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Gouda & Mushroom Stuffed Chicken Recipe

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★★★★

4 from 54 reviews

This Gouda & Mushroom Stuffed Chicken recipe features tender chicken breasts stuffed with a savory mixture of sautéed baby bella mushrooms, onions, herbs, and Gouda cheese. Seared for a golden crust and then baked to perfection, this dish delivers rich flavors with a creamy, cheesy finish topped with sautéed mushrooms and melted Gouda cheese. Perfect for a comforting yet elegant dinner.

Ingredients

Scale

For the Stuffing and Chicken

  • 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
  • 2 cups Gouda cheese (shredded, divided)
  • 4 boneless, skinless chicken breasts

Instructions

  1. Mise en place: Prepare all your ingredients by chopping the mushrooms and dicing the onion to have everything ready for cooking.
  2. Preheat the oven: Set your oven to 400°F (204°C) to be ready for baking the chicken later.
  3. Prepare mushrooms: Chop 10 oz. of the baby bella mushrooms and slice the remaining 4 oz. Set both aside separately.
  4. Prepare chicken breasts: Create pockets in each chicken breast by slicing carefully without cutting all the way through. Then, lightly pound the chicken breasts with a rolling pin to ensure uniform thickness. Set aside.
  5. Sauté mushrooms and onions: Heat 2 Tbsp. olive oil in a large skillet over medium to medium-high heat. Add chopped mushrooms and cook for about 5 minutes until softened. Add diced onion and continue sautéing for 3 more minutes.
  6. Add herbs and seasoning: Stir in dried parsley, minced garlic, dried thyme, salt, and black pepper. Cook for an additional minute to release the flavors, then remove the skillet from heat.
  7. Combine stuffing mixture: In a small bowl, mix the sautéed mushroom and onion mixture with 1 cup of shredded Gouda cheese until well combined.
  8. Cook chicken breasts: In the same skillet, heat another 2 Tbsp. of olive oil over medium-high heat. Sear each chicken breast for about 2 minutes on each side to develop a golden crust. Remove from the skillet.
  9. Stuff chicken breasts: Fill the pockets of each chicken breast with the mushroom and cheese mixture. Place the stuffed chicken breasts into a baking dish.
  10. Bake the chicken: Bake the stuffed chicken breasts in the preheated oven for 50 minutes until cooked through.
  11. Sauté remaining mushrooms: While the chicken bakes, heat the last 1 Tbsp. of olive oil in the skillet and sauté the sliced mushrooms for about 2 minutes.
  12. Add topping and finish baking: Remove the chicken from the oven carefully. Top each breast with the remaining 1 cup of shredded Gouda cheese and the partially cooked sliced mushrooms. Return to the oven.
  13. Melt cheese topping: Bake for an additional 7 to 10 minutes until the cheese is melted and bubbly. Remove from oven and serve warm.

Notes

  • Ensure not to cut all the way through the chicken breasts while making pockets to keep the stuffing secure.
  • Pounding the chicken for uniform thickness helps in even cooking and better presentation.
  • For a richer flavor, consider using smoked Gouda cheese.
  • Serve this with a side of steamed vegetables or a fresh salad for a complete meal.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Keywords: Gouda stuffed chicken, mushroom stuffed chicken, baked chicken breast, chicken with mushrooms and cheese, cheesy chicken recipe

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