THE BEST STUFFED CHICKEN BREAST

If you’re following the AIP (Autoimmune Protocol) diet or simply looking for a healthy, satisfying meal, this Stuffed Chicken Breast recipe is the perfect choice. It’s a comforting dish that combines lean protein with a flavorful, nutrient-packed stuffing made from mushrooms, kale, coconut cream, and a touch of tapioca flour to create a creamy sauce. This dish is not only delicious but also offers a wealth of health benefits from its wholesome ingredients.

The Health Benefits of Chicken, Kale, and Mushrooms

Chicken breast is a fantastic source of high-quality protein, which is essential for building and repairing tissues, producing enzymes and hormones, and supporting immune function. Lean proteins like chicken are also crucial for maintaining muscle mass and supporting a healthy metabolism. For those managing autoimmune conditions, incorporating lean protein into your diet can support your body’s healing process and overall well-being.

Kale, one of the most nutrient-dense leafy greens, is loaded with vitamins A, C, and K. Vitamin A is crucial for immune health and vision, while vitamin C boosts your immune system and helps your body absorb iron. Vitamin K plays an essential role in blood clotting and bone health, making kale an incredibly valuable addition to your meals.

Mushrooms bring their own set of benefits, including being a rich source of B-vitamins, particularly B2 (riboflavin) and B5 (pantothenic acid), which are vital for energy production and overall metabolic function. Mushrooms also contain selenium, an antioxidant that supports thyroid function and helps fight oxidative stress. The addition of coconut cream in the stuffing not only adds a creamy texture but also provides healthy fats, which support brain health, hormonal balance, and the absorption of fat-soluble vitamins like A, D, E, and K.

Together, these ingredients form a nutritious and flavorful stuffed chicken breast that will nourish your body while satisfying your taste buds.

Why You’ll Love This Recipe

This AIP Stuffed Chicken Breast is the perfect balance of savory, creamy, and nutritious. It’s an excellent way to include beneficial ingredients like lean protein, leafy greens, and mushrooms into your diet, all while keeping the flavors rich and comforting. The stuffing provides a creamy texture without dairy and adds a powerful punch of vitamins, minerals, and antioxidants to every bite.

Not only does this dish fit perfectly within the AIP guidelines, but it’s also a crowd-pleaser, making it ideal for family dinners or meal prep. Whether you’re nourishing your body with anti-inflammatory foods or simply craving a satisfying meal, this stuffed chicken breast recipe will quickly become a favorite.

STUFFED CHICKEN BREAST

Course: MAIN COURSE, Dinner, LunchCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

423

kcal

A flavorful and nutrient-packed dish, this AIP Stuffed Chicken Breast features tender chicken filled with a creamy mushroom and kale stuffing, enhanced with coconut cream and fragrant herbs. Rich in protein, vitamins A, C, and K, and healthy fats, it’s perfect for supporting an anti-inflammatory diet while promoting overall wellness.

Ingredients

• Chicken breast (2 breasts, about 250-300g each)

• Avocado oil (1 tbsp / 15 ml)

• Mushrooms, finely chopped (1 cup / 120g)

• Kale, chopped (1 cup / 20g)

• Coconut cream (1/2 cup / 120 ml / 120g)

• Tapioca flour (1 tbsp / 7.5g)

• Water or bone broth (1/4 cup / 60 ml)

• Sea salt (1/2 tsp / 3g)

• Dried thyme (1/4 tsp / 0.5g)

• Dried rosemary (1/4 tsp / 0.5g)

• Ground ginger (pinch, optional for added warmth)

Directions

• Cut the chicken breasts in a butterfly shape. To do this, slice each breast horizontally, stopping about 1/2 inch before you reach the edge, and then open it up like a book.
• Tenderize the chicken breasts. Place them between two sheets of plastic wrap or parchment paper and gently pound them to an even thickness using a meat mallet. This ensures that the chicken cooks evenly and makes it easier to stuff.
• Heat the avocado oil in a skillet over medium heat.
• Add the chopped mushrooms and sauté for about 5-6 minutes, until they release their moisture and soften.
• Add the chopped kale and sauté for another 2-3 minutes, until it wilts and softens.
• Stir in the coconut cream and season with sea salt, thyme, rosemary, and ground ginger (if using).
• In a small bowl, whisk the tapioca flour with the water or bone broth to create a slurry, then add it to the skillet. Stir constantly as the sauce thickens, about 1-2 minutes.
• Remove from heat and let it cool slightly while you prepare the chicken.
• Once the stuffing is ready and slightly cooled, spoon it onto the center of each chicken breast.
• Fold the sides of the chicken over the stuffing and secure the chicken with toothpicks or kitchen twine to hold the stuffing in place.
• Preheat your oven to 375°F (190°C).
• Heat a bit more avocado oil in an oven-safe skillet over medium-high heat.
• Carefully place the stuffed chicken breasts in the skillet and sear them for 2-3 minutes on each side, until golden brown.
• Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is fully cooked through and the internal temperature reaches 165°F (74°C).
• Remove the stuffed chicken from the oven and let it rest for a few minutes before slicing.
• Serve with a side of your favorite AIP-friendly vegetables or a simple salad.

Recipe Video

Notes

• Tenderizing Chicken: Tenderizing the chicken breast before stuffing ensures that it cooks evenly and helps to prevent the meat from becoming tough. You can use a meat mallet or even the back of a spoon to gently pound the chicken.
• Butterfly Cut: When cutting the chicken breast in a butterfly shape, make sure not to slice all the way through. You want to create a pocket for the stuffing, so leave about a 1/2-inch uncut at the edge.
• Mushroom and Kale Variation: Feel free to swap out kale for spinach or Swiss chard, depending on your preference. The recipe can easily be adjusted with different leafy greens or mushrooms to suit your tastes.
• Tapioca Flour: If you don’t have tapioca flour, you can substitute with arrowroot flour or another AIP-compliant thickener. However, tapioca will give the sauce a nice creamy consistency.
• Resting the Chicken: After cooking, allow the stuffed chicken to rest for a few minutes before slicing. This helps to retain the juices and keep the chicken moist.
• Meal Prep Tip: This recipe is great for meal prep! You can make the stuffed chicken in advance and store it in the refrigerator for up to 3 days. Just reheat it in the oven before serving.
• Alternative Stuffing Ingredients: If you’re looking for a different stuffing option, try adding zucchini, carrots, or cauliflower to the filling for added texture and nutrients.
• Baking: If you don’t have an oven-safe skillet, you can transfer the seared chicken breasts to a baking dish for the final step.