My stuffed chicken thighs are so moist, creamy, and delicious! Stuffed with a mixture of cream cheese, white cheddar, spinach, and onions, these boneless chicken thighs are loaded with texture and flavor in every bite. I sear them in a pan to create a nice crispy crust before finishing them in the oven to keep them tender and juicy. This recipe has quickly become a staple at my house, and my husband requests I make it almost every week.
Top Reader Reviews
I found this recipe earlier this week and made it tonight for dinner. Although I forgot to get onion powder and I didn’t brown the chicken long enough (to my liking), it was delicious. Thank you for sharing this easy to make chicken recipe.
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Wonderful recipe. I really love how you listed the ingredients needed after each step. It made it easier to follow the recipe. Delicious dish. Thank you.
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Spinach Stuffed Chicken Thighs
My spinach stuffed chicken breast is one of my favorite weeknight staple meals. But lately, I’ve been experimenting more with using chicken thighs in my favorite dinner recipes to save a little extra scratch. I was blown away by these stuffed chicken thighs, and I think you’ll love them too.
I made the tangy cream cheese filling with sautéed spinach, onions, and garlic for a super rich flavor. Sharp white cheddar cheese adds the perfect tangy and nutty compliment to the cream cheese. The filling keeps the chicken thighs so moist as they bake in the oven, and the flavor is out of this world!
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One Simple Tip!
As with any stuffed chicken recipe, avoid overstuffing the chicken thighs. If your pieces are on the smaller side, use less cream cheese filling. Any leftover filling can be used as a spinach dip for chips or veggies!
Stuffed Chicken Thighs Recipe
Equipment
- Oven-Safe Skillet
Ingredients
For the Filling:
- 1 tablespoon olive oil
- ½ onion (chopped)
- 2 cloves garlic (minced)
- ½ teaspoon Italian seasoning
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 cups fresh spinach (*)
- 8 ounces cream cheese (1 brick, room temperature)
- ½ cup shredded sharp white cheddar cheese
For the Chicken:
- 1½ pounds boneless, skinless chicken thighs
- ½ teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground paprika
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
Instructions
- Heat the olive oil in a large skillet set over medium heat. Once heated, add in the onion and sauté until softened. Stir in the garlic, Italian seasoning, salt, and pepper, and cook for another minute.1 tablespoon olive oil, ½ onion, 2 cloves garlic, ½ teaspoon Italian seasoning, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Add in the spinach, and continue cooking until wilted.4 cups fresh spinach
- Transfer the mixture to a bowl and stir in the cream cheese.8 ounces cream cheese
- Let the mixture cool in the refrigerator. Then, stir in the shredded cheese.½ cup shredded sharp white cheddar cheese
- While the filling cools, preheat the oven to 375°F.
- Lay the chicken thighs out flat. Spread an even amount of filling onto each piece. Roll up the thighs and secure with a toothpick on each end.1½ pounds boneless, skinless chicken thighs
- In a small dish, combine the salt, onion powder, garlic powder, paprika, and pepper. Sprinkle each chicken thigh with the seasoning.½ teaspoon kosher salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon ground paprika, ¼ teaspoon ground black pepper
- Heat 2 tablespoons of olive oil in a large oven-safe skillet set over medium-high heat. Once heated, add the stuffed chicken thighs to the pan, cooking for 3-4 minutes on each side until browned, but not cooked through. You may need to do this in two batches depending on the size of your chicken thighs and pan.2 tablespoons olive oil
- Place all chicken thighs in the skillet and transfer the skillet to the preheat oven. Bake for 20-25 minutes until the chicken is cooked through and has reached an internal temperature of 165-170°F.
Notes
- If you don’t have an oven-safe skillet, simply transfer the seared thighs to a baking dish before placing in the oven.
- Add bite-sized pieces of broccoli or other veggies to the filling if you like.
- Don’t rush the searing process. It only takes 3-4 minutes per side to get a nice golden crust on the outside of the chicken. It helps seal in the juices and ensures the thighs cook evenly in the oven.
- To check the doneness of the chicken, use an instant-read meat thermometer. When it reaches 165°F degrees you’re good to plate up, though I usually let chicken thighs go up to 170°F.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Stuffed Chicken Thighs in the Oven Step by Step
Prep: Gather the list of ingredients for this stuffed chicken thighs recipe. Mince the garlic, chop the onion, and be sure to let your cream cheese come to room temp beforehand so it’s soft enough to mix into the filling.
Sauté the Filling: Heat 1 tablespoon of olive oil in a large skillet set over medium heat. Once heated, add in ½ of a chopped onion and sauté until softened. Then stir in 2 minced cloves of garlic, ½ teaspoon of Italian seasoning, ¼ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper, and cook for another minute. Lastly, add in 4 cups of fresh spinach, and continue cooking until wilted.
Cool the Filling: Next, transfer the mixture to a bowl and stir in 8 ounces (1 brick) of room-temperature cream cheese. Let the mixture cool in the refrigerator. Then, stir in ½ cup of freshly shredded sharp white cheddar cheese. While the filling cools, preheat the oven to 375°F.
Fill the Chicken: While the oven preheats, lay 1½ pounds of boneless, skinless chicken thighs out flat. Spread an even amount of the cream cheese filling onto each piece. then roll up the thighs and secure with a toothpick on each end.
Season the Chicken: In a small dish, combine ½ teaspoon of kosher salt, ½ teaspoon of onion powder, ½ teaspoon of garlic powder, ¼ teaspoon of paprika, and ¼ teaspoon of ground black pepper. Sprinkle each chicken thigh with the seasoning.
Sear the Chicken: Heat 2 tablespoons of olive oil in a large oven-safe skillet set over medium-high heat. I use the same skillet I cooked the filling in. Once heated, add the stuffed chicken thighs to the pan, searing for 3-4 minutes on each side until browned, but not cooked through. You may need to do this in two batches depending on the size of your chicken thighs and pan.
Bake the Chicken: Place all spinach stuffed chicken thighs in the skillet, and transfer it to the preheated, oven. Bake for 20-25 minutes until the chicken is cooked through and has reached an internal temperature of 165-170°F.
Serve: Serve stuffed thighs for dinner with a simple salad or your favorite side dishes. Roast potatoes are a great idea for a beautiful cozy meal.
How to Store and Reheat
Store leftover stuffed chicken thighs in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat, covered with foil, in a 350°F oven for 15-20 minutes, or until warmed through and melty.
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