Stuffed Chicken Thighs
Juicy chicken thighs stuffed with creamy cheese, spinach, and sun-dried tomatoes. This elegant one-pan dinner delivers restaurant-quality flavor with minimal effort.
Equipment
- oven-safe skillet or baking dish
- mixing bowl
- meat thermometer
- toothpicks or kitchen twine
Ingredients
- 6 boneless, skinless chicken thighs
- 2 cups fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- salt and black pepper, to taste
- toothpicks or kitchen twine
Instructions
- Preheat oven to 375°F. Lightly grease a baking dish or oven-safe skillet.
- In a bowl, mix spinach, sun-dried tomatoes, cream cheese, mozzarella, garlic, and Italian seasoning until well combined.
- Lay chicken thighs flat and gently pound to even thickness. Season both sides with salt and pepper.
- Spoon 2–3 tablespoons of filling onto each thigh. Roll tightly and secure with toothpicks or kitchen twine.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear stuffed thighs on all sides until golden, about 2–3 minutes per side.
- Transfer skillet to the oven and bake for 25–30 minutes until internal temperature reaches 165°F.
- Rest for 5 minutes. Remove toothpicks or twine, slice, and serve.
Notes
Use boneless, skinless thighs for easy rolling and sealing. Avoid overstuffing to prevent filling from leaking during cooking.