Our mushroom and hazelnut chicken is going to become a family favorite weeknight meal. Chicken that has been stuffed with mushrooms, onions, and hazelnuts, it is a hearty meal that is also lean enough to fit your diet plans. You will love the earthiness of the mushrooms and tender chicken in every bite.
Mushroom And Hazelnut Chicken
This dish is not just delicious but also fits perfectly with a paleo or keto diet. The protein-packed chicken and the flavorful mushroom stuffing will keep you satisfied for hours, without spiking your blood sugar.
And if you don't have enough mushrooms inside the chicken, you can serve it with this mushroom salad too!
Ingredients
Serves: 4 Prep Time: 40 min Cook Time: 20 min
- 4 boneless chicken breasts
- ½ lb mushrooms, your favorite kind, finely chopped
- 1 onion, finely chopped
- 4 garlic cloves, minced
- ¼ cup hazelnuts, roughly chopped
- ½ cup chicken stock
- ¼ cup homemade or Dijon mustard
- 2 tablespoon chopped fresh sage
- Cooking fat
- Sea salt and freshly ground black pepper to taste
How to Make Mushroom and Hazlenut Chicken
Begin by preheating your oven to 400°F. Then, melt the cooking fat in a skillet over medium heat. Add the garlic and onion to the pan cooking for 5 to 7 minutes, stirring regularly.
Now, add the mushrooms and continue cooking over medium heat, stirring regularly, until all of the moisture has evaporated. Place cooked onions and mushrooms in a bowl, stir in the hazelnuts, and then set it aside.
Use a sharp knife to create a cavity for the stuffing by cutting the thickest part of each chicken breast. Stuff the mushroom mixture into each breast. Secure the breasts with butcher’s twine.
Use the same pan as before and add more cooking fat. Brown the chicken breasts on each side.
Transfer the chicken breasts to a baking sheet and then bake for 15-20 minutes until cooked through. For safety, it should be 165°F internally at the thickest point before serving. Take the chicken out of the oven and allow it to rest while you prepare the gravy.
In the same pan, heat up the stock with mustard and sage, and let it simmer for a few minutes until the gravy reduces and thickens to the desired consistency.
Remove the twine from the chicken breasts and serve them with the pan gravy on top.
More Paleo Chicken Recipes
Looking for more ideas for chicken? I've got you covered! Check out the recipes below for some new family favorites. Take a moment to bookmark your favorites. You can also print out the recipes or could even pin them to Pinterest to make soon!
- Chili-Rubbed Chicken With Tomato And Spinach Salad Recipe
- Chili Lime Chicken with Thai Salad Recipe
- Creamy Sun-Dried Tomato Chicken Zoodles Recipe
- One-Pan Basil Chicken With Spring Vegetables Recipe
- Chicken And Asparagus With Italian Dressing Recipe
📖 Recipe
Mushroom and Hazelnut Chicken
Equipment
- 1 Large skillet
Ingredients
- 4 boneless chicken breasts
- ½ lb mushrooms finely chopped
- 1 onion finely chopped
- 4 garlic cloves minced
- ¼ cup hazelnuts roughly chopped
- ½ cup chicken stock
- ¼ cup Dijon mustard or homemade
- 2 tablespoon sage chopped
- 4 tablespoon Cooking fat bacon grease, beef tallow, or lard
- Sea salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 400 F.
- In a pan, heat cooking fat and sauté onion and garlic until the onion becomes soft, which should take about 7 minutes. Add mushrooms and cook over medium heat until all the moisture evaporates. Place the cooked onion and mushrooms in a bowl and set aside.1 onion, 4 garlic cloves, ½ lb mushrooms
- Using a sharp knife, cut a cavity in the thickest part of each chicken breast for the stuffing.4 boneless chicken breasts
- Stuff each chicken breast with the mushroom and onion mixture and add chopped hazelnuts. Tie the breasts with butcher's twine.¼ cup hazelnuts
- In the same pan used to cook the stuffing, add more cooking fat and brown the chicken breasts on both sides.4 tablespoon Cooking fat
- Place the browned chicken breasts on a baking sheet and bake in the preheated oven for 15 to 20 minutes or until cooked through.
- Remove from the oven and let the chicken rest while preparing the gravy.
- In the same pan, heat up the stock with mustard and sage, bring to a simmer, and let it simmer for a few minutes to thicken to the desired consistency.½ cup chicken stock, ¼ cup Dijon mustard, 2 tablespoon sage, Sea salt and freshly ground black pepper to taste
- Cut the twine off the chicken breasts and serve topped with the pan gravy.
Notes
- This can also be made with chicken thighs if desired.
- Pound the chicken thinly then stuff and roll into a roulade for a different presentation.
- Always check the internal temperature before serving to verify not just the chicken, but the stuffing has reached the safe 165°F internally.
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