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Smoked gouda cheese. Delicious sautéed bella mushrooms. A blend of herbs. In Gouda & Mushroom Stuffed Chicken, we not only stuff the chicken with this delicious mixture, we smother extra on top. It’s chicken taken to a whole new level.

This is our new favorite chicken recipe in the Landsberger household. Our Chicken with Bacon Mushroom Cream Sauce is good…but this is even better.

It took quite a bit of testing to perfect this recipe. We tried different cheeses. We tried different mushrooms. The spices were adjusted. The taste-testing wasn’t too arduous (haha). As always, a big thanks to my husband for being willing to try out 10 different varieties of stuffed chicken before I decided on the perfect one.

Gouda and mushroom stuffed chicken with wild rice and asparagus on pottery plate.

We serve this with wild rice. You can try baked asparagus on the side, but it also goes great with Thyme & Parsley Roasted Carrots.

If you can’t find baby bella mushrooms, use regular white mushrooms. We tried some more exotic varieties, but didn’t like it.

It’s the smoked Gouda that really makes this recipe.

If you find that you slice through the chicken when making pockets, don’t worry about it. It will still stuff and cook just fine. I average at least 1 that breaks through once I beat the chicken.

Gouda and mushroom stuffed chicken with wild rice and asparagus on pottery plate.
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Gouda & Mushroom Stuffed Chicken

Boneless chicken stuffed with smoked gouda cheese and mushrooms. Baked to perfection, smothered with cheese and mushrooms
Course Main Course
Cuisine American
Keyword cheese, chicken, mushrooms
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people


  • 5 Tbsp. olive oil divided
  • 14 oz. baby bella mushrooms divided
  • 1/2 C. onion diced
  • 1 Tbsp. dried parsley
  • 2 cloves garlic minced
  • 3/4 tsp. dried thyme
  • 1/2 tsp. salt
  • 1/8 tsp. ground black pepper
  • 2 C. Gouda cheese shredded, divided
  • 4 boneless, skinless chicken breasts


  • Mise en place.
  • Pre-heat oven to 400° F.
  • Chop 10 oz. of mushrooms. Set aside. Slice remaining 4 oz. of mushrooms. Set aside.
  • Slice pockets into chicken breasts, being careful not to cut through. Pound chicken lightly with rolling pin to uniform thickness. Set chicken aside.
  • Heat 2 Tbsp. olive oil in a large skillet. Add 10 oz. chopped mushrooms. Saute over medium to medium-high heat for 5 minutes.
  • Add onion. Saute for 3 minutes.
  • Add parsley, garlic, thyme, salt, and pepper. Continue to cook for an additional minute. Remove from heat.
  • In a small bowl combine mushroom mixture with 1 cup of Gouda cheese. Stir well.
  • In same skillet, heat 2 Tbsp. olive oil over medium-high heat. Cook chicken, 2 minutes per side. Remove from skillet.
  • Stuff chicken with mushroom and cheese mixture. Place in baking dish.
  • Bake for 50 minutes.
  • While chicken is baking, heat 1 Tbsp. olive oil in same skillet. Cook 4 oz. sliced mushrooms for 2 minutes.
  • Remove chicken from oven. Carefully pile remaining cup of cheese and partially cooked sliced mushrooms on top of chicken. Return to oven.
  • Bake an additional 7-10 minutes, until cheese is melted.

Now that you’ve discovered a new chicken recipe, I have a question for you. Would you drop your favorite chicken recipe in the comments section below? We’re always looking for new chicken recipes. Because chicken is so much cheaper than beef, and saving money is a big part of being a great homemaker.

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