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Irresistible Gouda and Mushroom Stuffed Chicken Recipe That Will Delight Your Taste Buds

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Learn how to make delicious Gouda and Mushroom Stuffed Chicken. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 4 boneless, skinless chicken breasts
  • 1 cup shredded smoked Gouda cheese (substitute with fontina or gruyère if preferred)
  • 8 ounces cremini or white mushrooms, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil, divided
  • 1 small shallot, finely diced (or 1/4 cup yellow onion)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup chicken broth (or dry white wine for a touch of acidity)
  • Toothpicks or kitchen twine, for securing the chicken

Instructions

  1. Begin by preheating your oven to 375°F. This is just the right heat to cook the chicken through without drying it out.
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced shallot and sauté until translucent, about 2 minutes.
  3. Add the minced garlic and chopped mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their moisture and it evaporates—about 6-8 minutes. You’ll know they’re ready when they’re golden and fragrant.
  4. Stir in the thyme, season with salt and pepper, and remove from heat. Let this mixture cool slightly before adding the Gouda and parsley, folding them in gently so the cheese starts to soften but doesn’t melt completely.
  5. Place each chicken breast on a cutting board and carefully slice a pocket into the side, being careful not to cut all the way through. This step is a little like the way Mama Lu used to gently fold biscuit dough—delicate but purposeful.
  6. Stuff each pocket generously with the Gouda and mushroom mixture. Secure the opening with toothpicks or kitchen twine to keep the filling tucked inside during cooking.
  7. Heat the remaining 1 tablespoon of olive oil in the same skillet over medium-high heat. Sear each stuffed chicken breast for 3-4 minutes per side, until golden brown. This step locks in the juices and develops that beautiful crust Mama Lu’s pot roast always had.
  8. Once seared, transfer the chicken breasts to a baking dish. Pour the chicken broth (or white wine) around the chicken to keep it moist as it finishes cooking in the oven.
  9. Bake uncovered for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F. The aroma filling your kitchen at this point will remind you of those slow-cooked mountain dinners that felt like a warm embrace.
  10. Let the chicken rest for 5 minutes before removing toothpicks or twine. Slice carefully and serve warm.

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