Welcome to a recipe that transforms a simple chicken dinner into a gourmet experience. This Gouda Mushroom Stuffed Chicken is the ultimate comfort food, blending savory sautéed mushrooms, creamy melted Gouda cheese, and aromatic herbs, all tucked inside a juicy, perfectly seared chicken breast. It’s a dish that looks and tastes incredibly impressive, yet is surprisingly straightforward to prepare. Whether you’re planning a special occasion dinner or simply want to elevate your weeknight meal rotation, this recipe is your ticket to a restaurant-quality dish right in your own kitchen. It’s designed for the enthusiastic home cook who loves creating delicious, memorable meals for family and friends.
This cheesy mushroom chicken is guaranteed to become a new favorite. The richness of the smoked Gouda pairs beautifully with the earthy mushrooms and tender chicken, creating a symphony of flavors in every bite. Let’s get cooking!
Why This Gouda Mushroom Stuffed Chicken Recipe Works
You’ll fall in love with this recipe for its incredible flavor and simple elegance. It strikes the perfect balance between sophisticated taste and accessible preparation.
- Incredible Flavor Fusion: The nutty, smoky flavor of Gouda cheese melts into a creamy, savory filling with earthy mushrooms and garlic. It’s a combination that feels both rustic and refined.
- Keeps the Chicken Juicy: Stuffing the chicken breast not only adds amazing flavor but also helps keep the meat incredibly moist and tender as it cooks. No more dry chicken!
- Looks Impressive, Cooks Easy: While the final dish looks like it came from a high-end restaurant, the steps are simple enough for a confident weeknight dinner. We’ll walk you through how to stuff chicken breast perfectly.
- Versatile and Adaptable: This recipe is fantastic as is, but it’s also easy to customize. You can swap the herbs, try a different cheese, or add other delicious fillings like spinach or caramelized onions. For another cheesy chicken favorite, check out this simple Boursin Chicken recipe.
Ingredients You’ll Need
Here’s what you need to gather for this delicious baked stuffed chicken. The magic is in the simplicity and quality of these ingredients.
For the Mushroom Filling
- Olive Oil & Butter: A combination for sautéing that provides great flavor and prevents the butter from burning.
- Shallot: Provides a delicate, sweet onion flavor that doesn’t overpower the other ingredients.
- Garlic: Freshly minced garlic is essential for a robust, aromatic base.
- Cremini Mushrooms: Also known as baby bellas, these offer a deeper, earthier flavor than white mushrooms.
- Smoked Gouda Cheese: The star of the show! Use a good quality smoked Gouda, freshly shredded for the best melt.
- Fresh Thyme & Parsley: Thyme adds a woodsy note that complements the mushrooms, while parsley brings a fresh, clean finish.
- Salt & Black Pepper: To taste.
For the Chicken
- Boneless, Skinless Chicken Breasts: Look for large, thick breasts (about 8 ounces each) as they are easier to stuff.
- Olive Oil: For searing the chicken to create a beautiful golden-brown crust.
- Paprika, Garlic Powder, Salt, and Pepper: A simple yet flavorful seasoning blend for the chicken.
How to Make Gouda Mushroom Stuffed Chicken
Follow these simple steps to create a flawless stuffed chicken breast recipe. We’ll start by making the filling, then stuff and cook the chicken to perfection.
1. Prepare the Mushroom Filling
First, heat olive oil and butter in a large skillet over medium heat. Add the finely chopped shallot and cook until softened, about 2-3 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Next, add the sliced cremini mushrooms to the skillet. Cook, stirring occasionally, until they have released their moisture and started to brown, about 5-7 minutes. Remove the skillet from the heat and stir in the shredded Gouda, fresh thyme, parsley, salt, and pepper. Set aside to cool slightly.
2. Stuff the Chicken Breasts
Pat the chicken breasts dry with a paper towel. Place a chicken breast on a cutting board, flat side down. Carefully cut a deep horizontal pocket into the thickest side of each breast, being careful not to cut all the way through. Think of creating a little pouch.
Generously season the inside and outside of each chicken breast with the paprika, garlic powder, salt, and pepper mixture. Evenly divide the cooled mushroom and Gouda mixture among the chicken breasts, carefully stuffing it into the pockets. If needed, use a couple of toothpicks to seal the opening and keep the filling from escaping.
3. Cook the Stuffed Chicken
Heat olive oil in a large, oven-safe skillet over medium-high heat. Carefully place the stuffed chicken breasts in the skillet and sear for 3-4 minutes per side, until a beautiful golden-brown crust forms.
Transfer the skillet to a preheated oven at 400°F (200°C). Bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) on an instant-read thermometer.
4. Rest and Serve
Once cooked, remove the chicken from the oven and let it rest in the skillet for 5-10 minutes. This is a crucial step that allows the juices to redistribute, ensuring a tender and moist result. Remove any toothpicks, slice, and serve immediately.
Tips for the Perfect Stuffed Chicken
- Don’t Overstuff: Be generous with the filling, but avoid overstuffing the chicken, as this can cause it to leak out during cooking.
- Use Toothpicks: Secure the opening with toothpicks to ensure the delicious cheesy filling stays inside while the chicken cooks.
- Check the Temperature: The most reliable way to ensure your chicken is cooked perfectly is by using a meat thermometer. It should read 165°F (74°C) at the thickest part of the chicken.
- Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. For the creamiest, gooiest filling, buy a block of smoked Gouda and shred it yourself.
Serving Suggestions
This Gouda Mushroom Stuffed Chicken pairs wonderfully with a variety of sides. For a complete and satisfying meal, consider serving it with creamy mashed potatoes, steamed asparagus, or a simple green salad. These Garlic Parmesan Roasted Potatoes are an excellent choice, as is a bed of quinoa or wild rice to soak up any delicious juices. If you’re looking for an alternative sauce, try this classic peppercorn sauce recipe for an extra layer of flavor.
Variations and Substitutions
- Cheese: If you’re not a fan of Gouda, this recipe also works beautifully with Gruyère, Provolone, or a high-quality sharp cheddar.
- Mushrooms: Feel free to use a mix of mushrooms like shiitake or oyster mushrooms for a more complex flavor.
- Add Greens: Wilt some fresh spinach with the mushrooms for added nutrients and color.
- Make it Creamy: After searing the chicken and removing it from the pan, you can create a quick pan sauce with a splash of white wine, chicken broth, and a touch of heavy cream.
Storage and Reheating
Store any leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in an oven-safe dish and bake at 350°F (175°C) for 10-15 minutes, or until warmed through. This method helps keep the chicken from becoming dry.
Frequently Asked Questions
Absolutely. You can freeze the uncooked, stuffed chicken breasts for up to 3 months. Wrap each one tightly in plastic wrap and then foil. Thaw them overnight in the refrigerator before searing and baking as directed.
Yes, you can prepare the filling and stuff the chicken breasts up to 24 hours in advance. Store them, covered, in the refrigerator. When you’re ready to cook, let them sit at room temperature for 15-20 minutes before searing.
To prevent the filling from leaking, be careful not to overstuff the chicken breasts. Also, you can secure the opening with two or three toothpicks before you sear the chicken. Just remember to remove them before serving!
The chicken is safely cooked when a meat thermometer inserted into the thickest part of the meat (not the filling) reads 165°F (74°C). This ensures the chicken is cooked through and safe to eat.
Cremini (or baby bella) mushrooms are an excellent choice because they have a deeper, earthier flavor than standard white mushrooms. However, you could also use shiitake, portobello (chopped small), or a wild mushroom mix.
This dish pairs wonderfully with creamy mashed potatoes, roasted asparagus, garlic parmesan potatoes, a fresh green salad, or buttered egg noodles. The goal is to have something that can complement the rich flavors of the chicken.
More Delicious Chicken Recipes
If you enjoyed this recipe, you might also love our Creamy Chicken and Asparagus Pasta (coming soon) or our famous Cowboy Butter Chicken.
Your New Favorite Gouda Mushroom Stuffed Chicken Recipe
We hope you love making and eating this incredible Gouda Mushroom Stuffed Chicken. It’s a testament to how simple ingredients can create something truly special. If you try this recipe, please leave a comment below to let us know how it turned out. We love hearing from you! For more culinary inspiration, be sure to follow us on Pinterest.
Gouda Mushroom Stuffed Chicken
Gouda Mushroom Stuffed Chicken: An Irresistible Gourmet Dinner
Ingredients
Equipment
Instructions
- Preheat oven to 400°F (200°C).
- Make the Filling: Heat 1 tbsp olive oil and butter in a large skillet over medium heat. Add the shallot and cook until softened, about 2-3 minutes. Stir in the garlic and cook for 1 more minute.
- Add sliced mushrooms and cook until they have released their moisture and started to brown, about 5-7 minutes. Remove from heat and stir in shredded Gouda, thyme, parsley, salt, and pepper. Set aside.
- Prepare the Chicken: Pat chicken breasts dry. Carefully cut a deep horizontal pocket into the thickest side of each breast without cutting all the way through.
- Season the Chicken: In a small bowl, mix together paprika, garlic powder, 1 tsp salt, and 1/2 tsp pepper. Season the chicken inside and out.
- Stuff the Chicken: Divide the mushroom mixture evenly and stuff it into the pockets of the chicken breasts. Secure the openings with toothpicks if necessary.
- Sear the Chicken: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes per side, until golden brown.
- Bake: Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Rest and Serve: Let the chicken rest for 5-10 minutes before slicing and serving. Remove any toothpicks before serving.
Notes
Tip 2: Don't skip the resting step! It's essential for ensuring the chicken is juicy and tender.
Tip 3: A meat thermometer is the best tool to guarantee your chicken is perfectly cooked without being dry.
