If you’re anything like me, the idea of juicy, flavorful chicken bursting with a rich mushroom filling sounds like a dream meal. This Baked Mushroom Stuffed Chicken Thighs Recipe takes humble chicken thighs to the next level with a creamy, savory mushroom stuffing that melts in your mouth. It’s perfect for a cozy dinner with family or impressing guests without spending all day in the kitchen. With simple ingredients coming together in the most delicious way, this recipe quickly became one of my all-time favorites.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you; every single one plays an important role in creating the perfect harmony of flavor and texture. From the tender chicken thighs to the flavorful mushrooms and aromatic seasoning, these ingredients are straightforward, yet they come together to deliver pure comfort and delight.
- Chicken thighs (15 boneless): I prefer skinless for ease, but skin-on works beautifully too, adding extra richness.
- Onion (1 large, divided): One half finely grated to tenderize the chicken and the other half diced for the stuffing’s crunch and sweetness.
- Mayonnaise (1 cup): This adds creaminess and keeps the chicken juicy during baking.
- Salt (1 tsp + 1 tsp): Essential for enhancing all the natural flavors.
- Mrs. Dash or salt-free seasoning (1 Tbsp + more for topping): Adds a vibrant, herbaceous kick without extra salt.
- Mushrooms (1 lb): The star of the stuffing, offering an earthy, savory backbone.
- Olive oil (2 Tbsp): Needed to sauté the mushrooms and onions until tender and flavorful.
- Pepper (1/2 tsp): Just enough to give a little warmth without overpowering the delicate balance.
- Flour (2 Tbsp): Helps create a luscious, gravy-like consistency in the mushroom mixture.
How to Make Baked Mushroom Stuffed Chicken Thighs Recipe
Step 1: Marinate the Chicken
Start by combining your chicken thighs with the finely grated onion, mayonnaise, salt, and Mrs. Dash in a large bowl. This marinade isn’t just about flavor; the grated onion gently tenderizes the chicken, while the mayo keeps it juicy during baking. Letting the chicken marinate in the fridge while you prepare your mushroom stuffing will ensure every bite is deeply flavorful.
Step 2: Prepare the Mushroom Stuffing
Rinse and dry your mushrooms before slicing them. Dice the remaining half onion finely. Heat olive oil in a pan over medium heat and add the mushrooms and onions. Cover and cook for about 8 minutes, stirring occasionally to let the mushrooms release their natural juices. Retain this liquid; it’s pure flavor magic. Sprinkle in salt, pepper, and flour, whisking everything together. Continue to sauté for 30 seconds more until the mixture thickens to a gravy-like consistency. This luscious stuffing will be the heart and soul of your baked chicken.
Step 3: Stuff the Chicken Thighs
Lay each marinated chicken thigh flat with the skin side down on a clean surface. Spoon a generous tablespoon of the mushroom filling into the center. Wrap the chicken around the stuffing, folding it carefully so the filling stays sealed inside. Place each stuffed thigh in your baking pans, folded side down, ensuring they’re nestled close but not overcrowded. This will help them cook evenly and keep all those delicious juices intact.
Step 4: Season and Bake
Sprinkle a little extra Mrs. Dash over the tops of the chicken thighs to boost flavor. Cover your pans tightly with aluminum foil to trap moisture and bake at 350 degrees for 1 hour. After an hour, remove the foil and drain about 75% of the liquid, which you can keep for a savory gravy if you’d like. Return the pans to the oven and bake an additional 15 minutes to let the chicken finish cooking and firm up beautifully.
Step 5: Finish with a Crisp, Golden Top
If you love a crispy top, turn on the broiler and bake for another 3 to 5 minutes, watching carefully to avoid burning. Brushing the tops with a bit of olive oil before broiling will give them a gorgeous, appetizing sheen that’s simply irresistible. This final step elevates the dish visually and texturally, making every bite a perfect contrast of tender and crisp.
How to Serve Baked Mushroom Stuffed Chicken Thighs Recipe
Garnishes
Fresh herbs like chopped parsley or thyme add an inviting burst of color and freshness when sprinkled on top before serving. A light drizzle of extra virgin olive oil enhances the golden crust and adds a silky finish, making each bite feel extra special.
Side Dishes
This dish pairs beautifully with garlic mashed potatoes or creamy polenta to soak up the savory mushroom juices. Roasted seasonal vegetables bring color and a hint of sweetness, while a crisp green salad provides a refreshing counterpoint to the rich, hearty flavors.
Creative Ways to Present
For a dinner party, slice the stuffed chicken thighs to reveal the mushroom filling’s enticing swirl and arrange them elegantly on a platter. Serve with small ramekins of herb-infused gravy or a tangy dipping sauce to customize each plate. You can also present the thighs stuffed and whole on individual plates, garnished with a sprig of rosemary or thyme for a rustic, farm-to-table feel.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Mushroom Stuffed Chicken Thighs Recipe stays delicious when refrigerated in an airtight container for up to 3 days. Make sure to cool the chicken completely before storing to maintain its juicy texture and flavor.
Freezing
If you want to save some for later, this dish freezes well. Wrap each stuffed thigh tightly in plastic wrap and place them in a freezer-safe container or bag. They’ll keep for up to 2 months. When you’re ready to enjoy them, thaw them overnight in the fridge for best results.
Reheating
Reheat your leftovers gently in the oven at 325 degrees Fahrenheit, covered with foil, so the chicken doesn’t dry out. Alternatively, warming them in a microwave on medium power works if you’re short on time, but be sure to watch carefully to prevent rubbery texture. Adding a splash of broth or water before reheating can help maintain moisture.
FAQs
Can I use chicken breasts instead of thighs?
While chicken breasts can be used, thighs are preferable due to their higher fat content, which keeps them moist and flavorful, especially when stuffed and baked. If using breasts, consider adding a bit more mayo or oil to prevent dryness.
Do I need to skin the chicken thighs?
Skinless thighs work well and are easier to roll, but using skin-on chicken thighs will add extra flavor and crispness on top if you broil at the end. It comes down to personal preference.
What type of mushrooms work best?
Common white button mushrooms or cremini mushrooms are perfect because they have a firm texture and mild flavor that complements the dish. Avoid overly watery mushrooms like shiitake unless you cook them extra long to reduce moisture.
Can I make this recipe gluten-free?
Absolutely! Substitute the flour with a gluten-free alternative like cornstarch or rice flour to achieve the same thickening effect for the mushroom gravy filling.
Is there a good substitute for mayonnaise?
If mayo isn’t your thing, Greek yogurt can be a suitable substitute that still adds moisture and a bit of tang, though the flavor profile will be slightly different. Just be cautious with cooking time to avoid curdling.
Final Thoughts
This Baked Mushroom Stuffed Chicken Thighs Recipe is a genuine crowd-pleaser that feels indulgent yet simple enough for a weeknight supper. It’s one of those dishes you’ll want to make again and again, sharing with friends and family because it’s just that good. Give it a try, and I promise it will become a recipe you reach for whenever you want to treat yourself to something truly comforting and delicious.
Print
Baked Mushroom Stuffed Chicken Thighs Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 to 12 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
Delicious baked chicken thighs stuffed with a savory mushroom and onion filling, marinated in a flavorful blend of mayonnaise, seasoning, and grated onion, then baked to perfection with a crispy golden top option.
Ingredients
Chicken Marinade
- 15 boneless chicken thighs (skinless or skin-on)
- 1/2 large onion, finely grated
- 1 cup mayonnaise
- 1 tsp salt
- 1 Tbsp Mrs. Dash or your favorite salt-free seasoning (plus more for topping)
Mushroom Stuffing
- 1 lb mushrooms, rinsed, patted dry, and sliced
- 1/2 large onion, finely diced
- 2 Tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 Tbsp all-purpose flour
Instructions
- Prepare the chicken marinade: In a large bowl, combine the chicken thighs with grated onion, mayonnaise, salt, and Mrs. Dash seasoning. Mix thoroughly to coat all pieces and marinate in the refrigerator while preparing the mushroom stuffing.
- Make the mushroom stuffing: Heat a large pan over medium heat and add olive oil. Add sliced mushrooms and diced onion, then cover and cook for about 8 minutes, stirring occasionally to retain the liquid. Season with salt and pepper. Sprinkle flour over the mixture, whisk to combine, and sauté for an additional 30 seconds until the mushrooms develop a gravy-like consistency.
- Stuff the chicken thighs: Lay each marinated chicken thigh flat on a clean surface, top side down. Spread open and place a heaping tablespoon of the mushroom stuffing in the center. Fold the sides of the chicken thigh to cover the mushrooms completely, then place folded side down into prepared baking pans, ensuring the stuffing is sealed inside. Toothpicks are not necessary as the chicken holds together well.
- Arrange and season: Place the stuffed chicken thighs on two 11×9 inch metal or glass baking pans, spacing them so they are barely touching but not crowded. Sprinkle a little more Mrs. Dash over the tops for added flavor.
- Bake the chicken: Cover the pans tightly with aluminum foil and bake at 350°F (175°C) for 1 hour. Afterward, remove the foil, carefully drain about 75% of the accumulated liquid (reserve if desired for gravy), then bake uncovered for an additional 15 minutes.
- Optional crisping: For a crisp and golden top, set the oven to broil and continue baking the chicken for 3 to 5 minutes until golden brown. For a more appealing finish, brush the tops with a little olive oil before broiling.
Notes
- Skin-on chicken thighs can be used if preferred, though the recipe uses skinless.
- Mrs. Dash is a salt-free seasoning blend; you may substitute with your favorite salt-free seasoning.
- Do not skip the marinating step as it enhances flavor and tenderness.
- Be careful when draining the liquid after the first bake to avoid spilling.
- Broiling at the end is optional but recommended for a crispy, attractive finish.
- Make sure not to overcrowd the baking pans to allow even cooking.
