Baked Mushroom Stuffed Chicken Thighs
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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.
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.
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)
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.
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.
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.
Baked Mushroom Stuffed Chicken Thighs
- 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
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.
Read comments/reviewsAdd comment/review
Hi Natasha, Could you use boneless skinless Chicken Breasts? and stuff them or pound and roll them with the same recipe?
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.
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.
Aww, I’m so glad you find your recipes here. Thank you, Norma.
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
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.
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!
Hi there, you can freeze it and reheat it for a later time but I haven’t tried making it ahead of time.
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.
Wow, thanks for your perfect rating! We appreciate it.
Hi Natasha, I dont eat mayo, whats a good substitute ?
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 🙂
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?
Thanks for your great comments, Mona. Yes, you can freeze it and reheat it for a later time.
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.
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.
Excellent recipe, Natasha. 😋 As usual, I can count on your recipes! I know I will be making this again.
That’s so awesome Gee! I’m happy you enjoyed this recipe!
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?
Hi Elena, I think that may work, although I haven’t tried that before.
I’m wondering if this recipe can be done in the slow cooker?
Hi Em, I honestly haven’t tried that so it would have to be an experiment. I wish I could be more helpful!
Natasha, can I marinate chicken overnight?
Hi Dana, that should work fine to marinate overnight.
I want to try these… Do you think I could use plain yoghurt, instead of the mayo?
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 🙂
Hi Natasha. Could you please tell me how to make gravy out of the juices from this delicious recipe? Thanks
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.
Will try that. Thank you Natasha!
One more question. Do you trim all that fat from the chicken thighs in this recipe?
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. 🙂
Hi! I was wondering, can you bake these in a pot with a lid instead of foil? Thanks.
Hi Liliya, I think that would work, except you don’t want to crowd these or they will remain too juicy.
This is my fave recipe ever!! Its soooo good! 🙂 I used more mushrooms tho. Thank you Natasha.
You are very welcome Olya and thank you for sharing such a nice review with us 😀.
I am planning on making this recipe tonight. I was wondering if you’ve ever tried it with chicken breasts. I also think its only going to be about half of what the recipe call for but I was planning on leaving the extra mushrooms and onions in the pan. What do you think?
I haven’t tried that, but I’m concerned the chicken breasts would not be as tender as thighs.
these sound very very good to me …. I had to read it twice tho because I wanted to try these only set the stuffed chicken thigh into a scraped out portabella whole cap and seal edges with the chicken covering the stuffing mixture…what do you think? I will bake these little guys off… sounds better every minute… Love your stuffing…
Placing it in a portabella mushroom cap and then baking would probably over-bake the mushroom cap and cause it to juice out. It sounds delicious, but I’m not sure it would work out without the mushroom caps turning weird.
Hi Natasha! I’ve made these so many times and love them. But is it possible to make the filling and marinate the meat the night before and just assemble it next day? I have a newborn and doing this all at once is close to impossible lol
I completely understand where you’re coming from. I was there 4 months ago, and it’s still hard with a 5-month old! :). Yes, you can absolutely do the prep and marinating the night before. You might add just a tiny bit less salt if marinating for longer.
OMG sooooo good! Thank you for this delicious recipe. Didn’t have any Mrs Dash but used what was handy. Also used some of the juice for gravy, extra delish!
OMG sooooo good! Thanks for this amazing recipe. Didn’t have any Mrs Dash but used what I had on hand. Also made a gravy with the juices, extra delish! A winner with the whole family 🙂
I’m so happy you enjoyed the recipe! Thank you so much for your great review.
This looks completely perfect but I have a question, my fiance does not like mayo at all and im not sure what a good substitute would be. do you have any suggestions. also im using the 25% recipe you posted for someone else only 4 thighs.
Hi Chad, the mayo makes the chicken more tender and most of the mayo in the marinade comes off as oil and ends up in the pan, but you could substitute with sour cream. One of my readers said that instead of mayo they used sour cream and topped with cheese last 15 mins in the oven. The cheese would be a good idea to keep the thighs from drying out since sour cream doesn’t have as much fat as Mayo
Such an easy dinner and so delicious!! my families favorite!
I’m so glad your family loves it 🙂 Thanks Luba!
I make something very similar.. I use boneless skin on thighs and pound both sides. Sprinkle the inside of the meat with your favorite seasoning, s&p, vegeta. Drain mushrooms from a can and top each thigh with those and then sprinkle on top with mozzarella cheese. Roll each one and sprinkle with the same seasonings on top but add paprika as well. Add about 1/2 cup boiling water into the bottom of glass dish and bake covered with foil for about 1.5 hours. We then boil pasta (usually dottalinis) and pour the gravy from the meat on top. Mmmm. So so good.
Thank you so much for sharing! 🙂
Natasha, I just made this today together with the chives mashed potato and omg so gooooood! My bf loveeeeeed them both! Thank you Natasha! Great recipes!
Thank you so much for your great review! I sure appreciate it 🙂 Have an awesome day Thanh 🙂
I made it last night for dinner. My previous experience with meat marinated in mayo (the rib recipe) was not the best, but this dish is sooo good and so little prep work! I stuffed only 6 tights and used the other half of the mushrooms and onion mix to make gravy (I added the strained liquid from the chicken after 1hr bake time, some heavy cream, red pepper flakes and fresh chopped parsley). I had to use toothpicks to secure the tights but pulled them out before serving. Served with steamy brown rice and brocollini with roasted red peppers! Thank you!
I’m so glad you enjoyed the recipe Gosia! I’m working on getting another recipe from my cousin; her ribs are incredible!
I made these last weekend and they turned out so dry:( I might have over broiled them because I couldn’t get the pretty color you achieved. So that might have dried it out. ALOT! lol. too bad….
Oh man that sucks. 🙁 What a bummer! These definitely shouldn’t be dry. Leaving them under the broiler is the most likely culprit. You might have a stronger broiler than mine. Also, it helps if you don’t crowd the chicken in the pan.
so I wanted to make a healthier version of this recipe and wanted to substitute the mayo with something like greek yogurt, was wondering if that would work..
thanks for your feedback ahead of time! 🙂
I haven’t tried it with greek yogurt and I’m not sure what the consistency would be like in the oven. If you do try, I’d use the full fat (not fat free) version. The mayo keeps the chicken moist and gives it great flavor. I’m just not sure if yogurt would get weird or curdly 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 😉
Just made these for dinner and yum…they were delicious! I used to make similar ones but instead of mayo I used sour cream and topped with cheese last 15 mins in the oven. Have to admit, hubby loved your version more 🙂
Thank you so much for such good recipe. It’s a keeper!
Thank you for the good report Vika and you are welcome :).
Hi Natasha. I have a question. I would like to make this for Sunday’s after church lunch, but was going to make them on Sat. How do I go about reheating them again without drying them up?
I think these are best fresh, but I’d probably re-heat them by covering with foil and putting them back in the oven. If you are re-heating for the next day, skip the broiling step the first time.
Im only cooking for 2 people and this recipe sounds delish. How do I go about cutting this down to suit 2 lg thighs?
For 2 large thighs, I’d cut everything down to about 1/4 of the recipe,
2 large boneless chicken thighs (I used skinless, but skin-on are ok)
1/2 small onion, finely grated
3 Tbsp mayo
1/4 tsp salt
1/2 tsp Mrs Dash or your favorite salt-free seasoning, plus more for the top
1/2 small onion, finely diced
1 tsp olive oil
1/4 tsp salt
1/8 tsp pepper
1/2 Tbsp Flour
Hope that helps 🙂
Hi Natasha this recipe looks yummy can’t wait to try it.. I’m new to cooking so I’m wondering what the mayo does for the chicken ?
I makes it juicy and moist 🙂
Love this recipe Natasha! So many ideas to prepare chicken.
Just a suggestion. It would be nice to have an extra column for bake temperature, next to a total time on the print section 🙂 Thanks again for all you do!
Hmmm… I don’t know if I have that much control over the format, but I can sure try. Thanks so much for the suggestion! 🙂
Yet another absolutely wonderful recipe. I used Portabella mushrooms and scaled down version (4 organic thighs). My husband raves about all of your recipes since I am constantly trying many of them with great success. We thank you for sharing!
I bet organic thighs taste even better! We’ve recently decided to switch to organic chicken. Bought some and froze it but haven’t tried it yet to see if there’s a difference in taste.
I made them yesterday, delicious!
And my kids loved them. So, will be making again.
Thank you for the recipe!
I’m so glad you enjoyed the recipe! 🙂
are those supposed to be small? I have chicken thighs from Costco(skinless, bonless) are those good? also can I marinated the meat over night? and do you think different mushrooms would b ok? I have Chanterelle mushrooms, we went mushroom picking and have a whole bunch of them, gotta use them somehow.. thanks in advance!!!!
I used the boneless skinless thighs from costco for this recipe. You can marinate overnight. I haven’t tried cooking with chanterelle mushrooms but I just did a google search and I think it should work. Do they need any special pre-boiling like some wild mushrooms do?
I tried this recipe out today, and it was amazing! The chicken was so flavorful & moist! Only thing I did differently was use lisichki mushrooms (we picked ourselves) for the center instead of the other mushrooms. This recipe is def a keeper! Thanks 🙂
Wow that’s so cool to stuff the mushrooms you picked yourself! Did you have to do some special prep for the mushrooms like pre-cooking them or was it the same as store-bought?
I will be using chicken breast tenders when I make this—I live in Moscow, RUssia right now and can’t find boneless, skinless thighs. How many pounds would you guess I should use?
Use the same weight as the thighs. 🙂
Natasha…I made them and were delicious – only mine did not come out as nice and golden as yours..any suggestions? Did you broil the ones in the photo to get that color? thx
Yes, see step 5 🙂
One word to describe this dish: Scrumptious!
I like it :).
I made these twice and they are delicious
Awesome, thanks for sharing :).
Thank you, that helps alot!
Natasha, quick question…no one sells deboned chicken thighs here…do I just cut the bones out with a knive?
Man that’s a bummer! It’s just more work but yes you can debone them.
Natasha thank you for the recipe, right now i have on hand only 4 chicken thighs and i wanted to make this dish, i could minimize some of the sizes from menu but not all of it… if its possible can you make the right proportions for 2-4 people serving. Thank you! I do appreciate…
You can cut everything down to about 25% of the recipe;
4 boneless chicken thighs (I used skinless, but skin-on are ok)
1/2 small onion, finely grated
1/4 cup mayo
1/4 tsp salt
1 Tsp Mrs Dash or your favorite salt-free seasoning, plus more for the top
1/4 lb Mushrooms
1/2 small onion, finely diced
1 Tbsp olive oil
1/4 tsp salt
1/8 tsp pepper
1 1/2 Tsp Flour
🙂 I hope that helps
I added 1/4tsp turmeric to the marinade
I made this Chicken last night and it was the bomb! so juicy and filled with lots of good flavor. I made it with the chives mashed potato. Thank You for such a wonderful recipe!
I’m so happy you enjoyed it. 🙂
Natasha,,You’ve done it again ! :>)
Made me hungry, and it’s 11:34 here in Arizona. I have some chicken thighs in the freezer so I’m trying this recipe ASAP.
Also I will be sending you my daughter-in-law’s recipe from Germany for “Redwine-Chocolate-Cake (Rotweinschokoladenkuchen), as soon as I get it posted.
Your cooking buddy,
Oh that sounds awesome! I look forward to it!!!
this looks incredibly good!!!!!!
Looks really GOOD. =) will definitely try the recipe soon. Can you use chicken breast for this recipe?
You can but I suggest thighs since its way more tender than chicken breast.
I just took this out of the oven!! Tastes amazing! Definitely will be making this again. My husband loves baked chicken and mushrooms and together it turns out delicious! 5 stars!!
Yay!!! Woot woot! I’m so happy you both loved it 🙂
My husband would love this! Thanks so much for this awesome recipe! 🙂
You’re welcome 🙂 I hope you both LOVE it!
Looks good. By the looks of these pics I assume using foil to line the pan would be a good idea? 🙂
It might be a good thing 😉 just keep in mind you will be draining off extra liquid. A glass dish would work well without lining.
These sound really good. Thank you.
You’re welcome 🙂 they were quite tasty!
This looks really good. My hubby loves mushrooms. I am just wondering why you didn’t use thighs with skins?
You can if you want to. They might be even juicier. 🙂 these were the ones at Costco and it was either year or the ones with bones. I was being lazy 🙂
oh lol 🙂 they might be more fatty too 😉 But I was just thinking it might be easier to wrap them.
This dish looks absolutely mouth watering. I make something very similar I stuff them with mushroom, onion, carrots, and cooked rice! It’s a whole meal in one
Ooh with rice too. Yum! Do you have a recipe you can share or is it to taste/ na glaz?
I just do it na glaz.. its very scrumptious!
I love chicken thighs and prefer them to breasts, without the skin. And mushrooms…Ukrainians definitely like to stuff something with something.:)
Ha ha, yes! I love to stuff foods. It makes the whole thing so much more tender! 🙂
Should these be boneless chicken thighs or the ones with the bone. Also, which Mrs. Dash do you use? I never bought any because I use vegeta, but vegeta has salt.
Thank you for this great recipe!
These are the boneless, skinless thighs, but you can use the ones with skin (it might be even juicier). I don’t buy the ones with bones because I’m too lazy to bone them ;). I use the garlic version of Mrs. Dash, but you can also use the plain one.
It’s strange but I prefer Natasha I think it’s less official I guess. Nice to meet you too.
I agree. My name badge at work says Natasha 🙂
I think it only creates confusion between non-Russians, because in Russia every Natalia is a Natasha just like every Svetlala is a Sveta 🙂 My daughter was born in Canada and I named her Natasha, just like that – Natasha. I knew if I did the Natasha/Natalia thing it would create confusion..so some people suggested Natalie, but I like her name to reflect her heritage and I think Natasha can stand alone!!
BTW, the thighs look fantastic!
Yes!!! That’s awesome! It is a strong name by itself 🙂 P.S. Thank you, they taste fantastic as well 🙂
You would not believe how many people call me Natalie. You are right , it’s the problem only outside Russia. My little one cannot say Natasha ,so he if he needs to say my name he says Matasha, I think it’s helarrious.
My niece calls me neetasha 😉 it is pretty funny
I make similar ones. I do not use mio, and put a little bit of chicken broth on the bottom of the baking pan. Very tasty.
I just found you blog and love it. By the way I have the same problem with the name Natalia (Natasha). One time the teacher thought she has extra student , lol
You’re telling me! I’m always getting questions about my name. It’s strange that a nickname is not any shorter than the original. People must think I changed my name. 🙂 Nice to meet you Natasha!
I have the same issue, girls.:) So, I just go by Olena, not Lena. Canadians say Lina anyways. And Olena sounds like Alina. So, I just accepted my new name LOL.