If you’re on the hunt for a comforting dish that’s packed with savory flavors, look no further than this Baked Mushroom Stuffed Chicken Thighs Recipe. It features juicy marinated thighs enveloping a luscious mushroom and onion filling, all baked until everything melds into golden, mouthwatering perfection. Whether you’re hosting friends or just want to treat yourself to something special yet easy, this recipe will have everyone coming back for seconds.

Baked Mushroom Stuffed Chicken Thighs Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a few well-chosen, everyday ingredients come together to make this dish truly spectacular. Every component brings something unique—richness, earthiness, tenderness, or that essential hint of spice—ensuring that every bite of the Baked Mushroom Stuffed Chicken Thighs Recipe bursts with flavor and delivers a beautiful presentation.

Chicken thighs (15, boneless, skinless or skin-on): For maximum juiciness and rich flavor, chicken thighs offer the perfect balance for stuffing and baking.
Onion (1/2 large, finely grated): The grated onion infuses the chicken with moisture and a subtle sweetness during marination.
Mayonnaise (1 cup): This not only locks in moisture but helps create an irresistibly creamy texture in the chicken.
Salt (1 tsp for marinade, 1 tsp for stuffing): Proper seasoning brings all the flavors to life—don’t skip or skimp!
Mrs. Dash (1 tbsp + extra for topping): This blend adds an aromatic kick without extra salt; use your favorite salt-free blend for variety.
Mushrooms (1 lb): Earthy and meaty, mushrooms are the star of the filling, turning soft, juicy, and deeply flavorful after cooking.
Onion (1/2 large, finely diced): Diced onions in the stuffing add texture and another layer of sweet, caramelized depth.
Olive oil (2 tbsp): Helps cook the mushrooms and onion, lending richness and a hint of fruitiness.
Pepper (1/2 tsp): A touch of heat sharpens the flavors, balancing out all the richness.
Flour (2 tbsp): Gives the mushroom mixture a creamy, gravy-like consistency—no runny filling here!

How to Make Baked Mushroom Stuffed Chicken Thighs Recipe

Step 1: Marinate the Chicken

Begin by getting your chicken thighs marinated to absorb maximum flavor. In a large bowl, mix together the chicken thighs, grated onion, mayonnaise, salt, and Mrs. Dash until each piece is beautifully coated. Pop the bowl in the fridge, letting the spices and creamy marinade soak in while you prep your mushroom filling. This marination step guarantees your Baked Mushroom Stuffed Chicken Thighs Recipe will be moist and taste like it was cooked with love.

Step 2: Prepare the Mushroom Stuffing

While the chicken is relaxing in its marinade, turn your attention to the earthy filling. Rinse and pat dry your mushrooms, then slice them up. Finely dice half an onion for added sweetness and texture. Heat up olive oil in a large skillet over medium, then add the mushrooms and onion. Cover and cook for about 8 minutes, stirring now and then, until the mushrooms melt down and their liquid is released. Stir in salt, pepper, and a sprinkle of flour—this little trick creates a gravy texture that helps the stuffing stay put inside your chicken. Remove from the heat and let it cool a bit while you get ready to stuff.

Step 3: Stuff the Chicken Thighs

Now comes the fun part. Lay each marinated chicken thigh, skin or smooth side down, on a cutting board or clean surface. Flatten them gently with your hand, then spoon a generous mound of mushroom filling into the center of each thigh. Carefully fold the chicken around the filling, tucking it in as best as you can—no need for perfection. Place your stuffed thighs seam-side down in a large baking pan, arranging them in a neat row.

Step 4: Bake

Once all the thighs are plump and filled, sprinkle a little more Mrs. Dash over the top for an extra layer of flavor and color. Cover the pan snugly with foil and bake at 350°F for 1 hour. After that, remove the foil, drain off most of the liquid (save some for a bonus gravy if you’d like), and return the pan to the oven, uncovered, for 15 more minutes. This helps intensify the flavors and ensures the chicken is fully cooked with a luscious filling.

Step 5: Crisp the Tops (Optional)

If you crave a gorgeous golden finish (and honestly, who doesn’t?), set your oven to broil. A quick 3 to 5 minutes under the broiler is enough to crisp up the chicken tops. For a show-stopping sheen, brush each thigh with a touch of olive oil before broiling. The result? An absolutely drool-worthy Baked Mushroom Stuffed Chicken Thighs Recipe that looks as good as it tastes.

How to Serve Baked Mushroom Stuffed Chicken Thighs Recipe

Garnishes

Top off your dish with a sprinkle of fresh chopped parsley or chives for a burst of bright green. If you’re feeling a bit fancy, scatter over some thinly sliced green onions, or a dusting of smoked paprika for color and depth. These little touches not only add flavor but make your Baked Mushroom Stuffed Chicken Thighs Recipe irresistibly beautiful when served.

Side Dishes

This hearty chicken pairs wonderfully with a side of creamy mashed potatoes, herby rice pilaf, or even a simple green salad dressed with lemon vinaigrette. Think about sides that soak up the rich juices—fresh bread or a buttery couscous are also fantastic ideas. The key is to complement, not overpower, the complex flavors at the heart of your main course.

Creative Ways to Present

For a special occasion, try plating each thigh atop a swipe of rich mushroom pan sauce with roasted seasonal vegetables artfully arranged on the side. For a family meal, arrange the stuffed thighs on a platter, scatter with garnishes, and let everyone dig in family style. If you’re meal prepping, pack each portion with its own serving of grains and veggies for a satisfying, make-ahead lunch.

Make Ahead and Storage

Storing Leftovers

Let any leftover Baked Mushroom Stuffed Chicken Thighs cool completely, then store them in an airtight container in the refrigerator for up to 3 days. The flavors just deepen and mellow, so the next-day servings are truly a treat.

Freezing

This recipe freezes beautifully! Once cooled, place the stuffed chicken thighs in a freezer-safe container or wrap them tightly in foil, then in a zip-top bag. They’ll keep in the freezer for up to 2 months. For best results, thaw overnight in the refrigerator before reheating.

Reheating

Reheat your leftover Baked Mushroom Stuffed Chicken Thighs Recipe in a 350°F oven, covered, for 20–25 minutes or until heated through. For a crisp finish, uncover for the last 5 minutes. You can also microwave on medium in short bursts if you’re in a hurry, but oven reheating will keep the chicken juicy and the filling creamy.

FAQs

Can I use chicken breasts instead of thighs?

Definitely! Chicken breasts can be used, but since they tend to be less juicy than thighs, make sure not to overcook them. Pound them thin for easier stuffing, and keep an eye on the oven so they stay tender.

What mushrooms work best for the filling?

Cremini, white button, or even baby bella mushrooms all work perfectly. Feel free to get creative with wild varieties for a deeper, earthier flavor profile in your Baked Mushroom Stuffed Chicken Thighs Recipe.

How do I keep the stuffing from leaking out?

Placing the stuffed thighs seam-side down in the pan helps contain the filling. Rolling or folding the chicken securely, and not overstuffing, also ensures everything stays neatly inside during baking.

Can I make these ahead of time?

Yes! Prepare and stuff the chicken thighs a day in advance, then cover and refrigerate. When you’re ready to bake, just bring them to room temperature and follow the baking instructions as written.

What can I do with the juices left in the pan?

Don’t toss those delicious juices! Skim off excess fat and stir the remaining liquid into a saucepan for a quick mushroom gravy, perfect for drizzling over the stuffed chicken or any sides you serve with it.

Final Thoughts

If you’re craving a dish that wraps comfort, flavor, and a touch of elegance into every bite, give this Baked Mushroom Stuffed Chicken Thighs Recipe a try. It’s a proven favorite at my table, and I’m sure it’ll earn plenty of rave reviews at yours! Happy cooking!