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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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, carefully cut a pocket into the side of each chicken breast, making sure not to cut all the way through.
In a small bowl, mix the Dijon mustard, whole-grain mustard, minced garlic, shredded cheese, and chopped parsley until well combined.
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.
Brush the outside of each chicken breast with olive oil, then season with salt, black pepper, and paprika evenly on both sides.
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.
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).
Remove the skillet from the oven and allow the chicken to rest for 5 minutes before removing the toothpicks.
Slice the chicken, if desired, and serve warm with your favorite side dishes.
Nutrition Facts
Calories |
1966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.5 g | 128% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 4967 mg | 216% | |
| Total Carbohydrate | 9.6 g | 3% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 0.8 g | ||
| Protein | 245.9 g | 492% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 924 mg | 71% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2027 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
