Gouda & Mushroom Stuffed Chicken is filled with smoked Gouda cheese, sautéed mushrooms, and onions, then baked until tender and juicy. An easy, flavorful stuffed chicken breast recipe.
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.
It took quite a bit of testing to perfect this recipe.
We tried different cheeses. It started with regular Gouda. Then I decided to try smoked Gouda.
We tried different mushrooms. Um, all edible and legal ones.
The spices were adjusted. I refrained from removing the garlic. (I’m not a garlic fan).
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. And we have arrived at a household favorite: smoked Gouda and mushroom stuffed chicken breasts.
Step-by-Step Pictures for Gouda Mushroom Chicken
Despite tasting fabulous and presenting well, this recipe is not hard to make. Prepare chicken, shred the smoked Gouda, sauté a few ingredients, then stuff the chicken and bake.
Notes on Recipe
We usually serve this with wild rice or rice pilaf. For vegetables, try baked asparagus, Thyme & Parsley Roasted Carrots, or Parmesan Zucchini Sticks. The zucchini sticks are what you’ll see served with the chicken in some of these pictures.
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. I originally tested it with regular Gouda, but smoked Gouda adds much more flavor and is definitely my preference.
If you accidentally slice through the chicken while making the pockets, don’t worry. You can still stuff and cook it just fine. I average at least one in four that breaks through after I’m done pounding the chicken a bit.
Gouda & Mushroom Stuffed Chicken
Ingredients
- 5 Tbsp. olive oil divided
- 1/2 C. white onion diced
- 2 cloves garlic minced
- 16 oz. baby bella mushrooms divided
- 1 Tbsp. dried parsley
- 3/4 tsp. dried thyme
- 1/2 tsp. salt
- 1/8 tsp. ground black pepper
- 2 C. smoked Gouda cheese shredded, divided
- 4 boneless, skinless chicken breasts
Instructions
- Mise en place. Make sure smoked Gouda is shredded.
- Pre-heat oven to 375° F.
- Chop 12 oz. of mushrooms. Set aside. Slice remaining 4 oz. of mushrooms. Set aside. (Optional: discard mushroom stems before chopping.)
- 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 onions. Sauté 3 to 5 minutes, until onions are browning slightly on edges.
- Add garlic. Sauté 30 seconds.
- Add 12 oz. chopped mushrooms. Sauté over for 5 to 8 minutes, until mushrooms are releasing juice and slightly browned.
- Add parsley, 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 to medium-high heat. Cook chicken, 2 minutes per side. Remove from skillet.
- Stuff chicken with mushroom and cheese mixture. Place in baking dish.
- Bake covered for approximately 45 minutes until temperature in thickest part of chicken and in stuffing is 160° F.
- 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 shredded cheese and partially cooked sliced mushrooms on top of chicken. Return to oven.
- Bake an additional 7-10 minutes, until cheese is melted and internal temperature of chicken and stuffing is 165° F.
- Remove from oven. Allow to rest for 5 minutes before slicing.
What Did You Think?
Did you like this recipe for Gouda and mushroom stuffed chicken breasts? Could you find the smoked Gouda without any issues? (Two of the three stores near us carry it, which is a nice change from my husband’s last duty station.)
Feel free to rate the recipe (using the stars on the recipe card) and/or leave a comment on the post.
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Onions need longer cooking than mushrooms. No need to cook the chicken and if you cook it, then it’s hard to see where the pocket is to fill. Definitely does not take 50 minutes of cook time. Not enough flavors either
Thank you for the suggestions. I’ve actually taken a couple of years off, but am working again. I’m making it again this week with your suggestions. Though I am going to still try cooking the chicken stove-top before baking (it picks up some flavor from the seasoning in the pan). I’ll update the recipe after more testing.
I just made this for tonight’s dinner. It was FABULOUS!!!
The description says “smoked” gouda cheese; the recipe does not specify. Not all gouda cheese is smoked. Which is correct?
Updated in the recipe card. Sorry about the confusion there and thanks for bringing it to my attention!
Delicious! In my rotation forever. Love it.
Thanks! It’s one of my husband’s favorite recipes.
This was very bland, and dry. I thought 50 minutes seemed like a lot for a boneless skinless chicken breast, but I always follow new recipes to the letter. And then another 7 minutes? Way too much. Also, the breats themselves could’ve definitely used a seasoning of some sort before frying. At least salt and pepper, or maybe onion powder? Just not much flavor going on. Sorry, but will not be making again.