Oven-Baked Boneless Stuffed Chicken

- 1120

Ready to create a dish that will leave your guests in awe? This Oven-Baked Boneless Stuffed Chicken is a true culinary masterpiece that looks as incredible as it tastes. While the preparation involves the unique step of removing the bones to create a chicken 'suit' for the stuffing, the process is incredibly rewarding. The result is a succulent, flavorful chicken filled with a delicious mixture of minced chicken, mushrooms, and vegetables. It's the perfect centerpiece for a holiday feast or a special family dinner, offering the ultimate convenience of easy, bone-free carving at the table.

A whole oven-baked boneless stuffed chicken on a serving platter.

Oven-baked boneless stuffed chicken

Cooking: 2 hours
Quantity: 8 Servings
Per serving
Calories: 560 kcal
Proteins: 75 g
Fats: 19 g
Carbohydrates: 17 g

Ingredients for Boneless Stuffed Chicken

  • 1 chicken (3.7-4.4 lbs / 1.7-2 kg)
  • 9 oz (250 g) champignon mushrooms
  • 10.5 oz (300 g) onions
  • 6.3 oz (180 g) carrots
  • 5.3 oz (150 g) white bread
  • 3.4 fl oz (100 ml) heavy cream
  • 3.4 fl oz (100 ml) dry white wine
  • 3.5 tbsp (50 g) butter
  • soy sauce, pepper, paprika, dried herbs, rosemary, thyme to taste
  • salt, vegetable oil

How to Make Oven-Baked Boneless Stuffed Chicken

Rinse the chicken carcass under cold water, place it on a cutting board breast-side down, and cut the skin along the spine.

Using a sharp knife, carefully cut and peel the skin away from the carcass, leaving the wings attached. You can also leave the drumsticks, but I prefer to remove as many bones as possible.

The removed chicken skin should be thoroughly rinsed. You’ll end up with a neat “suit” for our stuffed chicken. Now, let’s prepare the filling.

A raw chicken lying breast-down with a knife cutting the skin along its spine.

Cutting the chicken skin along the spine

Hands carefully pulling the skin off a raw chicken carcass, with the wings still attached to the skin.

Trimming the skin with a knife and carefully removing it from the carcass, leaving the wings

The whole chicken skin with wings attached, rinsed and ready for stuffing.

Thoroughly rinse the removed chicken skin


With a small knife, cut the meat off the bones.

Hands using a knife to cut chicken meat away from the bones.

Cutting the meat off the bones

Place the chicken meat and skin in a deep bowl. Add sweet paprika, black pepper, and dried herbs. Pour in one tablespoon of soy sauce and the dry white wine, then add fresh rosemary and thyme. Mix well and let the meat for the stuffed chicken marinate for 1 hour.

A bowl containing raw chicken meat and skin mixed with herbs and marinade.

Place the chicken meat and skin in a deep bowl, add the marinade, and let it sit for 1 hour

After about an hour, take out the skin with the wings. Grind the meat twice through a meat grinder or process it into mince using a blender.

A meat grinder processing chicken meat into a bowl of mince.

Grinding the meat into mince

Finely chop the fresh champignon mushrooms. Grease a skillet with vegetable oil, then add butter and melt it. Sauté the mushrooms in the melted butter for a few minutes, let them cool, and add them to the mince.

In the same skillet, sauté the finely chopped onion for 10 minutes (leave one onion for baking) and the grated carrots. Once the vegetables have cooled, mix them with the meat and mushrooms.

Soak the white bread in heavy cream and add it to the other ingredients for the stuffed chicken.

At this stage, salt the filling and mix it thoroughly.

A bowl of raw chicken mince with sautéed mushrooms being added.

Sauté the mushrooms, let them cool, and add to the mince

Sautéed onions and carrots being added to the chicken and mushroom mince.

Adding the sautéed vegetables

Mixing all stuffing ingredients, including bread, in a bowl.

Add the white bread soaked in cream, salt, and mix the stuffing


Lay the skin on a cutting board, tie the legs with kitchen twine, and fill it with the stuffing.

Hands stuffing the chicken skin with the meat and vegetable mixture.

Filling the skin with the stuffing

Shape the stuffed chicken and either sew the opening with kitchen twine or overlap the skin to close it.

A stuffed raw chicken being sewn shut with kitchen twine.

Shape the stuffed chicken and sew up the opening with kitchen twine

Grease a baking dish with vegetable oil and arrange the remaining onion, cut into thick rings, on the bottom.

A baking dish with a layer of sliced onions on the bottom.

Grease a baking dish with vegetable oil and arrange thickly sliced onion rings on the bottom

Brush the stuffed chicken with vegetable oil, rub it with paprika, place it in the dish, and add a sprig of rosemary and thyme.

The stuffed raw chicken in a baking dish, seasoned with paprika and herbs.

Brush the chicken with vegetable oil, rub with paprika, place it in the dish, and add a sprig of rosemary and thyme

Preheat the oven to 180°C (350°F). Cover the chicken with a sheet of parchment paper and bake for 50 minutes. Then, remove the parchment paper, baste the chicken with its own juices, increase the temperature to 200°C (400°F), and bake for another 20-25 minutes until golden brown.

The finished golden-brown boneless stuffed chicken in its baking dish.

Baking the boneless stuffed chicken in the oven. Done!

Once your boneless stuffed chicken is roasted to golden perfection, let it rest for a few minutes before carving. This allows the juices to redistribute, ensuring every slice is moist and tender. Serve it with your favorite sides like creamy mashed potatoes, roasted root vegetables, or a crisp green salad. This dish is not just a meal; it's an experience and a testament to your culinary skills. And remember the valuable tip: the leftover bones make a fantastic base for a rich, homemade chicken stock. Enjoy every delicious, bone-free bite!