Description
This Gouda & Mushroom Stuffed Chicken recipe features tender chicken breasts filled with a flavorful mixture of sautéed mushrooms, garlic, onions, and creamy Gouda cheese. Baked to perfection with a hint of thyme and paprika, it’s a quick and delicious meal that impresses with every bite.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Filling
- 1 cup Gouda cheese, shredded
- 1 cup mushrooms, finely chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
Optional Toppings
- ½ cup breadcrumbs (optional)
- Fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the stuffed chicken breasts evenly.
- Prepare the Filling: Heat olive oil in a skillet over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes, to bring out sweetness and soften the onion.
- Add Mushrooms and Garlic: Add the finely chopped mushrooms and minced garlic to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are soft and any liquid has evaporated, concentrating their flavor.
- Mix in Cheese and Seasonings: Remove the skillet from heat. Stir in the shredded Gouda cheese along with dried thyme, paprika, salt, and pepper to create a flavorful filling mixture.
- Prepare Chicken Breasts: Place chicken breasts on a cutting board. Using a sharp knife, carefully cut a pocket into each breast, being mindful not to slice all the way through.
- Stuff the Chicken: Fill each chicken breast pocket generously with the Gouda and mushroom mixture to ensure every bite is rich in flavor.
- Seal the Chicken: Secure the openings of the stuffed chicken breasts with toothpicks to prevent the filling from spilling out during baking.
- Place in Baking Dish: Grease a baking dish and arrange the stuffed chicken breasts evenly. Optionally, sprinkle breadcrumbs on top for added crunch and texture.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Rest Before Serving: Remove the chicken breasts from the oven and let them rest for 5 minutes. This helps redistribute the juices, keeping the chicken moist.
Notes
- Use a meat thermometer to check for doneness to avoid overcooking.
- For a gluten-free version, omit the breadcrumbs or use gluten-free breadcrumbs.
- Fresh parsley garnish adds a nice color contrast and a fresh herbal note.
- Ensure pockets are fully sealed to keep the filling inside while baking.
- Leftover stuffed chicken can be refrigerated for up to 3 days and reheated gently.
