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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.Β 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 sautΓ©ing 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)

baked-mushroom-stuffed-chicken-thighs-6

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.

baked-mushroom-stuffed-chicken-thighs-10
baked-mushroom-stuffed-chicken-thighs-12

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

5 from 16 votes
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 50 minutes
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $14-$16
Servings: 8 -12

Ingredients

  • 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

  1. How to Make Amazing Mushroom Stuffed Chicken Thighs:
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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

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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • 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. πŸ˜‹ 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 πŸ™‚ 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. πŸ™‚ 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! πŸ™‚ 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 πŸ˜€. Reply

  • Shira
    November 25, 2015

    Hi,
    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? Reply

    • Natasha
      natashaskitchen
      November 25, 2015

      I haven’t tried that, but I’m concerned the chicken breasts would not be as tender as thighs. Reply

  • will
    November 21, 2015

    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… Reply

    • Natasha
      natashaskitchen
      November 21, 2015

      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. Reply

  • Anna
    August 12, 2015

    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 Reply

    • Natasha
      natashaskitchen
      August 12, 2015

      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.  Reply

  • January 20, 2015

    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! Reply

    • January 20, 2015

      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 πŸ™‚ Reply

    • Natasha
      natashaskitchen
      January 20, 2015

      I’m so happy you enjoyed the recipe! Thank you so much for your great review. Reply

  • Chad
    October 7, 2014

    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. Reply

    • Natasha
      natashaskitchen
      October 7, 2014

      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 Reply

  • Luba
    September 29, 2014

    Such an easy dinner and so delicious!! my families favorite! Reply

    • Natasha
      natashaskitchen
      September 29, 2014

      I’m so glad your family loves it πŸ™‚ Thanks Luba! Reply

  • Valentina
    August 27, 2014

    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. Reply

    • Natasha
      natashaskitchen
      August 28, 2014

      Thank you so much for sharing! πŸ™‚ Reply

  • Thanh
    July 29, 2014

    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! Reply

    • Natasha
      natashaskitchen
      July 29, 2014

      Thank you so much for your great review! I sure appreciate it πŸ™‚ Have an awesome day Thanh πŸ™‚ Reply

  • Gosia S
    June 24, 2014

    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! Reply

    • Natasha
      natashaskitchen
      June 24, 2014

      I’m so glad you enjoyed the recipe Gosia! I’m working on getting another recipe from my cousin; her ribs are incredible! Reply

  • Marina
    May 14, 2014

    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…. Reply

    • Natasha
      natashaskitchen
      May 14, 2014

      Oh man that sucks. πŸ™ 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. Reply

  • Dasha Tatarinov
    April 7, 2014

    Hi Natasha,
    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! πŸ™‚ Reply

    • Natasha
      natashaskitchen
      April 8, 2014

      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 πŸ˜‰ Reply

  • Vika
    February 4, 2014

    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 πŸ™‚
    Thank you so much for such good recipe. It’s a keeper! Reply

    • Natasha
      natashaskitchen
      February 5, 2014

      Thank you for the good report Vika and you are welcome :). Reply

      • Vika
        August 13, 2014

        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?
        Thanks! Reply

        • Natasha
          natashaskitchen
          August 13, 2014

          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. Reply

  • shawn
    January 8, 2014

    Im only cooking for 2 people and this recipe sounds delish. How do I go about cutting this down to suit 2 lg thighs? Reply

    • Natasha
      natashaskitchen
      January 8, 2014

      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
      4 Mushrooms
      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 πŸ™‚ Reply

  • Jackie
    January 2, 2014

    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 ? Reply

    • Natasha
      natashaskitchen
      January 2, 2014

      I makes it juicy and moist πŸ™‚ Reply

  • Larissa
    December 16, 2013

    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 πŸ™‚ Thanks again for all you do! Reply

    • Natasha
      natashaskitchen
      December 16, 2013

      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! πŸ™‚ Reply

  • Zina P
    September 30, 2013

    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! Reply

    • Natasha
      natashaskitchen
      September 30, 2013

      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. Reply

  • Nataliya
    September 20, 2013

    I made them yesterday, delicious!
    And my kids loved them. So, will be making again.
    Thank you for the recipe! Reply

    • Natasha
      natashaskitchen
      September 20, 2013

      I’m so glad you enjoyed the recipe! πŸ™‚ Reply

  • Inna
    September 17, 2013

    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!!!! Reply

    • Natasha
      natashaskitchen
      September 17, 2013

      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? Reply

  • Marina
    September 9, 2013

    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 πŸ™‚ Reply

    • Natasha
      natashaskitchen
      September 9, 2013

      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? Reply

  • September 3, 2013

    Natasha,

    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?

    Thanks,
    Tricia Reply

    • Natasha
      natashaskitchen
      September 4, 2013

      Use the same weight as the thighs. πŸ™‚ Reply

  • mimik
    August 30, 2013

    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 Reply

    • Natasha
      natashaskitchen
      August 30, 2013

      Yes, see step 5 πŸ™‚ Reply

  • Oksana
    August 22, 2013

    One word to describe this dish: Scrumptious! Reply

    • Natasha
      natashaskitchen
      August 22, 2013

      I like it :). Reply

  • Tanya
    August 20, 2013

    I made these twice and they are delicious Reply

    • Natasha
      natashaskitchen
      August 20, 2013

      Awesome, thanks for sharing :). Reply

  • Aleonka
    August 19, 2013

    Thank you, that helps alot! Reply

  • Lesia
    August 16, 2013

    Natasha, quick question…no one sells deboned chicken thighs here…do I just cut the bones out with a knive? Reply

    • Natasha
      natashaskitchen
      August 17, 2013

      Man that’s a bummer! It’s just more work but yes you can debone them. Reply

  • Aleonka
    August 16, 2013

    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…
    Aleonka Reply

    • Natasha
      natashaskitchen
      August 18, 2013

      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
      πŸ™‚ I hope that helps Reply

      • Johnthelen
        February 17, 2015

        You’re awesome Reply

        • John
          February 17, 2015

          I added 1/4tsp turmeric to the marinade Reply

  • Tanya
    August 15, 2013

    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! Reply

    • Natasha
      natashaskitchen
      August 15, 2013

      I’m so happy you enjoyed it. πŸ™‚ Reply

  • August 15, 2013

    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,
    ArizonaBill Reply

    • Natasha
      natashaskitchen
      August 15, 2013

      Oh that sounds awesome! I look forward to it!!! Reply

  • lily
    August 15, 2013

    this looks incredibly good!!!!!! Reply

  • YanaP
    August 14, 2013

    Looks really GOOD. =) will definitely try the recipe soon. Can you use chicken breast for this recipe? Reply

    • Natasha
      natashaskitchen
      August 15, 2013

      You can but I suggest thighs since its way more tender than chicken breast. Reply

  • Lana
    August 14, 2013

    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!! Reply

    • Natasha
      natashaskitchen
      August 15, 2013

      Yay!!! Woot woot! I’m so happy you both loved it πŸ™‚ Reply

  • Oksana
    August 14, 2013

    My husband would love this! Thanks so much for this awesome recipe! πŸ™‚ Reply

    • Natasha
      natashaskitchen
      August 15, 2013

      You’re welcome πŸ™‚ I hope you both LOVE it! Reply

  • Alla
    August 14, 2013

    Looks good. By the looks of these pics I assume using foil to line the pan would be a good idea? πŸ™‚ Reply

    • Natasha
      natashaskitchen
      August 14, 2013

      It might be a good thing πŸ˜‰ just keep in mind you will be draining off extra liquid. A glass dish would work well without lining. Reply

  • Liz
    August 14, 2013

    These sound really good. Thank you. Reply

    • Natasha
      natashaskitchen
      August 14, 2013

      You’re welcome πŸ™‚ they were quite tasty! Reply

  • August 14, 2013

    This looks really good. My hubby loves mushrooms. I am just wondering why you didn’t use thighs with skins? Reply

    • Natasha
      natashaskitchen
      August 14, 2013

      You can if you want to. They might be even juicier. πŸ™‚ these were the ones at Costco and it was either year or the ones with bones. I was being lazy πŸ™‚ Reply

      • August 14, 2013

        oh lol πŸ™‚ they might be more fatty too πŸ˜‰ But I was just thinking it might be easier to wrap them. Reply

  • Inna
    August 14, 2013

    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 Reply

    • Natasha
      natashaskitchen
      August 14, 2013

      Ooh with rice too. Yum! Do you have a recipe you can share or is it to taste/ na glaz? Reply

      • inna
        August 16, 2013

        I just do it na glaz.. its very scrumptious! Reply

  • August 14, 2013

    I love chicken thighs and prefer them to breasts, without the skin. And mushrooms…Ukrainians definitely like to stuff something with something.:) Reply

    • Natasha
      natashaskitchen
      August 14, 2013

      Ha ha, yes! I love to stuff foods. It makes the whole thing so much more tender! πŸ™‚ Reply

  • Sarah Z.
    August 14, 2013

    Hi Natasha,
    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! Reply

    • Natasha
      natashaskitchen
      August 14, 2013

      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. Reply

  • Natasha
    August 13, 2013

    It’s strange but I prefer Natasha I think it’s less official I guess. Nice to meet you too. Reply

    • Natasha
      natashaskitchen
      August 13, 2013

      I agree. My name badge at work says Natasha πŸ™‚ Reply

      • Julia
        August 14, 2013

        I think it only creates confusion between non-Russians, because in Russia every Natalia is a Natasha just like every Svetlala is a Sveta πŸ™‚ 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! Reply

        • Natasha
          natashaskitchen
          August 14, 2013

          Yes!!! That’s awesome! It is a strong name by itself πŸ™‚ P.S. Thank you, they taste fantastic as well πŸ™‚ Reply

        • Natasha
          August 14, 2013

          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. Reply

          • Natasha
            natashaskitchen
            August 14, 2013

            My niece calls me neetasha πŸ˜‰ it is pretty funny

  • Natasha
    August 13, 2013

    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 Reply

    • Natasha
      natashaskitchen
      August 13, 2013

      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. πŸ™‚ Nice to meet you Natasha! Reply

    • August 14, 2013

      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. Reply

      • Natasha
        natashaskitchen
        August 14, 2013

        πŸ™‚ Reply

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