Stuffed Chicken Thighs Recipe

overhead view of stuffed chicken thighs in a skillet.

4.34 from 3 votes

Loaded with a mixture of cream cheese, white cheddar, spinach, and onions, these oven-baked stuffed chicken thighs are so tender and delicious.

Prep Time20

Cook Time30

Total Time50

Course: Dinner, Main Course

Cuisine: American

Servings: people

Calories: 570kcal

Author: Becky Hardin

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

*Another green, like arugula or kale, can be used instead of spinach.

Tips:

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.

Storage: Store stuffed chicken thighs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition