Gouda & Mushroom Stuffed Chicken

Why You’ll Love This

• Quick to Prepare: With just a little prep, it can be in the oven quickly for a warming meal.
• Family-Friendly: The gooey cheese and savory mushrooms are loved by kids and adults alike.
• Simple Ingredients: No need for fancy techniques or rare ingredients.
• Flexible Uses: Great for both regular weeknight dinners and special occasions.
• Deliciously Comforting: Each bite is cheesy and hearty, making it the ultimate comfort food.

Ingredients

• 5 Tbsp. olive oil, divided: Essential for sautéing mushrooms and ensuring a moist chicken.
• 14 oz. baby bella mushrooms, divided: Adds a hearty, earthy flavor to the dish.
• 1/2 cup white onion, diced: Provides a sweet and savory base.
• 1 Tbsp. dried parsley: Enhances freshness in the filling.
• 2 cloves garlic, minced: Infuses the dish with aromatic richness.
• 3/4 tsp. dried thyme: Adds a hint of warmth and depth to the flavors.
• 1/2 tsp. salt: Brings out the natural flavors of the ingredients.
• 1/8 tsp. ground black pepper: Adds gentle heat and balance.
• 2 cups Gouda cheese, shredded, divided: The star of the show, providing creaminess and depth.
• 4 boneless, skinless chicken breasts: A lean and protein-rich vessel for the cheese and mushroom filling.

Step-by-Step Instructions

Step 1: Prep the Ingredients

Preheat your oven to 400°F (200°C). Meanwhile, chop 10 oz. of the mushrooms and set them aside. Slice the remaining 4 oz. of mushrooms and put them aside for later use.

Step 2: Prepare the Chicken

Carefully slice pockets into the chicken breasts, ensuring not to cut all the way through. Pound them lightly with a rolling pin or meat mallet for even thickness, then set aside.

Step 3: Cook the Mushroom Filling

Heat 2 Tbsp. of olive oil in a large skillet over medium to medium-high heat. Sauté the chopped mushrooms for about 5 minutes until they soften. Add the diced onion and continue to cook for another 3 minutes.

Stir in the parsley, garlic, thyme, salt, and pepper, cooking for an additional minute. Remove the skillet from heat.

In a small bowl, combine the mushroom mixture with 1 cup of shredded Gouda cheese. Stir well to combine.

Step 4: Stuff and Sear the Chicken

Using the same skillet, heat another 2 Tbsp. of olive oil over medium-high heat. Cook the chicken breasts for 2 minutes on each side just to brown the exterior, then remove from the skillet.

Step 5: Assemble and Bake

Generously stuff each chicken breast with the mushroom and cheese mixture and place them in a baking dish. Bake in the preheated oven for 50 minutes.

Step 6: Finish with Toppings

While your chicken bakes, heat the last tablespoon of olive oil in the skillet and sauté the sliced mushrooms for about 2 minutes. After the initial baking time, top the chicken with the remaining cup of Gouda cheese and the sautéed mushrooms. Return to the oven for an additional 7-10 minutes, or until the cheese is fully melted and bubbly.

Important Things to Remember

• Not To Overstuff: Be mindful of how much filling you add to avoid it spilling out while cooking.
• Sealing the Edges: Ensure the chicken is folded well over the filling so it remains intact.
• Even Thickness: Pounding the chicken to an even thickness ensures it cooks uniformly.

How to Serve It

This Gouda & Mushroom Stuffed Chicken pairs beautifully with a side of roasted vegetables or a fresh green salad for a balanced meal. For an extra touch of elegance, garnish it with freshly chopped parsley before serving. A glass of crisp white wine like Sauvignon Blanc complements the cheesy, mushroomy goodness perfectly.

Making It Your Own

You can easily adapt this recipe for different dietary needs or flavor preferences. Swap the cheese: If you’re not a fan of Gouda, substitute with a similar melting cheese like mozzarella or cheddar for different flavor notes. Add greens: Toss in some spinach or kale into the mushroom mixture for an extra burst of color and nutrients.

Keeping and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover the chicken loosely with foil and warm it in a 350°F (175°C) oven to preserve its moisture and texture. Avoid microwaving, as it can make the chicken tough.

What I’ve Figured Out

After making this recipe more times than I can count, I’ve discovered that letting the chicken rest for a few minutes after baking before serving really enhances the juiciness and flavor melding. Patience truly is a virtue worth practicing with this dish!

Frequently Asked Questions

Can I use a different type of mushroom?

Absolutely! Feel free to use any variety of mushroom you enjoy or have on hand, like cremini or portobello, which work beautifully as well.

How can I make this dish spicier?

If you love spice, consider adding a pinch of chili flakes or finely chopped jalapeños to the mushroom filling for an extra kick.

Is it possible to use chicken thighs instead of breasts?

Yes, you can use chicken thighs, but the cooking time may vary slightly as thighs can be smaller and cook faster.

What cheeses work as substitutes for Gouda?

Cheeses like Swiss, Havarti, or even a sharp cheddar can make delicious substitutes, lending a unique twist to the flavors.

Can I prep this dish in advance?

Definitely! Assemble the stuffed chicken ahead of time and store it in the refrigerator. When ready to eat, simply pop it into the oven.