Description
Indulge in the comforting and gourmet experience of Gouda & Mushroom Stuffed Chicken, a delightful dish that combines juicy, boneless chicken breasts with a creamy, savory filling. This recipe is perfect for family dinners or special occasions, showcasing the rich flavors of smoked Gouda cheese and earthy mushrooms. Baked to golden perfection, this dish not only pleases the palate but also impresses visually, making it an ideal choice for entertaining guests.
Ingredients
- 4 boneless, skinless chicken breasts
- 14 oz. baby bella mushrooms (divided)
- 1/2 cup white onion, diced
- 2 cups Gouda cheese, shredded (divided)
- 5 Tbsp. olive oil (divided)
- 2 cloves garlic, minced
- 1 Tbsp. dried parsley
- 3/4 tsp. dried thyme
- 1/2 tsp. salt
- 1/8 tsp. ground black pepper
Instructions
1. Preheat your oven to 400°F.
2. Prepare mushrooms by chopping 10 oz. and slicing the remaining 4 oz. Set aside.
3. Slice pockets into each chicken breast without cutting all the way through.
4. In a skillet over medium heat, sauté chopped mushrooms in olive oil for about 5 minutes until tender.
5. Add diced onions, garlic, parsley, thyme, salt, and black pepper to the skillet. Sauté for another 4 minutes.
6. Remove from heat and mix sautéed mushroom mixture with 1 cup of shredded Gouda cheese in a bowl.
7. In the same skillet, heat 1 tablespoon of olive oil and lightly brown each chicken breast for about 2 minutes per side.
8. Stuff each chicken breast with the mushroom and cheese filling. Place stuffed chicken in a baking dish.
9. Bake for approximately 50 minutes, or until chicken is fully cooked through.
10. Top each piece with remaining shredded Gouda and sliced mushrooms, then return to oven for 7–10 minutes until the cheese is melted and bubbly.
Notes
For extra depth of flavor, try using smoked Gouda.
Make sure the chicken is fully cooked by checking that it reaches an internal temperature of 165°F.
This dish pairs wonderfully with roasted vegetables, mashed potatoes, or a crisp green salad.
Leftovers can be stored in the fridge for up to 3 days and reheated gently in the oven.