Rice and Mushroom Stuffed Chicken Breasts with a Lemon Mustard Sauce

Rice and Mushroom Stuffed Chicken Breasts with a Lemon Mustard Sauce

I was craving a comforting meal without it being too heavy. I decided to make up a box of rice and combine it with sauteed mushrooms and onions. I stuffed it into a couple of chicken breasts and baked it in a lemony mustard sauce. The chicken was juicy, tender, and so delicious.  The sauce was tangy and flavorful and tasted great with the chicken. I served this dish with some Roasted Grape Tomatoes and Steamed Artichokes for a healthy and tasty meal that we all enjoyed.

Rice and Mushroom Stuffed Chicken Breasts with a Lemon Mustard Sauce

Prepare the rice per box instructions. Side Note: I cook the rice in chicken broth instead of water for extra flavor.

While the rice is cooking, heat 2 teaspoons of olive oil in a skillet over medium heat. Add the onion and mushroom 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 bit, add the mushroom mixture and mix well. Scoop out a few tablespoons of the rice mixture to stuff into the chicken. Side Note: Serve the remaining rice mixture on the side with dinner.

Make a small slit in the side of each chicken breast to form a pocket. Stuff the chicken breasts with 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.

Rice and Mushroom Stuffed Chicken Breasts with a Lemon Mustard Sauce

Preheat the oven to 375 degrees.

In a measuring cup, combine the lemon zest, lemon juice, the chicken broth, and the mustard. Set aside.

Heat the remaining tablespoon of oil in a large OVEN-SAFE skillet or frying pan over medium heat. Add the chicken into the hot oil and cook 2 to 3 minutes or until it has turned 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 lemon juice mixture and stir, making sure to scrape any of the browned bits off the bottom of the pan. Place the pan into the oven and bake 30 minutes, or until chicken is cooked through.

Remove pan from the oven then transfer the chicken to a plate and cover with an aluminum foil tent. Place the pan over medium heat and bring the liquid to a gentle boil.

In a small bowl, use your fingers to mix the butter and flour together, making a dry, crumbly paste. Whisk the flour and butter into the sauce. The sauce will thicken slightly and look glossy. Remove from the heat then whisk in the sour cream. Taste and season with sea salt and freshly cracked pepper, if needed. Place the chicken and it’s 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.

Rice and Mushroom Stuffed Chicken Breasts with a Lemon Mustard Sauce

 

Rice and Mushroom Stuffed Chicken Breasts with a Lemon Mustard Sauce

Rice and Mushroom Stuffed Chicken Breasts with a Lemon Mustard Sauce

Prep Time: 15 minutes
Total Time: 1 hour
Servings: 2 -4

Ingredients

  • One 4 oz. package Farmhouse® Long Grain & Wild Rice Herb & Butter prepared per instructions
  • 1 tbsp + 2 tsp olive oil divided
  • 1/2 sweet yellow onion diced
  • 1 1/2 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
  • 1 1/4 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 per box instructions. Side Note: I cook the rice in chicken broth instead of water for extra flavor.
  • While the rice is cooking, heat 2 teaspoons of olive oil in a skillet over medium heat. Add the onion and mushroom 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 bit, add the mushroom mixture and mix well. Scoop out a few tablespoons of the rice mixture to stuff into the chicken. Side Note: Serve the remaining rice mixture on the side with dinner.
  • Make a small slit in the side of each chicken breast to form a pocket. Stuff the chicken breasts with 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.
  • In a measuring cup, combine the lemon zest, lemon juice, the chicken broth, and the mustard. Set aside.
  • Heat the remaining tablespoon of oil in a large OVEN-SAFE skillet or frying pan over medium heat. Add the chicken into the hot oil and cook 2 to 3 minutes or until it has turned 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 lemon juice mixture and stir, making sure to scrape any of the browned bits off the bottom of the pan. Place the pan into the oven and bake 30 minutes, or until chicken is cooked through.
  • Remove pan from the oven then transfer the chicken to a plate and cover with an aluminum foil tent. Place the pan over medium heat and bring the liquid to a gentle boil.
  • In a small bowl, use your fingers to mix the butter and flour together, making a dry, crumbly paste. Whisk the flour and butter into the sauce. The sauce will thicken slightly and look glossy. Remove from the heat then whisk in the sour cream. Taste and season with sea salt and freshly cracked pepper, if needed. Place the chicken and it’s 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.
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20 Comments

  1. Very flavorful,Pam! It also has a very nice presentation 🙂

  2. I can smell luuve on that plate….together with a beautiful combination of lemon and chicken flavors :)) ela

  3. I know I would absolutely love this dish… great flavor combinations!!
    P.s… I don’t see the list of ingredients on here

  4. Good looking dish Pam – I like the sprinkle of Feta on it.

  5. Chicken and lemon is a wonderful combination! Perfect meal for a cold night.

  6. I’ve never seen rice stuffed into chicken before! Consider me quite intrigued.

  7. colleen m. says:

    Now this is a happy marriage of flavors.

  8. What temperature do you bake the chicken at? Thanks!

    1. Amanda,

      Thank you so much for letting me know I forgot to add that to the recipe. I have corrected the recipe to reflect the oven temperature… 375 degrees.

      Thanks,
      Pam

  9. I was going to ask about the mustard but saw that you use the same coarse mustard that we do, so we’re good. I’ve just come across a few coarse mustards that don’t have a pleasant taste, extra bitter.

  10. Sandee long says:

    I’m excited to be making this to try tonight. I see there is a grainy mustard in the recipe but I didn’t see anything about it in the recipe. Do you add it when you add the sour cream or do you mix it with the lemon juice and chicken broth??

    1. Sandee,

      Thank you for letting me know! The recipe has been corrected.

      Cheers,
      Pam