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