This easy Jamie Oliver stuffed chicken breast is a creamy, golden delight perfect for a quick dinner. Packed with mushrooms and mustard, wrapped in flaky puff pastry, it’s simple yet impressive. You can easily swap ingredients for what you have at home, making it a flexible and delicious meal for any night.
Ingredients Needed
- 2 tablespoons olive oil
- 2 cloves garlic
- 250g (8.8 oz) mixed mushrooms
- 1 bunch fresh flat-leaf parsley (30g / 1 oz)
- ½ a lemon
- 4 chicken breasts, skin off
- Plain flour, for dusting
- 320g (11.3 oz) ready-rolled puff pastry
- 1 large egg
- 2 heaped tablespoons of wholegrain mustard
- 150ml (5 fl oz) white wine
- 150ml (5 fl oz) double cream (heavy cream)
- 2 tablespoons cranberry sauce
- Optional: Extra virgin olive oil
How To Make Stuffed Chicken Breast
- Preheat the oven: Preheat your oven to 200°C/400°F/gas 6.
- Prepare the mushroom stuffing: Heat 2 tablespoons of olive oil in a large non-stick frying pan over medium-high heat. Peel and finely slice the garlic, then add it to the pan. Slice half the mushrooms finely and roughly tear the rest, adding them to the pan with a pinch of sea salt and black pepper. Cook for about 10 minutes, or until the mushrooms are beautifully golden.
- Add parsley and lemon: Stir in the finely sliced parsley stalks and roughly chopped leaves. Squeeze in a little lemon juice. Remove from heat and transfer to a board to cool. Chop the stuffing a little finer if desired.
- Stuff the chicken breasts: Use a sharp knife to create a pocket in the thickest part of each chicken breast. Divide and stuff the mushroom mixture inside, reshaping the chicken to seal the stuffing.
- Wrap in puff pastry: Slice the puff pastry lengthways into 4 pieces on a floured surface. Wrap each chicken breast in pastry, transferring to an oiled baking tray as you go. Beat the egg and brush it over the pastry.
- Roast the chicken: Place the tray in the oven and roast for 35 minutes, or until the pastry is golden and the chicken is cooked through.
- Prepare the mustard sauce: While the chicken is roasting, place the mustard and white wine into a frying pan over medium-high heat. Let it reduce until the alcohol is cooked off. Add the cream and simmer until the sauce thickens and coats the back of a spoon. Remove from heat and season to taste.
- Serve: Slice each chicken breast into 3 pieces and serve with the mustard sauce, a dollop of cranberry sauce, and a drizzle of extra virgin olive oil (optional). This dish is delicious with steamed greens and fluffy mashed potatoes.
Recipe Tips
- Don’t overstuff the chicken: Make sure not to overfill the chicken breasts with the mushroom mixture. Leave enough space to seal the chicken properly so the stuffing stays inside during cooking.
- Cool the stuffing before using: Let the mushroom stuffing cool completely before stuffing the chicken to prevent the chicken from cooking too quickly on the outside while the inside remains raw.
- Brush the pastry with egg wash: Be sure to brush the puff pastry with the beaten egg. This gives the pastry a lovely golden, crispy finish.
- Check the chicken temperature: Ensure the chicken is fully cooked by checking it with a meat thermometer. It should reach an internal temperature of 75°C/165°F to be safe to eat.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover stuffed chicken breast cool to room temperature, then transfer it to an airtight container. Store in the fridge for up to 3 days.
- Freeze: Allow the stuffed chicken to cool completely before wrapping it tightly in plastic wrap or foil. Store in a freezer-safe container for up to 2 months. To serve, thaw in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C/350°F. Place the chicken on a baking tray and cover with foil to prevent the pastry from burning. Heat for 15–20 minutes, or until the chicken is hot throughout.
Nutrition Facts
Serving Size: 1 piece (142g)
- Calories: 340
- Total Fat: 24g
- Saturated Fat: 6g
- Cholesterol: 70mg
- Sodium: 920mg
- Total Carbohydrate: 10g
- Dietary Fiber: 0.3g
- Sugars: 1g
- Protein: 22g
Try More Jamie Oliver Recipes:
- Jamie Oliver Whole Chicken Casserole
- Jamie Oliver Chicken Stew Slow Cooker
- Jamie Oliver Butter Chicken
- Jamie Oliver BBQ Chicken
Jamie Oliver Stuffed Chicken Breast
Description
This easy Jamie Oliver stuffed chicken breast is a creamy, golden delight perfect for a quick dinner. Packed with mushrooms and mustard, wrapped in flaky puff pastry, it’s simple yet impressive. You can easily swap ingredients for what you have at home, making it a flexible and delicious meal for any night.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 200°C/400°F/gas 6.
- Prepare the mushroom stuffing: Heat 2 tablespoons of olive oil in a large non-stick frying pan over medium-high heat. Peel and finely slice the garlic, then add it to the pan. Slice half the mushrooms finely and roughly tear the rest, adding them to the pan with a pinch of sea salt and black pepper. Cook for about 10 minutes, or until the mushrooms are beautifully golden
- Add parsley and lemon: Stir in the finely sliced parsley stalks and roughly chopped leaves. Squeeze in a little lemon juice. Remove from heat and transfer to a board to cool. Chop the stuffing a little finer if desired.
- Stuff the chicken breasts: Use a sharp knife to create a pocket in the thickest part of each chicken breast. Divide and stuff the mushroom mixture inside, reshaping the chicken to seal the stuffing.
- Wrap in puff pastry: Slice the puff pastry lengthways into 4 pieces on a floured surface. Wrap each chicken breast in pastry, transferring to an oiled baking tray as you go. Beat the egg and brush it over the pastry
- Roast the chicken: Place the tray in the oven and roast for 35 minutes, or until the pastry is golden and the chicken is cooked through.
- Prepare the mustard sauce: While the chicken is roasting, place the mustard and white wine into a frying pan over medium-high heat. Let it reduce until the alcohol is cooked off. Add the cream and simmer until the sauce thickens and coats the back of a spoon. Remove from heat and season to taste.
- Serve: Slice each chicken breast into 3 pieces and serve with the mustard sauce, a dollop of cranberry sauce, and a drizzle of extra virgin olive oil (optional). This dish is delicious with steamed greens and fluffy mashed potatoes.
Notes
- Don’t overstuff the chicken: Make sure not to overfill the chicken breasts with the mushroom mixture. Leave enough space to seal the chicken properly so the stuffing stays inside during cooking.
- Cool the stuffing before using: Let the mushroom stuffing cool completely before stuffing the chicken to prevent the chicken from cooking too quickly on the outside while the inside remains raw.
- Brush the pastry with egg wash: Be sure to brush the puff pastry with the beaten egg. This gives the pastry a lovely golden, crispy finish.
- Check the chicken temperature: Ensure the chicken is fully cooked by checking it with a meat thermometer. It should reach an internal temperature of 75°C/165°F to be safe to eat.
Jamie Oliver Stuffed Chicken Breast