Mushroom Stuffed Chicken Breast Pressure Cooker Recipe
Juicy and tender chicken breast stuffed with mushroom and cheese, then cooked in a creamy garlic mustard sauce.
Equipment
- 1 Skillet for searing
Ingredients
Main ingredients
- 2 tablespoons olive oil divided
- 8 ounces brown mushrooms sliced
- 4 garlic cloves minced
- 4 chicken breasts skinless and boneless
- Kosher salt and ground pepper to taste
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 8 slices mozzarella cheese
- 1 tablespoon Dijon mustard
- 1 cup unsweetened almond milk
Instructions
Instructions
- Preheat that oven to 375°F, gotta get it ready for the final bake after pressure cooking.
- Heat 1 tablespoon olive oil over medium heat in a skillet. Toss in sliced mushrooms and minced garlic. Sauté ‘em until mushrooms soften and moisture’s mostly gone, around 5-7 mins. You wanna get the flavor popping.
- Season the mushroom mix with salt, pepper, onion powder, and Italian seasoning. Then pull it off the heat and let that cool a bit.
- Carefully cut a pocket in each chicken breast – you want a nice space to stuff all that mushroom goodness. Season both sides of the chicken with salt and pepper.
- Spread 1 tablespoon Dijon mustard inside each pocket. This little layer gives a tangy kick underneath the mushrooms.
- Stuff each chicken breast with the mushroom mixture, then top the filling with 2 slices mozzarella. Don’t be shy y’all, pack it good.
- Heat the last tablespoon of olive oil in your skillet on medium-high. Sear each stuffed breast 3-4 mins per side till golden brown and crispy looking, helps seal in juices.
- Now transfer those beauties to your baking dish. Bake in the oven for 20-25 mins till chicken’s fully cooked and hits 165°F inside. Let it rest a few before slicing to keep it juicy.
Notes
Refrigerate leftovers in an airtight container. They’ll stay good and safe for about 3-4 days and reheat nicely with a little splash of water to keep moist.