Go Back
–+ servings
Rice and Mushroom Stuffed Chicken Breasts with a Lemon Mustard Sauce
Print

Rice and Mushroom Stuffed Chicken Breasts with a Lemon Mustard Sauce

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2
Author Pam - For the Love of Cooking

Equipment

  • Small Saucepan
  • Large cast iron skillet

Ingredients

  • 1 4 oz. package Farmhouse® Long Grain & Wild Rice Herb & Butter prepared per instructions
  • 2 tbsp divided
  • ½ yellow onion diced
  • 1½ cups mushrooms sliced
  • 1 tbsp feta cheese more for garnish
  • 2 boneless, skinless chicken breasts
  • Sea salt and freshly cracked pepper to taste

Lemon Mustard Sauce:

  • 1 clove of garlic minced
  • Dash of thyme
  • Zest and Juice from 1 lemon
  • 1¼ cup of chicken broth
  • 1 tbsp whole grain mustard
  • 1 tbsp butter
  • 1 tbsp flour
  • 1 tbsp sour cream
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Prepare the rice in a small saucepan per the box instructions. Side Note: I cook the rice in chicken broth instead of water for extra flavor.
  • While the rice is cooking, heat 1 tablespoon of olive oil in a large cast-iron skillet over medium heat. Add the onion and mushrooms and cook, stirring occasionally, for 10 minutes or until tender. Season lightly with sea salt and freshly cracked pepper to taste.  
  • Once the rice has cooked and cooled a little, add the mushroom mixture and mix well.
  • Scoop out 4 tablespoons of the rice mixture to stuff into the chicken. Side Note: Serve the remaining rice mixture as a side dish with dinner.
  • Prepare the chicken by cutting a small slit on the side of each breast to form a pocket, then stuff each breast with 2 tablespoons of the rice mixture.
    .
  • Use a toothpick to hold the stuffing in. Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste.
  •  Preheat the oven to 375 degrees.
  • Prepare the sauce by combining the lemon zest, lemon juice, the chicken broth, and the mustard. Set aside.
  • Cook the chicken by heating the remaining tablespoon of oil in an OVEN-SAFE large cast-iron skillet over medium-high heat. Add the chicken and cook for 2 to 3 minutes, or until golden brown.  Flip the chicken, then add the minced garlic and a dash of thyme to the pan and cook, stirring constantly, for 30 seconds.
  • Add the sauce mixture and stir, making sure to scrape any of the browned bits off the bottom of the pan.
  • Place the cast-iron skillet in the oven and bake for 30 minutes, or until the chicken is cooked through.
  • Remove the cast-iron skillet from the oven, then transfer the chicken to a plate and cover it with a foil tent. Pour the sauce into a bowl and set aside until needed. 
  • Finish the sauce by adding the butter to the cast-iron skillet over medium-high heat. Once melted, add the flour and cook, stirring often, for 1-2 minutes.
  • Slowly whisk the sauce back into the cast-iron skillet.  Let the sauce thicken slightly for a minute or two, stirring often.
  • Remove from the heat, then whisk in the sour cream. Taste and re-season with sea salt and freshly cracked pepper if needed.
  • Place the chicken and its juices back into the pan and coat with sauce.
  • Serve the chicken sprinkled with fresh parsley and feta cheese, with the extra sauce on the side. Enjoy.