Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 1 cup shredded Gouda cheese (smoked Gouda works beautifully for extra depth)
- 1 cup finely chopped mushrooms (cremini or button mushrooms are perfect)
- 2 cloves garlic, minced
- 2 tablespoons olive oil, plus extra for drizzling
- 1 tablespoon unsalted butter
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- 1/4 cup white wine or chicken broth (optional, for deglazing)
- Fresh parsley, chopped, for garnish
If you’re not a fan of Gouda, feel free to swap it out for mozzarella or fontina — both melt wonderfully and bring their own subtle flavours. For the mushrooms, if you want a more robust taste, shiitake or portobello work well, but I always reach for cremini because they’re earthy yet mild, much like the comforting simplicity of the Devon countryside.
Instructions
- Preheat your oven to 375°F (190°C). This temperature is just right to cook the chicken through without drying it out.
- Using a sharp knife, carefully slice a pocket into each chicken breast. The trick is to cut deep enough to hold the filling but not so deep that it splits the breast entirely — I learned this the hard way one Sunday morning, when my pocket turned into a chicken butterfly!
- Heat the olive oil and butter in a large skillet over medium heat. Once melted and shimmering, add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the chopped mushrooms and thyme, seasoning with a pinch of salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. This step is key to developing that rich, earthy flavour reminiscent of the Sunday stews I grew up loving.
- If you’re using white wine or chicken broth, pour it in now to deglaze the pan, scraping up any browned bits from the bottom. Let the liquid reduce slightly, about 2-3 minutes, then remove the skillet from the heat.
- Stir the shredded Gouda cheese into the mushroom mixture, allowing it to melt slightly and bind the filling together.
- Carefully spoon the warm filling into the chicken pockets. Don’t be shy — the more filling, the better! Use toothpicks to secure the openings if needed.
- Heat a clean drizzle of olive oil in the skillet over medium-high heat. Sear each stuffed chicken breast for about 2-3 minutes per side until golden brown. This seals in the juices and creates a lovely crust.
- Transfer the seared chicken breasts to a baking dish and pop them into the preheated oven. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (75°C). I always set a timer but keep an eye on that colour — you want the chicken moist and tender, not dry.
- Once cooked, let the chicken rest for 5 minutes before slicing. This pause is essential, as it allows all those lovely juices to redistribute, making every bite succulent.
- Garnish with freshly chopped parsley and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
