Mustard-Stuffed Chicken Recipe - Kosher 

Servings: 4

Yield: 4 stuffed chicken breasts

Prep Time: 15 minutes

Cook Time: 30–35 minutes

Difficulty: Medium

Cooking Vessel: Ovenproof skillet or roasting pan

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Ingredients

4 boneless, skinless chicken breasts

4 tsp Dijon mustard (ensure kosher certification)

1 tbsp olive oil

1 tsp kosher salt

½ tsp black pepper

½ tsp paprika (optional for color)

2 cloves garlic, minced

1 tsp fresh thyme leaves (or ½ tsp dried thyme)

½ cup low-sodium chicken broth

1 tbsp fresh parsley, chopped (for garnish)

Optional stuffing additions (kosher-certified):

¼ cup grated kosher cheese (such as mozzarella or cheddar)

2 tbsp finely chopped sun-dried tomatoes

1 tbsp chopped fresh spinach

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C).

2. Prepare Chicken:

Using a sharp knife, carefully make a horizontal slit along the thick side of each chicken breast to create a pocket.

Season the inside and outside of each breast with salt, pepper, and paprika.

3. Stuff Chicken:

Spread 1 tsp Dijon mustard inside each pocket.

If using optional fillings, layer cheese, sun-dried tomatoes, or spinach inside.

Close the pocket and secure with toothpicks if needed.

4. Sear Chicken:

Heat olive oil in an ovenproof skillet over medium-high heat.

Sear chicken breasts for 2–3 minutes per side until lightly golden.

5. Add Aromatics & Broth:

Add minced garlic and thyme to the skillet, stirring briefly.

Pour chicken broth around the chicken (not over the top) to keep it moist.

6. Bake:

Transfer the skillet to the preheated oven.

Bake 20–25 minutes, or until the internal temperature reaches 165°F (74°C).

7. Rest & Serve:

Remove chicken from oven and let rest for 5 minutes.

Garnish with fresh parsley and serve.

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Nutritional Information (per serving, approximate)

Calories: 250 kcal

Protein: 30 g

Fat: 12 g

Carbohydrates: 2 g

Fiber: 0 g

Sodium: 420 mg

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Dietary Adaptations

Low-carb/Keto: Recipe is already low in carbs.

Dairy-free: Omit optional cheese.

Gluten-free: Naturally gluten-free; ensure mustard and broth are certified gluten-free.

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Tips & Troubleshooting

Chicken dries out: Do not overbake; use a meat thermometer to check 165°F.

Stuffing falls out: Secure pockets with toothpicks and avoid overfilling.

Extra flavor: Marinate chicken 30 minutes in mustard, garlic, and olive oil before stuffing.

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Serving Suggestions

Serve with roasted vegetables (carrots, zucchini, or asparagus)

Pair with quinoa, rice, or mashed potatoes

Drizzle pan juices over chicken for extra flavor

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Notes

Kosher compliance: Ensure all ingredients (mustard, broth, cheese) are kosher-certified.

Can be prepared ahead: Chicken can be stuffed and seared a few hours in advance; refrigerate until baking.