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Stuffed Chicken Breasts with Mushrooms and Gouda Recipe

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4 from 2 reviews

This Stuffed Chicken with Mushrooms and Gouda recipe is a delicious and elegant dinner for two, combining juicy chicken breasts stuffed with savory mushrooms, fresh spinach, and rich Gouda cheese. Baked to perfection, this dish is perfect for a cozy meal and easily pairs with a variety of sides like steamed vegetables or rice.

Ingredients

Mushroom Filling

  • 1 teaspoon garlic, finely diced
  • 1 tablespoon onion, finely diced
  • 8-ounce package of sliced baby bella mushrooms
  • 1-2 tablespoons butter
  • 2 teaspoons olive oil
  • 1/8 teaspoon salt (for the mushrooms)
  • 1/8 teaspoon pepper (for the mushrooms)

Chicken Stuffing

  • 4 large, fresh spinach leaves
  • 1 7.6-ounce package of Gouda cheese (about four ¼-inch thick rectangle slices)

Chicken

  • 2 boneless chicken breasts, butterflied
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon dried thyme

Instructions

  1. Prepare Garlic and Onion: Finely dice one small-to-medium clove of garlic and about a tablespoon of onion to use in the mushroom filling.
  2. Clean Mushrooms: Wash the sliced mushrooms, blot them gently with a paper towel to dry thoroughly to ensure proper browning.
  3. Cook Mushrooms: Heat the butter and olive oil in an oven-safe pan over medium heat. Add the mushrooms and toss to coat, then spread them flat without overlapping and cook undisturbed for 2-3 minutes to get a golden brown on the bottom.
  4. Add Garlic and Onion: Stir the mushrooms, add diced garlic and onion to the center of the pan, cook for 20-30 seconds, then mix everything and cook for another minute before turning off the heat. Let the mushroom mixture cool.
  5. Trim Chicken: Use kitchen shears to trim any fat from the chicken breasts.
  6. Butterfly Chicken: Slice each chicken breast lengthwise without cutting all the way through and open flat on the cutting board.
  7. Pound Chicken: Cover chicken with plastic wrap and use a mallet or rolling pin to pound it to about ¼ inch thickness.
  8. Season Chicken: Lightly season both sides with salt and pepper, and sprinkle dried thyme on one side of each chicken breast.
  9. Prepare Stuffing: Cut Gouda cheese into four rectangle slices about ¼ inch thick and overlap two spinach leaves for each chicken piece.
  10. Assemble Stuffed Chicken: Place chicken thyme-side down, layer spinach leaves, cheese slices, and spoon mushroom mixture on top of the cheese, leaving some mushrooms aside for serving. Fold chicken closed to encase the filling.
  11. Cook Stuffed Chicken: Transfer the stuffed chicken back into the pan used for mushrooms and bake in a preheated oven at 425°F (220°C) for 15 minutes or until internal temperature reaches 165°F (74°C).
  12. Optional Cheese Topping: If desired, shred additional Gouda cheese and sprinkle on top of the chicken near the end of baking to melt for 1-2 minutes.
  13. Serve: Spoon extra mushrooms on top of the chicken and serve with sides like pan-steamed carrots, rice, salad, or sautéed vegetables.

Notes

  • Gouda cheese can be substituted with cheddar if preferred.
  • Spinach is optional for stuffing; the dish is delicious without it as well.
  • Use an oven-safe pan for both mushroom cooking and baking the chicken to save cleanup and effort.
  • The internal temperature of chicken should reach 165°F (74°C) for safe consumption.
  • Leftover mushroom mixture can be served on the side or used as a topping.

Find it online: https://yumntasty.com/stuffed-chicken-breasts-with-mushrooms-and-gouda-recipe/