A plate of baked mushroom stuffed chicken thighs besides mashed potatoes and cucumbers

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Chicken thighs are the the juiciest part of a chicken. Imagine if you will; chomping down onto a lightly crisped shell, through a tender juicy center packed with a mouthwatering mushroom filling. Just sayin’ it like it is. My sister’s Mama-in-law, Maria, made these mushroom stuffed chicken thighs for my nieces 1st birthday party.

I told you I’d get the recipe for ya and now I’ve delivered because I’m the delivering type (I realize that only makes sense in context). These are delicious, easy, and will impress your dinner guests.

Ingredients for Mushroom Stuffed Chicken:

15 boneless chicken thighs (I used skinless, but skin-on are ok)
1/2 large onion, finely grated
1 cup mayo
1 tsp salt
1 Tbsp Mrs Dash or your favorite salt-free seasoning, plus more for the top
1 lb Mushrooms
1/2 large onion, finely diced
2 Tbsp olive oil
1 tsp salt
1/2 tsp pepper
2 Tbsp Flour

How to Make Amazing Mushroom Stuffed Chicken Thighs:

1. In a large bowl, combine thighs, grated onion, 1 cup mayo, 1 tsp salt and 1 Tbsp Mrs. Dash. Mix and marinate in the fridge while prepping your mushroom stuffing.

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2. Rinse and pat dry your mushrooms. Slice mushrooms and finely dice 1/2 onion. Heat a large pan over medium heat, then add 2 Tbsp olive oil. Add in sliced mushrooms and diced onion. Cover and cook 8 minutes, stirring occasionally.

You want the liquid from the mushrooms to remain in the pan. Sprinkle with 1 tsp salt, 1/2 tsp pepper and 2 Tbsp Flour and whisk everything together. Continue sautéing about 30 seconds until your mushrooms have a gravy-ish consistency.

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3. Place your marinated chicken thigh, top side down, on a clean surface. Spread out your chicken thigh and place a heaping Tbsp of mushroom filling into the center.

Cover the mushrooms with the sides of your chicken thigh and place (folded side down) into a deep baking pan keeping the mushrooms sealed in the chicken (The toothpicks aren’t necessary; the thighs don’t fall apart)

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4. For this recipe I arranged the stuffed thighs on 2 (11×9″) metal pans. Glass baking dishes work well too. Make sure you aren’t crowding the pans (the thighs should barely be touching). Once all of the thighs are in the pans, sprinkle a little more Mrs. Dash over the top for effect.

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5. Cover the pans with aluminum foil and bake at 350˚ F for 1 hour, then remove the foil, drain off about 75% of the liquid and discard (or keep for gravy) and bake uncovered an additional 15 min.

If you want the tops to be crisp and browned, set the oven to broil and continue to bake another 3-5 min or until the tops are golden. Finally, brush with a little olive oil to make them shine.

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If you want to make the accompanying sides on this plate, check out the crisp refrigerator pickles recipe and the luxuriously creamy garlic and chive mashed potatoes. Yes, it’s my goal to make your mouth water.

Natasha's Kitchen Cookbook

Baked Mushroom Stuffed Chicken Thighs

5 from 29 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 50 minutes

Ingredients 

Servings: 8 -12
  • 15 Chicken thighs, boneless (I used skinless, but skin-on is ok)
  • 1/2 large onion, finely grated
  • 1 cup mayo
  • 1 tsp salt
  • 1 Tbsp Mrs Dash or your favorite salt-free seasoning, plus more for the top
  • 1 lb Mushrooms
  • 1/2 large onion, finely diced
  • 2 Tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 Tbsp Flour

Instructions

  • How to Make Amazing Mushroom Stuffed Chicken Thighs:
  • In a large bowl, combine thighs, grated onion, 1 cup mayo, 1 tsp salt and 1 Tbsp Mrs. Dash. Mix and marinate in the fridge while prepping your mushroom stuffing.
  • Rinse and pat dry your mushrooms. Slice mushrooms and finely dice 1/2 onion. heat a large pan over medium heat, then add 2 Tbsp olive oil. Add in sliced mushrooms and diced onion. Cover and cook 8 minutes, stirring occasionally. You want the liquid from the mushrooms to remain in the pan. Sprinkle with in 1 tsp salt, 1/2 tsp pepper and 2 Tbsp Flour and whisk everything together. Saute an additional 30 sec until mushrooms have a gravy-ish consistency.
  • Place your marinated chicken thigh, top side down, on a clean surface. Spread out your chicken thigh and place a heaping Tbsp of mushroom filling into the center. Cover the mushrooms with the sides of your chicken thigh and place folded side down into a baking pan, keeping the mushrooms sealed in the chicken (The toothpicks aren't necessary). They don't fall apart.
  • For this recipe I arranged them on 2 (11x9") metal pans. Glass baking dishes work well too. Make sure you aren't crowding the pans (the thighs should barely be touching). Once all of the thighs are in the pans, sprinkle a little more Mrs. Dash over the top.
  • Cover the pans with aluminum foil and bake at 350 for 1 hour, then remove the foil, drain off about 75% of the liquid and discard (or keep for gravy) and bake an additional 15 min. If you want the tops to be crisp and browned, set the oven to broil and continue to bake another 3-5 min or until the tops are golden. Brush with a little olive oil to make it pretty.
Course: Main Course
Cuisine: American
Keyword: Mushroom Stuffed Chicken Thighs
Skill Level: Medium
Cost to Make: $$

Final Final Picmonkey Hashtag bannerbaked-mushroom-stuffed-chicken-thighs-2

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Recipe Rating




Comments

  • Rachel Alpert
    November 6, 2023

    I made this recipe for our guests and got a five star thumbs up from everyone.

    Absolutely delicious and tender.

    I substituted sliced canned mushrooms and sliced them up into smaller pieces.

    Also, I did not use Mrs dash as its unavailable here in Israel. Instead, I used a popular spice mixture called Toscana. Nom nom nom❤❤❤

    I saved some leftover mayo mixture to use as a great dip for raw veggies.

    Reply

    • NatashasKitchen.com
      November 6, 2023

      Thank you for sharing, Rachel!

      Reply

  • Lena
    April 11, 2023

    Great way to use chicken thighs! I didn’t have Mrs Dash seasoning and made my own blend- because of this the dish needed just a bit more of an acidic kick to it- either with the actual Mrs. Dash that has orange peel in it, or a tbsp of lemon juice into the marinade. Either way, the chicken was so soft and flavorful, we really enjoyed it!

    Reply

    • Natasha's Kitchen
      April 11, 2023

      So glad that worked out! Thanks for sharing and we’re glad that you enjoyed this recipe.

      Reply

  • Liz
    January 14, 2023

    Hi Natasha, Could you use boneless skinless Chicken Breasts? and stuff them or pound and roll them with the same recipe?

    Reply

    • NatashasKitchen.com
      January 14, 2023

      Hi Liz! I haven’t tried that. I’m sure you could but I’m concerned the chicken breasts would not be as tender as the thighs.

      Reply

  • Norma Delgado
    December 15, 2022

    A weekday win! Delicious as always. Honestly, when I have no idea what to make for dinner I always check this website and the night is saved. Thanks Natasha.

    Reply

    • NatashasKitchen.com
      December 15, 2022

      Aww, I’m so glad you find your recipes here. Thank you, Norma.

      Reply

  • Angie
    August 30, 2022

    I have made this once a week since the first time because my husband loves this so much, today I found that I ran out of aluminum foil, how do u bake it without it, and what it the purpose ? I’m new to cooking

    Reply

    • NatashasKitchen.com
      August 30, 2022

      Hi Angie, I’m glad your husband loves this recipe! 🙂 Foil helps keep the meat moist and it helps cook it evenly. I do not have an alternative recommendation for oil but you could possibly make this in an oven-safe dish that has a lid. You may need to adjust the baking time. The internal temperature should be at least 165°F, but it is recommended to cook it to an internal temperature of about 170-175°F. I hope that helps.

      Reply

  • Kota
    November 18, 2021

    Do u think I could prep them and baked the next day? They look delicious but too much to do on a work night. Thanks for all your great recipes and videos!

    Reply

    • Natasha's Kitchen
      November 18, 2021

      Hi there, you can freeze it and reheat it for a later time but I haven’t tried making it ahead of time.

      Reply

  • Gary C.
    May 15, 2021

    Natasha this is a great recipe! I’m always looking for stuffed chicken recipes and this one rates a 10. I was concerned about keeping everything intact without toothpicks but the result was compact and neat.
    Thanks.

    Reply

    • Natasha's Kitchen
      May 16, 2021

      Wow, thanks for your perfect rating! We appreciate it.

      Reply

  • Arturo
    March 16, 2021

    Hi Natasha, I dont eat mayo, whats a good substitute ?

    Reply

    • Natashas Kitchen
      March 16, 2021

      Hi Arturo, one of our readers wrote in trying this with yogurt, but I honestly haven’t tested this recipe with Greek yogurt, and I’m not sure what the consistency would be like in the oven. If you do try, I will use the full fat (not fat-free) version. The mayo keeps the chicken moist and gives great flavor. I’m just not sure if yogurt would get weird in the oven? I wish I had a good answer for you, but I haven’t tried it and don’t want to lead you astray 🙂

      Reply

  • Mona Kearnes
    August 13, 2020

    Hi Natasha, your recipes are always a hit in my family. Thank you so much!
    Now I have a quick question I hope you can answer. I made the Baked Mushroom Stuffed Chicken Thighs and I have so much left over. Can I freeze them and reheat for a later time?

    Reply

    • Natasha's Kitchen
      August 14, 2020

      Thanks for your great comments, Mona. Yes, you can freeze it and reheat it for a later time.

      Reply

  • Yuliya
    July 9, 2019

    Natasha, Im trying to make this Keto friendly. Is there anything I can replace instead of the 2 TBSP flour here? Would it make much of a difference if I omit it? Thanks.

    Reply

    • Natasha
      July 9, 2019

      Hi Yulia, I honestly haven’t tried experimenting with anything else but I think it would be worth experimenting with something like a coconut flour or a flour substitute that would still be considered keto. If you experiment, please let me know how it goes.

      Reply

  • Gee
    June 11, 2019

    Excellent recipe, Natasha. 😋 As usual, I can count on your recipes! I know I will be making this again.

    Reply

    • Natashas Kitchen
      June 11, 2019

      That’s so awesome Gee! I’m happy you enjoyed this recipe!

      Reply

  • elena
    December 28, 2018

    HI Natasha, I want to try this for novi god but I’m wondering if it’s possible to wrap the meat in bacon strips?

    Reply

    • Natashas Kitchen
      December 28, 2018

      Hi Elena, I think that may work, although I haven’t tried that before.

      Reply

  • Em
    April 25, 2018

    Hi,

    I’m wondering if this recipe can be done in the slow cooker?

    Thanks

    Reply

    • Natasha
      natashaskitchen
      April 26, 2018

      Hi Em, I honestly haven’t tried that so it would have to be an experiment. I wish I could be more helpful!

      Reply

  • Dana K.
    March 31, 2018

    Natasha, can I marinate chicken overnight?

    Reply

    • Natasha
      natashaskitchen
      April 1, 2018

      Hi Dana, that should work fine to marinate overnight.

      Reply

  • Karen
    March 1, 2018

    Hiya,

    I want to try these… Do you think I could use plain yoghurt, instead of the mayo?

    Reply

    • Natasha
      natashaskitchen
      March 1, 2018

      Hi Karen, I honestly haven’t tested this recipe with greek yogurt and I’m not sure what the consistency would be like in the oven. If you do try, I’d use full fat (not fat free) version. The mayo keeps the chicken moist and gives great flavor. I’m just not sure if yogurt would get weird in the oven? I wish I had a good answer for you but I haven’t tried it and don’t want to lead you astray 🙂

      Reply

  • Vika
    January 3, 2017

    Hi Natasha. Could you please tell me how to make gravy out of the juices from this delicious recipe? Thanks

    Reply

    • Natasha
      natashaskitchen
      January 3, 2017

      Pour off the juices into a measuring cup. Skim off 3 Tbsp of oil and transfer that oil into a frying pan over medium heat. If you don’t have quite enough oil, add a little butter. Add 3 Tbsp flour and whisk until golden.Then add the remaining pan drippings and add some chicken broth and a little milk to make it creamier if desired. The total liquid with drippings+broth+milk should be about 2 to 2 1/2 cups. Add more broth to get desired consistency – add more if you want it thinner. The process is just like my turkey gravy recipe.

      Reply

      • Vika
        January 6, 2017

        Will try that. Thank you Natasha!
        One more question. Do you trim all that fat from the chicken thighs in this recipe?

        Reply

        • Natasha
          natashaskitchen
          January 6, 2017

          Hi Vika, I do try to. It’s ok if you miss some but I like my meat really clean so I don’t have to pick at it. 🙂

          Reply

  • liliya
    October 8, 2016

    Hi! I was wondering, can you bake these in a pot with a lid instead of foil? Thanks.

    Reply

    • Natasha
      natashaskitchen
      October 8, 2016

      Hi Liliya, I think that would work, except you don’t want to crowd these or they will remain too juicy.

      Reply

  • Olya
    September 16, 2016

    This is my fave recipe ever!! Its soooo good! 🙂 I used more mushrooms tho. Thank you Natasha.

    Reply

    • Natasha
      natashaskitchen
      September 16, 2016

      You are very welcome Olya and thank you for sharing such a nice review with us 😀.

      Reply

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