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  • Lynds
    • Dec 28, 2020
    • 2 min read

Dairy Free Stuffed Chicken with Mushrooms & Onions

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So... I wish this photographed better... It tastes amazing, but there is something about meals with toppings that just doesn't present well no matter what you do! I assure you this is delicious and you will want to make it lol!!!




I started by cutting chicken breasts in half and filling them with dairy free cheese. Regular shredded cheese will work amazingly too... you luck people who can eat dairy!






I also generously sprinkled them with roast red pepper seasoning, but really anything like an Italian blend or Greek would work well! Close these up and place them in the oven at 350 degrees. This should take about 25 minutes to cook to the appropriate internal temp.






In the mean time I started to boil some potatoes, and got to work on the onion and mushroom topping!




I cut up my onions and placed them in a pan. I used organic chicken broth to simmer them down slowly. When these just start changing colour is when you add your organic mushrooms.



Mushrooms in and a dash of parsley and keep simmering and stirring.


I mashed up my potatoes with dairy free butter substitute and plated that out with some steamed asparagus. Plate the chicken on top of the potatoes. Then layer the mushroom and onion topping on that. The liquidy nature of the topping creates a lovely sauce for the potatoes as well!



When organized I would say this meal takes 40 minutes to get to the table. If you have your oven preheated when you start slicing into the chicken that would be about 35 minutes to prep, get in the oven and cook. Your potatoes, asparagus and onions and mushrooms all easily get prepped while your chicken is cooking... plating out is as simple as pie! A delicious keeper for a weeknight!





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