Gouda & Mushroom Stuffed Chicken Recipe

Introduction

This Gouda and Mushroom Stuffed Chicken recipe combines tender chicken breasts with a savory mushroom and cheese filling. Baked to perfection, it results in a flavorful and comforting meal that’s perfect for any occasion.

Ingredients

• 5 Tbsp. olive oil, divided
• 14 oz. baby bella mushrooms, divided
• 1/2 C. white onion, diced
• 1 Tbsp. dried parsley
• 2 cloves garlic, minced
• 3/4 tsp. dried thyme
• 1/2 tsp. salt
• 1/8 tsp. ground black pepper
• 2 C. Gouda cheese, shredded, divided
• 4 boneless, skinless chicken breasts

Instructions

1. Step 1: Preheat the oven to 400° F. Chop 10 oz. of the mushrooms and slice the remaining 4 oz. set both aside separately.
2. Step 2: Slice pockets into each chicken breast carefully without cutting through, then lightly pound to an even thickness. Set aside.
3. Step 3: Heat 2 Tbsp. olive oil in a large skillet over medium to medium-high heat. Add the chopped mushrooms and sauté for 5 minutes.
4. Step 4: Add the diced onion to the skillet and cook for another 3 minutes.
5. Step 5: Stir in dried parsley, minced garlic, dried thyme, salt, and black pepper. Cook for an additional minute, then remove from heat.
6. Step 6: In a small bowl, combine the mushroom mixture with 1 cup of shredded Gouda cheese. Mix well.
7. Step 7: In the same skillet, heat 2 Tbsp. olive oil over medium-high heat and cook the chicken breasts for 2 minutes per side. Remove from the skillet.
8. Step 8: Stuff each chicken breast with the mushroom and cheese mixture and place them in a baking dish.
9. Step 9: Bake the stuffed chicken for 50 minutes in the preheated oven.
10. Step 10: While the chicken is baking, heat 1 Tbsp. olive oil in the skillet and cook the sliced mushrooms for 2 minutes.
11. Step 11: Remove the chicken from the oven, evenly top with the remaining 1 cup of shredded Gouda cheese and the sautéed sliced mushrooms.
12. Step 12: Return to the oven and bake for an additional 7–10 minutes until the cheese is melted and bubbly. Serve warm.

Tips & Variations

• For extra flavor, try adding a splash of white wine when sautéing the mushrooms and onions.
• You can substitute Gouda with mozzarella or fontina cheese for a different but delicious result.
• Use fresh herbs like thyme and parsley if available for a brighter taste.
• Pound the chicken evenly to ensure it cooks uniformly and stays juicy.

Storage

Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350° F until warmed through to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can stuff the chicken breasts and keep them covered in the refrigerator for a few hours before baking to save time on the day of serving.

What side dishes go well with Gouda and Mushroom Stuffed Chicken?

This dish pairs well with steamed vegetables, roasted potatoes, or a simple green salad to balance the rich flavors of the stuffing.

Gouda & Mushroom Stuffed Chicken Recipe

Print Recipe

★★★★★

4.4 from 77 reviews

This Gouda & Mushroom Stuffed Chicken recipe features tender chicken breasts filled with a savory mixture of sautéed baby bella mushrooms, onions, herbs, and creamy Gouda cheese. The chicken is seared to lock in juices, then baked to perfection and topped with melted Gouda and sliced mushrooms for a rich, flavorful meal that’s both satisfying and elegant.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Mushroom Filling:

• 5 Tbsp. olive oil, divided
• 14 oz. baby bella mushrooms, divided (10 oz. chopped, 4 oz. sliced)
• 1/2 cup white onion, diced
• 1 Tbsp. dried parsley
• 2 cloves garlic, minced
• 3/4 tsp. dried thyme
• 1/2 tsp. salt
• 1/8 tsp. ground black pepper
• 1 cup Gouda cheese, shredded (divided)

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 cup Gouda cheese, shredded (for topping)

Instructions

1. Mise en place: Prepare all ingredients as specified. Chop 10 oz. of mushrooms and slice the remaining 4 oz. Set aside separately. Dice onion and mince garlic.
2. Preheat Oven: Set your oven to 400°F (200°C) to be ready for baking later.
3. Prepare Chicken: Using a sharp knife, slice pockets into each of the chicken breasts carefully so you don’t cut all the way through. Lightly pound the chicken with a rolling pin to even thickness for uniform cooking. Set aside.
4. Sauté Mushroom Filling: Heat 2 tablespoons of olive oil in a large skillet over medium to medium-high heat. Add the 10 oz. chopped mushrooms and sauté for about 5 minutes until softened.
5. Add Onions and Seasoning: Add the diced onion to the skillet and cook for 3 minutes until translucent. Stir in dried parsley, minced garlic, dried thyme, salt, and black pepper and cook for an additional minute to release flavors. Remove mixture from heat.
6. Combine Filling: In a small bowl, mix the mushroom and onion mixture with 1 cup of shredded Gouda cheese. Stir well to combine evenly.
7. Sear Chicken: In the same skillet, heat another 2 tablespoons of olive oil over medium-high heat. Cook each chicken breast for about 2 minutes on each side until lightly golden. Remove from skillet.
8. Stuff Chicken: Fill each chicken breast pocket with the mushroom and cheese mixture. Arrange stuffed chicken breasts in a baking dish.
9. Bake Chicken: Place the baking dish in the preheated oven and bake for 50 minutes to fully cook the chicken and meld the flavors.
10. Prepare Mushroom Topping: While the chicken bakes, heat 1 tablespoon olive oil in the skillet. Sauté the 4 oz. sliced mushrooms for 2 minutes.
11. Add Final Topping and Bake: Remove the chicken from the oven. Carefully top each breast with the sautéed sliced mushrooms and the remaining 1 cup of shredded Gouda cheese. Return to the oven and bake for an additional 7 to 10 minutes, or until the cheese is melted and bubbly.
12. Serve: Remove from the oven and allow to rest for a few minutes before serving to let juices redistribute and cheese set slightly.

Notes

• Be careful not to cut all the way through the chicken breasts when creating pockets.
• Use fresh mushrooms and shred fresh Gouda cheese for the best flavor.
• Cooking times may vary slightly depending on the thickness of chicken breasts; ensure chicken is cooked to an internal temperature of 165°F (74°C).
• Leftovers can be stored in the refrigerator for up to 3 days.
• This recipe pairs well with steamed vegetables or a light green salad.

Keywords: Gouda stuffed chicken, mushroom stuffed chicken, baked chicken breast, Gouda cheese recipe, mushroom chicken