Gouda & Mushroom Stuffed Chicken
Juicy chicken breasts stuffed with creamy Gouda and earthy mushrooms, baked to golden perfection.
Equipment
- Large skillet
- Baking dish
- Sharp knife
- Rolling Pin
- Meat thermometer
Ingredients
- 4 boneless skinless chicken breasts about 6-8 oz each
- 5 tablespoons olive oil divided
- 14 oz baby bella mushrooms divided (10 oz chopped, 4 oz sliced)
- 1/2 cup white onion finely diced
- 1 tablespoon dried parsley
- 2 cloves garlic minced
- 3/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 cups shredded smoked Gouda cheese divided
Instructions
- Preheat oven to 400°F. Carefully slice chicken breasts to create pockets without cutting through completely. Lightly pound with rolling pin to even thickness.
- Heat 2 tablespoons olive oil in large skillet over medium-high heat. Add chopped mushrooms and sauté for 5 minutes until browned.
- Add diced onion and cook for 3 minutes. Stir in parsley, garlic, thyme, salt, and pepper. Cook 1 more minute until fragrant.
- In small bowl, combine mushroom mixture with 1 cup Gouda cheese. Mix well to create filling.
- Heat 2 tablespoons olive oil in same skillet over medium-high heat. Sear chicken breasts for 2 minutes per side until golden.
- Stuff each chicken breast with mushroom-cheese mixture. Place in baking dish and bake for 50 minutes.
- While chicken bakes, heat 1 tablespoon olive oil and cook sliced mushrooms for 2 minutes.
- Remove chicken from oven. Top with remaining 1 cup Gouda cheese and sautéed mushrooms. Return to oven for 7-10 minutes until cheese melts.
Notes
- Use freshly shredded Gouda for best melt
- Let chicken rest 5 minutes before slicing
- Check internal temperature reaches 165°F
- Store leftovers in refrigerator up to 3 days