Mustard-stuffed chicken elevates the humble chicken breast into something truly spectacular by creating a flavorful surprise hidden within tender, juicy meat. This recipe combines the tangy punch of Dijon mustard with fresh herbs and breadcrumbs to create a stuffing that keeps the chicken incredibly moist while adding layers of flavor in every bite. The technique of butterflying and stuffing chicken breasts might sound fancy, but it’s surprisingly straightforward and creates an impressive presentation that’s perfect for dinner parties or special family meals. What makes this dish so appealing is how the mustard stuffing infuses the chicken from the inside out, creating a golden, crispy exterior that gives way to succulent, flavor-packed meat. This recipe serves 4 people and transforms ordinary weeknight ingredients into something restaurant-worthy.
Ingredients
- 4 large chicken breasts (about 200g each), skin removed
- 3 tablespoons Dijon mustard
- 1 tablespoon wholegrain mustard
- 50g fresh breadcrumbs
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh parsley, finely chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 30g butter
- 2 tablespoons olive oil
- 50g mature cheddar cheese, grated
- 1 egg, lightly beaten
- Salt and freshly ground black pepper
- Kitchen string or cocktail sticks for securing
Preparing the Stuffing
Heat a tablespoon of olive oil in a medium pan over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
Remove the pan from heat and stir in both mustards, mixing well to combine. Add the fresh breadcrumbs, thyme, parsley, and grated cheese. Mix everything together until the stuffing holds together when pressed. If the mixture seems too dry, add a little of the beaten egg. Season with salt and pepper to taste.
Allow the stuffing to cool completely before using. This mixture can be prepared up to a day ahead and stored in the refrigerator, making meal preparation much easier.
Preparing the Chicken
Place each chicken breast on a cutting board and use a sharp knife to butterfly it. Make a horizontal cut through the thickest part of the breast, cutting about three-quarters of the way through. Open the breast like a book and gently pound it with a meat mallet or rolling pin until it’s an even thickness of about 1.5cm.
This technique ensures the chicken cooks evenly and creates a perfect pocket for the stuffing. Take your time with this step, as properly prepared chicken is key to the dish’s success.
Season the inside of each butterflied breast with salt and pepper. This seasoning will enhance the overall flavor and complement the mustard stuffing beautifully.
Stuffing and Rolling
Divide the cooled mustard stuffing evenly among the four chicken breasts, spreading it over one half of each opened breast. Leave a 2cm border around the edges to prevent the stuffing from leaking out during cooking.
Carefully fold the chicken over the stuffing and secure with kitchen string tied at 3cm intervals, or use cocktail sticks if you prefer. The chicken should be snug but not so tight that the stuffing oozes out.
Make sure the seam side is facing down when you place the stuffed chicken on your work surface. This helps keep everything together during cooking.
Cooking the Chicken
Preheat your oven to 190°C. Heat the remaining olive oil and butter in a large oven-safe pan over medium-high heat. If you don’t have an oven-safe pan, you can sear the chicken and then transfer it to a baking dish.
Season the outside of the stuffed chicken breasts with salt and pepper. When the pan is hot and the butter begins to foam, carefully place the chicken seam-side down first. This helps seal the stuffing inside.
Sear for 3-4 minutes on each side until golden brown all over. The chicken should have a lovely golden crust that will help lock in all the juices and flavors.
Finishing in the Oven
Transfer the pan to the preheated oven and cook for 20-25 minutes, or until the internal temperature reaches 75°C when measured with a meat thermometer. The chicken should feel firm to the touch and the juices should run clear.
If you notice the top browning too quickly, cover loosely with foil for the remainder of the cooking time. This ensures the chicken cooks through without the exterior becoming too dark.
Resting and Serving
Remove the chicken from the oven and let it rest for 5 minutes before removing the string or cocktail sticks. This resting period allows the juices to redistribute throughout the meat, ensuring maximum tenderness.
Using a sharp knife, slice each stuffed breast into thick rounds, about 2cm wide. This showcases the beautiful spiral of golden stuffing within the tender white meat.
Presentation and Accompaniments
Arrange the sliced mustard-stuffed chicken on warmed plates, fanning out the pieces to show off the colorful stuffing. The contrast between the white meat and golden stuffing creates a stunning visual presentation.
This dish pairs wonderfully with roasted root vegetables like carrots, parsnips, or potatoes. The earthy sweetness of roasted vegetables complements the tangy mustard flavors perfectly. A simple green salad or steamed green beans also work beautifully.
For a sauce, consider making a light pan gravy using the cooking juices, or serve with a dollop of crème fraîche mixed with fresh herbs.
Make-Ahead Tips
The stuffed chicken can be prepared up to 4 hours ahead and kept refrigerated until ready to cook. This makes it perfect for entertaining, as most of the preparation can be done in advance.
If preparing ahead, bring the chicken to room temperature for 15 minutes before cooking to ensure even cooking throughout.
Cooking Success Tips
The key to perfectly cooked mustard-stuffed chicken is not to overstuff the breasts. Too much filling will cause it to leak out during cooking and can result in uneven cooking.
A meat thermometer is your best friend for this recipe. Stuffed chicken needs to reach a safe internal temperature, and the thermometer takes the guesswork out of cooking times.
If any stuffing does leak out during cooking, don’t worry – it will create delicious crispy bits in the pan that can be spooned over the finished dish for extra flavor.
