These juicy chicken thigh rolls are stuffed with a rich mushroom and cheese filling, then baked until tender and golden. Finished with a soy-honey-chili glaze, they are savory, slightly sweet, and absolutely irresistible. This dish combines comfort food with gourmet flair, perfect for family dinners or entertaining guests. Every bite bursts with umami from sautéed onions, mushrooms, garlic, herbs, and a final brush of glaze that caramelizes in the oven.
Preparation Time: 45 minutes
Cooking Time: 30 minutes
Total Time: 1 hour 15 minutes
Yield: Serves 4–6
Cuisine: Modern European fusion
Ingredients
For the Chicken
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6–8 chicken thighs (bone-in, skin-on)
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1 tsp salt
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1 tsp paprika
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Black pepper, to taste
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3 garlic cloves, crushed
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2 tbsp olive oil
For the Filling
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1 large onion, finely chopped
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1 tbsp vegetable oil
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1 tbsp butter
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250 g champignons (0.5 lb), finely chopped
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Salt and pepper, to taste
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1/2 tsp dried thyme
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120 g cheese, finely grated (Gouda, mozzarella, or cheddar)
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A handful of fresh parsley, finely chopped
For the Glaze
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2 tbsp soy sauce
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1 tsp honey
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1 tsp sweet chili sauce
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1/2 tsp turmeric
Instructions
Step 1: Prepare the Chicken Thighs
Wash the chicken thighs thoroughly and pat them dry with paper towels. Carefully cut out the bone, leaving a flat piece of meat with the skin still attached. Slightly trim any thick portions of the meat and open them like a book to create an even surface. Cover with cling film and gently pound them with a meat mallet to flatten.
Step 2: Season the Chicken
In a bowl, combine salt, paprika, black pepper, crushed garlic, and olive oil. Rub this mixture generously over the chicken pieces. Place them on a plate, brush again with the marinade, and cover with cling film. Let marinate for at least 15 minutes at room temperature.
Step 3: Prepare the Mushroom Filling
Heat vegetable oil and a piece of butter in a skillet. Add the finely chopped onion and sauté over medium heat for 5–7 minutes until translucent. Add the finely chopped mushrooms and cook until they release their moisture and begin to brown. Season with salt, black pepper, and thyme. Remove from heat and let cool slightly.
Step 4: Mix the Filling
Grate the cheese using a fine grater. In a bowl, combine the cooled mushroom mixture, grated cheese, and finely chopped parsley. Mix well until the filling is evenly distributed and cohesive.
Step 5: Stuff the Chicken
Place each chicken thigh skin-side down on a board. Spoon a generous amount of filling into the center. Fold or roll the meat around the filling, tucking the edges tightly to hold everything inside. Place seam-side down on a baking tray lined with parchment paper. Repeat with all remaining thighs. If needed, secure each roll with toothpicks to prevent the filling from falling out.
Step 6: Bake the Chicken Rolls
Preheat the oven to 190°C (374°F). Arrange the stuffed chicken rolls snugly in the baking dish. Bake for 20 minutes until the skin begins to crisp and the chicken starts to cook through.
Step 7: Prepare the Glaze
While the chicken is baking, prepare the glaze. In a small bowl, combine soy sauce, honey, sweet chili sauce, and turmeric. Whisk until smooth.
Step 8: Glaze and Final Bake
Remove the chicken from the oven and generously brush the glaze over the top and sides of each roll. Reduce oven temperature to 180°C (356°F) and return the dish to the oven. Bake for another 10 minutes until the glaze is caramelized and the chicken is fully cooked.
Step 9: Serve
Let the chicken rest for 5 minutes before serving. Remove any toothpicks. Plate with rice, mashed potatoes, roasted vegetables, or a fresh green salad. Spoon extra glaze from the baking pan over each piece for added flavor.
Nutritional Information (Per Serving)
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Calories: 410 kcal
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Protein: 28 g
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Fat: 28 g
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Carbohydrates: 9 g
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Fiber: 1 g
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Sugar: 5 g
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Sodium: Moderate
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Cholesterol: 90 mg
Origins and Popularity
Stuffed chicken dishes are beloved across many European and Mediterranean cuisines. This recipe merges the homestyle simplicity of baked chicken with gourmet elements like mushroom duxelles and a soy-honey glaze. It borrows from French roulades, Russian zrazy, and Asian glazing techniques to create a fusion that’s rich, flavorful, and visually impressive.
Reasons to Love This Recipe
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Crispy outside, creamy inside—a perfect contrast of textures
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Elegant enough for guests, simple enough for everyday
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Customizable with different fillings and glazes
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No special equipment needed
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Bakes quickly and holds well for meal prep
Health Benefits
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Chicken thighs are rich in iron and flavor
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Mushrooms are low-calorie, high in B vitamins and fiber
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Garlic and parsley support immune health
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Olive oil and turmeric have anti-inflammatory properties
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Cheese adds calcium and protein in moderation
Serving Suggestions
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Serve with creamy mashed potatoes or polenta
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Pair with steamed vegetables like broccoli or green beans
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Add a side of buttery rice pilaf or quinoa
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For lighter fare, serve with a crisp cucumber-tomato salad
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Include a drizzle of the remaining glaze as a finishing sauce
Cooking Tips
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Flatten chicken evenly to prevent overcooked edges and undercooked centers
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Let the filling cool before adding to avoid soggy rolls
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Use kitchen twine or toothpicks if rolls don’t hold easily
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Don’t overfill—this helps prevent bursting while baking
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If cheese leaks during baking, scoop and spoon it over rolls when serving
Variations
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Cream cheese mushroom filling: Add cream cheese for a creamier center
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Spinach version: Add sautéed spinach or kale to the mushroom mix
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Bacon wrap: Wrap each roll with a strip of bacon before baking
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Asian-inspired: Use ginger, soy, and sesame oil in the filling
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No cheese: Make dairy-free with chopped nuts or tofu instead of cheese
Conclusion
Cheese and Mushroom Stuffed Chicken Thigh Rolls are the kind of dish that feels like a restaurant meal but comes together easily at home. Tender meat, a creamy herbal stuffing, and a flavorful glaze make this a well-balanced, crave-worthy entrée that fits every occasion. Whether you serve it with potatoes, rice, or greens, you’ll find yourself making it again and again.
FAQ
1. Can I use chicken breasts instead of thighs?
Yes, pound the breasts thin and adjust cooking time as they cook faster.
2. Can I prepare the rolls in advance?
Absolutely! Assemble and refrigerate up to 24 hours ahead.
3. Can I freeze the cooked rolls?
Yes. Let them cool, then freeze in an airtight container. Reheat in oven.
4. Can I use other mushrooms?
Yes, cremini, portobello, or oyster mushrooms all work well.
5. What cheese works best?
Mild melting cheeses like mozzarella, Gouda, or Emmental are ideal.
6. Can I make this without the glaze?
Yes, though the glaze adds sweetness and shine. A mustard-based glaze also works.
7. How do I prevent the rolls from opening?
Secure with toothpicks or tie with kitchen twine if needed.
8. Can I make it spicy?
Add chili flakes to the marinade or use hot honey in the glaze.
9. What if I don’t have parchment paper?
Grease the baking dish well or use a silicone mat.
10. What side dishes pair best?
Mashed potatoes, rice, sautéed spinach, or roasted root vegetables.