Chicken Thighs Stuffed With Mushrooms
on Sep 01, 2019, Updated Oct 30, 2024
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Between the crackling roasted skin and the juicy thigh meat is a savory, creamy cheese and mushroom stuffing.
I don’t always think about the potential real estate between chicken skin and the meat of the chicken…but when I do, and remember that this is a very stuffable space, I’m always happily rewarded with chicken thighs or breasts that have a whole other dimension of flavor going on…and no sacrifice of crispy skin.
In this case, the stuffing focuses on mushrooms. Besides being savory and delicious, this is a great way to use up a somewhat smallish amount of mushrooms, not enough for this or this.
This is such also a great recipe to begin to explore the different types of mushrooms out there. Kids and mushrooms aren’t always friends, but the earthy flavor is such a great addition to so many recipes, it’s a great thing to have this ingredient in your dinner repertoire.
And again, when nestled underneath a crispy crackly chicken skin, I’m just saying things get tried. (Case in point: Creamed Spinach Stuffed Chicken Thighs.)
You can absolutely use button mushrooms, available packaged in every supermarket, but many markets are also now carrying a wide range of the more exotic varieties, either packaged or in bulk. You can combine as many different types as you like in this recipe.
Between the crackling roasted skin and the juicy thigh meat is a savory, creamy cheese and mushroom stuffing.
Best Mushrooms for Stuffed Chicken
Here are some few easily available types of mushrooms to play with.
Cremini Mushrooms
These are widely available, and very sturdy. Sometimes they are labeled baby portobellos. They are still mild, but slightly deeper in flavor than plain old button mushrooms.
Portobello Mushrooms
This mushroom is actually a very mature button mushroom, with a fully grown out cap. The portobello is not strong in flavor, and has a meaty texture, which stand up well to cooking. These are great grilled.
Shiitake Mushrooms
Shiitake is a mushroom used often in Asian cooking. They are savory and meaty, and rich in flavor.
But really, any mushroom in a storm will do….oh and if it’s morel season and you are the kind of person to spend significant money on mushrooms, as some do? This would be amazing with those.
A simple spinach and romaine salad and a little pile of a pasta salad like Perfect End of Summer Pasta Salad would round out the plate nicely.
More Mushroom Recipes
- Beef Brisket with Wild Mushrooms
- Chicken with Mushrooms in Cream Sauce
- Sesame Asparagus and Shiitake Mushrooms
- Braised Chicken, Mushrooms, and Baby Artichokes
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More Recipes for Chicken Thighs:
- Rosemary and Lemon Roasted Chicken Thighs
- Greek Roasted Chicken Thighs
- Creamed Spinach Stuffed Chicken Thighs
- Chicken Thighs with Onions and Green Olives
Chicken Thighs Stuffed With Mushrooms
Ingredients
- 3 tablespoons olive oil divided
- 8 ounces mushrooms finely chopped
- Coarse or kosher salt and freshly ground black pepper to taste
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh rosemary or thyme
- 1 3-ounce package cream cheese
- 2 tablespoons grated Parmesan cheese
- 8 bone-in, skin-on chicken thighs (3 to 4 pounds)
Instructions
- Preheat the oven to 400°F. Spray a rimmed baking sheet with nonstick cooking spray (you can line it with foil or parchment paper first for easier clean up).
- Heat 2 tablespoons of the olive oil in a medium-sized skillet over medium heat, then add the mushrooms and sauté for about 10 minutes until they have given up any liquid, and that liquid has evaporated, and the mushrooms are tender and beginning to become crispy. Season with salt and pepper. Stir in the garlic and rosemary or thyme until fragrant, about 1 minute. Stir in the cream cheese and Parmesan until melted and well combined, and cool so that it’s just slightly warm or room temperature. Adjust the seasonings.
- Loosen the skin from each thigh, and place a couple tablespoons of the mushroom mixture under the skin, spreading it out beneath the skin. Brush the skin with the remaining tablespoon of olive oil, and season with salt and pepper.
- Roast for about 45 to 55 minutes, or until the chicken is cooked through (it should have an internal temperature of 165°F). Serve hot or warm.
What lovely recipes. We don’t tend to do World Menus’s in Britain on every consecutive day, but these are wonderful as ideas, scrumptious indeed. I liked the ‘links’ in blue for ideas to accompany too.
The ones I made yesterday were the chicken recipe (but as always used breast fillets). I did my best to replicate the pics of the accompanying salads & also did the ‘cauliflower steak’, I’m not sure if that is supposed to be for vegetarians (I am mostly, it doesn’t work for that, it isn’t protein for children), but I loved it. We had those salads that I tried to do, tomato/greens & beanz/sweetcorn salads & mushrooms (fried slightly then boiled they’re brown/earthy in a ‘soup’ of their own) & boiled new potatoes.
Love your site & have ordered your books off Amazon (NEW – so you get a payment), thanks for giving us all this happiness cooking!!
Thanks so much for these lovely comments! Your meal sounds delicious!