Stuffed Chicken Thighs Recipe with Incredible Flavor

Last winter, while thumbing through a weathered cookbook, I found a stuffed chicken thighs recipe that instantly caught my eye. The yellowed pages held a simple preparation that reminded me of something my Eastern European grandmother might have made, but with my Caribbean heritage whispering in my ear, I knew I could transform it into something uniquely mine.

Today, I’m excited to share my Stuffed Chicken Thighs recipe with you. A dish that’s become a regular request at our monthly dinner parties and family gatherings. The best part? This impressive-looking dish is actually quite simple to prepare. Let’s dive in!

Substitution for Ingredients

Dietary Adaptations: Can’t have dairy? Replace the ricotta and parmesan with dairy-free alternatives or try a mixture of mashed white beans and nutritional yeast for a similar creamy, savory profile. Following a gluten-free diet? This recipe is naturally gluten-free as written!

Protein Options: No chicken thighs on hand? Turkey cutlets work beautifully here, though they cook a bit faster. For a plant-based version, try using large portobello mushrooms as your “vessel” and adjust cooking time accordingly.

Greens Variations: Feel free to experiment with kale, Swiss chard, or arugula.

Seasoning Swaps: Feel free to change up the flavor profile entirely! Try za’atar and lemon zest for Middle Eastern flair, or cumin, coriander and a touch of cinnamon. My grandmother would sometimes use dill and a pinch of nutmeg for an Eastern European touch I still adore.

Step by Step Instructions

• Prep Work:

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish (or line with parchment paper for easier cleanup).
2. Prepare the spinach by wilting it in a dry skillet over medium heat until it softens and shrinks down. Let it cool slightly, then chop it finely. (Quick tip: you can also wilt spinach in the microwave, just remember to squeeze out excess moisture either way!)

• Creating the Filling:

In a medium bowl, combine your chopped wilted spinach, ricotta cheese, grated Parmesan, garlic powder, half of your salt, and half of your black pepper. Mix until well incorporated and set aside.

• Preparing the Chicken:

1. Lay each chicken thigh flat on a clean surface. If they’re uneven in thickness, gently pound them with a meat mallet to create a more uniform surface for rolling.
2. Place about 2 tablespoons of your spinach-cheese mixture onto the center of each thigh.
3. Starting from one end, carefully roll each chicken thigh around the filling, then secure with toothpicks to keep everything in place.

• Seasoning and Baking:

1. In a small bowl, mix together paprika, garlic powder, dried oregano, and the remaining salt and pepper.
2. Brush each chicken roll with olive oil, then sprinkle your seasoning mixture evenly over all sides.
3. Arrange your stuffed chicken thighs seam-side down in your prepared baking dish.
4. Bake for 30-35 minutes, or until the chicken reaches that perfect internal temperature of 165°F (74°C).
5. Allow the chicken to rest for 5 minutes before serving.

Tips for the PERFECT Stuffed Chicken Thighs Recipe

• Don’t overstuff your chicken thighs: about 2 tablespoons of filling per thigh is perfect. Too much filling makes them difficult to roll and secure.
• When securing with toothpicks, insert them parallel to the roll rather than perpendicular. This makes them easier to remove after cooking and helps keep the filling from leaking out during baking.
• Let your chicken come to room temperature for about 15 minutes before baking for more even cooking. This little trick from my grandmother makes all the difference!
• If you’re having trouble rolling the thighs, try placing the filling closer to one end rather than the center, then roll from the filling side. This sometimes gives you more control over the process.
• For a beautiful golden finish, brush the tops with a little more olive oil during the last 5 minutes of baking. I learned this technique while watching my aunt prepare holiday meals.

Side Dishes

Here are some of my favorite pairings with stuffed chicken thigh:

1. I often serve these with a simple lemon-dressed arugula salad. My husband James always comments on how well these flavors complement each other!
2. Roasted vegetables make another wonderful accompaniment: try brussels sprouts, carrots, and red onions tossed with olive oil and roasted on a sheet pan while the chicken bakes. I usually add the vegetables to the oven about 10 minutes before the chicken for perfect timing.
3. When I’m serving this for one of our monthly dinner parties, I pair it with creamy polenta or buttery mashed potatoes.
4. For a lighter option, especially during summer months, I love serving these stuffed chicken thighs alongside a cucumber and tomato salad dressed simply with red wine vinegar, fresh herbs from my garden, and a drizzle of good olive oil.

Answering Your Questions

How long do you cook stuffed chicken thighs for?

Stuffed chicken thighs need to bake for 30-35 minutes at 375°F (190°C), or until they reach an internal temperature of 165°F (74°C).

Is it better to bake boneless chicken thighs at 350 or 400?

Actually, 350°F works but takes longer (about 35-40 minutes), and 400°F cooks faster (25-30 minutes) but risks drying out the edges before the center is done. For this stuffed recipe specifically, 375°F gives you the best balance.

Do you cook stuffing before putting it in the chicken?

Yes, you should partially cook the spinach by wilting it before mixing it with the other filling ingredients.

How to get flavor into chicken thighs?

Season chicken thighs generously both inside and outside for maximum flavor penetration.

Stuffed Chicken Thighs Recipe

Nelya Carter

Stuffed chicken thighs filled with a creamy spinach and cheese mixture offer incredible flavor and tenderness.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Resting Time 5 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Calories 419 kcal

Equipment

• Baking dish
• Skillet
• – Mixing bowls
• Meat mallet
• Toothpicks
• Meat Thermometer
• Pastry brush

Ingredients

  

• 8 Chicken Thighs boneless, skinless
• 4 cups Spinach fresh, wilted and chopped
• 1 cup Ricotta Cheese
• 1/2 cup Parmesan Cheese grated
• 1 tsp Garlic Powder
• 1 tsp Paprika
• 1 tsp Dried Oregano
• 1 tsp Salt divided
• 1 tsp Black Pepper divided
• 2 tbsp Olive Oil

Instructions

 

• Preheat your oven to 375°F (190°C) and lightly grease a baking dish or line with parchment paper.
• Wilt spinach in a dry skillet over medium heat, cool, and finely chop.
• In a bowl, mix spinach, ricotta, parmesan, garlic powder, half the salt, and half the pepper.
• Lay chicken thighs flat, pound to even thickness, add 2 tbsp of filling, and roll up securing with toothpicks.
• Mix remaining spices in a small bowl. Brush chicken with olive oil and season evenly.
• Place seam-side down in baking dish. Bake for 30–35 minutes until internal temperature reaches 165°F (74°C).
• Let rest for 5 minutes before serving.

Notes

Use toothpicks inserted parallel to the roll for easier removal. Let chicken sit at room temperature for 15 minutes before baking for even cooking. Try different greens or seasoning blends to customize!

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