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Stuffed Chicken Thighs

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American, Italian-inspired
Calories: 410
Ingredients Equipment Method Notes

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

Equipment

  • oven-safe skillet or baking dish
  • mixing bowl
  • meat thermometer
  • toothpicks or kitchen twine

Method
 

  1. Preheat oven to 375°F. Lightly grease a baking dish or oven-safe skillet.
  2. In a bowl, mix spinach, sun-dried tomatoes, cream cheese, mozzarella, garlic, and Italian seasoning until well combined.
  3. Lay chicken thighs flat and gently pound to even thickness. Season both sides with salt and pepper.
  4. Spoon 2–3 tablespoons of filling onto each thigh. Roll tightly and secure with toothpicks or kitchen twine.
  5. 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.
  6. Transfer skillet to the oven and bake for 25–30 minutes until internal temperature reaches 165°F.
  7. 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.