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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
Ingredients
- 15 Chicken thighs, boneless (I used skinless, but skin-on is ok)
- 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 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.
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?
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.
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! 🙂
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?
Thanks!
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
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 🙂
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?
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
Use the same weight as the thighs. 🙂