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Gouda & Mushroom Stuffed Chicken Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://mixitwitjoe.com/gouda-and-mushroom-stuffed-chicken-recipe/