Description
Gouda and Mushroom Stuffed Chicken is a cozy, oven-baked dinner made with juicy chicken breasts filled with sautéed mushrooms, herbs, and melty Gouda cheese. Comforting, impressive, and perfect for weeknights or special dinners.
Ingredients
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5 Tbsp olive oil, divided
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14 oz baby bella mushrooms, divided
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1/2 cup white onion, diced
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1 Tbsp dried parsley
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2 cloves garlic, minced
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3/4 tsp dried thyme
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1/2 tsp salt
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1/8 tsp ground black pepper
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2 cups Gouda cheese, shredded, divided
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4 boneless, skinless chicken breasts
Instructions
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Preheat oven to 400°F and prep all ingredients.
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Chop 10 oz mushrooms and slice remaining 4 oz; set aside separately.
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Cut pockets into chicken breasts and gently pound to even thickness.
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Heat 2 Tbsp olive oil in a skillet over medium-high heat. Sauté chopped mushrooms for 5 minutes.
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Add onion and cook 3 minutes. Stir in parsley, garlic, thyme, salt, and pepper. Cook 1 more minute, then remove from heat.
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In a bowl, mix mushroom mixture with 1 cup shredded Gouda.
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In the same skillet, heat 2 Tbsp olive oil. Sear chicken breasts for 2 minutes per side.
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Stuff chicken with mushroom-cheese filling and place in a baking dish.
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Bake for 50 minutes.
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Meanwhile, sauté sliced mushrooms in remaining 1 Tbsp olive oil for 2 minutes.
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Remove chicken from oven, top with remaining Gouda and sliced mushrooms.
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Return to oven and bake 7–10 minutes until cheese is melted and bubbly.
Notes
Let chicken rest 5 minutes before serving to keep it juicy.
Shred Gouda fresh for best melting results.
Pairs beautifully with mashed potatoes, rice, or roasted vegetables.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 36 g
- Saturated Fat: 14 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 145 mg