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Introduction
If you’re looking to elevate your dinner menu with a dish that’s both hearty and elegant, stuffed chicken thighs with mushrooms and cheese is the perfect choice. This recipe combines tender, juicy chicken with a rich, cheesy filling, enhanced by the earthy flavors of sautéed mushrooms. Ideal for family dinners or special occasions, this dish is surprisingly easy to make yet tastes like a restaurant-quality meal. Let’s dive into the step-by-step process to create this delicious entree!
Ingredients:
For the Chicken:
6 boneless, skin-on chicken thighs
Salt and black pepper, to taste
1 tsp garlic powder
1 tsp smoked paprika
For the Filling:
1 cup button or cremini mushrooms, finely chopped
1 small onion, finely diced
2 garlic cloves, minced
1 cup shredded mozzarella or Gouda cheese
2 tbsp grated Parmesan cheese
2 tbsp olive oil
2 tbsp fresh parsley, chopped
For Cooking:
2 tbsp olive oil
1 tbsp unsalted butter
1/2 cup chicken broth
1/4 cup dry white wine (optional)
Directions:
Step 1: Prepare the Chicken
Lay the chicken thighs flat on a cutting board, skin-side down. Use a meat mallet to gently flatten the thicker parts for even cooking.
Season the inside with salt, pepper, garlic powder, and smoked paprika.
Step 2: Make the Filling
Heat olive oil in a skillet over medium heat. Add onions and sauté until translucent.
Stir in mushrooms and garlic, cooking until the mushrooms are tender and any liquid has evaporated. Season with a pinch of salt and pepper.
Remove the skillet from heat, stir in both cheeses and parsley, and mix well. Let the filling cool slightly.
Step 3: Stuff the Chicken
Place about 1-2 tablespoons of the filling onto the center of each chicken thigh.
Roll the thighs tightly around the filling and secure them with toothpicks or kitchen twine.
Step 4: Cook the Chicken
Preheat a large skillet with olive oil and butter over medium-high heat. Sear the stuffed thighs, skin-side down, until golden brown (about 3-4 minutes).
Flip the thighs and cook the other side for an additional 2 minutes.
Deglaze the pan with chicken broth and white wine, then reduce the heat to low. Cover and let the thighs cook for 15-20 minutes until fully cooked (internal temperature of 165°F).
Step 5: Serve
Remove the chicken thighs from the skillet and let them rest for 5 minutes.
Optionally, spoon the pan sauce over the chicken for extra flavor.
Serving and Storage Tips:
Serving Suggestions: Pair these stuffed chicken thighs with mashed potatoes, roasted vegetables, or a fresh green salad for a complete meal.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the microwave until warmed through.
Variations:
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