with this irresistible Mustard Stuffed Chicken recipe! Juicy, tender chicken breasts are filled with a creamy, cheesy blend of Dijon and whole-grain mustard, garlic, parsley, and shredded cheese, creating a flavor-packed surprise in every bite. Seared to golden perfection and baked to ensure a succulent, perfectly cooked interior, this dish is bursting with rich, tangy notes and melty goodness. A touch of paprika adds a smoky kick to the seasoned exterior, complementing the savory filling. Perfect for a quick weeknight meal or an impressive dinner party entrée, this recipe pairs beautifully with roasted vegetables, mashed potatoes, or a crisp green salad. Ready in under an hour, Mustard Stuffed Chicken is the ultimate crowd-pleaser that will have everyone asking for seconds!
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 2 cloves garlic cloves, minced
- 1 cup shredded cheese (e.g., Gruyère or mozzarella)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 8 pieces toothpicks
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Using a sharp knife, carefully cut a pocket into the side of each chicken breast, making sure not to cut all the way through.
Step 3
In a small bowl, mix the Dijon mustard, whole-grain mustard, minced garlic, shredded cheese, and chopped parsley until well combined.
Step 4
Season the inside of the chicken pockets lightly with salt and pepper. Spoon about 2-3 tablespoons of the mustard mixture into each pocket, and secure the opening with toothpicks to keep the filling inside.
Step 5
Brush the outside of each chicken breast with olive oil, then season with salt, black pepper, and paprika evenly on both sides.
Step 6
Heat a large ovenproof skillet over medium-high heat. Add a drizzle of olive oil, and sear the stuffed chicken breasts for 2-3 minutes per side, until golden brown.
Step 7
Transfer the skillet to the preheated oven and bake for 18-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Step 8
Remove the skillet from the oven and allow the chicken to rest for 5 minutes before removing the toothpicks.
Step 9
Slice the chicken, if desired, and serve warm with your favorite side dishes.
Nutrition Facts
| Serving size | 936.9 grams (936.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1966 |
| Total Fat 99.50g | 128% |
| Saturated Fat 31.40g | 157% |
| Polyunsaturated Fat 2.70g | |
| Cholesterol 692mg | 231% |
| Sodium 4967mg | 216% |
| Total Carbohydrate 9.60g | 3% |
| Dietary Fiber 2.30g | 8% |
| Total Sugars 0.80g | |
| Protein 245.90g | 492% |
| Vitamin D 31IU | 155% |
| Calcium 924mg | 71% |
| Iron 9mg | 48% |
| Potassium 2027mg | 43% |
Source of Calories