Stuffed Chicken Thighs

Juicy, tender chicken thighs are stuffed with creamy spinach, Parmesan, and ricotta filling, then baked to golden perfection with a savory blend of paprika, garlic, and oregano. This dish feels fancy but surprisingly easy to make, combining simple ingredients into a satisfying meal.

 

Stuffed Chicken Thighs: big flavor with minimal effort!

I originally made these stuffed chicken thighs to switch up our usual chicken dinner and take it up a notch from something simpler (but still delicious) like pan-seared chicken thighs. I used boneless, skinless thighs, which stayed extra tender, while the filling added even more moisture and flavor. These thighs became an instant hit with my always-hungry husband! And the best part? This recipe takes only 20 minutes of prep + 30 minutes of baking (idle time)! There are endless ways to customize this dish—swap the spinach for kale, add sun-dried tomatoes, or mix in fresh herbs. I served mine with roasted veggies (like my sweet potatoes and broccoli), but they’d be just as delicious over basil pasta or paired with a crisp salad like my orzo spinach salad.

Main Ingredients & Substitutions

• Chicken Thighs – I used boneless, skinless thighs as the darker chicken meat tends to be extra tender and forgiving to cook with. Use chicken breasts instead of thighs if you prefer leaner meat, but be sure to keep an eye on cooking time to avoid dryness.
• Spinach – I used fresh, wilted spinach for the filling. Swap with kale, Swiss chard, or arugula. You can also use frozen spinach - make sure to drain it well and pat it dry with paper towels to get rid of any extra moisture.
• Ricotta Cheese – Adds creaminess. You can also try cream cheese for extra richness, feta for a tangy kick, or mozzarella for a melty, gooey filling.
• Parmesan Cheese – Adds saltiness and enhances flavor. You can also use Asiago, Gruyere, or Pecorino Romano instead.
• Seasoning Blend - I combined Garlic Powder, Paprika, Oregano, Salt, and Black Pepper - feel free to adjust to taste.
• Olive Oil – For brushing the chicken before baking.

Optional Add-Ins

• Proteins – Mix in crispy bacon, chopped ham, or crumbled sausage.
• Vegetables – Add diced mushrooms, sun-dried tomatoes, or caramelized onions for extra flavor.

How to make Stuffed Chicken Thighs (step-by-step photos) 

Note: This is a recipe overview - the complete recipe (with the amounts) is in the recipe card below. Preheat oven to 375°F (190°C) and grease a baking dish. Wilt spinach in a skillet or microwave, then chop and squeeze out excess moisture.

Mix wilted spinach with ricotta, Parmesan, garlic powder, salt, and pepper.

In a small bowl, prepare the chicken seasoning by mixing the paprika, garlic powder, oregano, and the remaining salt and pepper. Lay each chicken thigh flat on a clean surface. If necessary, use a meat mallet to even out their thickness.

Add 2 tablespoons of filling, roll up, and secure with toothpicks.

Brush stuffed chicken thighs with olive oil, and season with paprika, garlic powder, oregano, salt, and pepper.

Arrange the thighs seam-side down in the prepared baking dish and bake for 30-35 minutes until the chicken reaches 165°F (74°C).

Storage & Reheating Instructions

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the chicken juicy.
• Freezing: Place the cooked stuffed chicken thighs in a freezer-safe container or in a freezer bag. They’ll keep for up to 2 months.
• Reheating from Frozen: Thaw in the fridge overnight before reheating in the oven at 350°F for about 20-30 minutes or until hot. Avoid microwaving, as it can make the filling watery.

More Chicken Thigh Recipes

• Creamy Chicken Orzo with Mushrooms and Spinach
• Skillet Chicken Thighs with Creamy Tomato Basil Spinach Sauce
• Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce
• Greek Chicken Orzo

5 from 4 votes

Stuffed Chicken Thighs

Looking for a hearty yet healthy dinner idea that will impress your family or guests? These baked stuffed chicken thighs, filled with a savory spinach and cheese mixture, are the perfect choice. Juicy, flavorful, and easy to make, this dish combines simple ingredients into a gourmet meal.

Print Recipe Pin Recipe Save RecipeSaved!

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American

Servings 4 Servings

Calories per serving 419 kcal

Author: Julia

Ingredients

Chicken Thighs Ingredients

• 8 chicken thighs boneless and skinless
• 2 cups fresh spinach (60 g)
• ½ cup ricotta cheese (125 g)
• ¼ cup Parmesan cheese grated (25 g)
• ¼ teaspoon garlic powder (1.25 g)
• 1 teaspoon salt divided (5 g)
• ½ teaspoon black pepper divided (2.5 g)
• 1 teaspoon paprika (5 g)
• 1 teaspoon garlic powder (5 g)
• ½ teaspoon oregano dried (1.25 g)
• 2 tablespoons olive oil (30 ml)

US Customary - Metric

Cook ModePrevent your screen from going dark

Instructions 

• Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.
• In a dry skillet over medium heat, quickly wilt the spinach. Allow to cool and then chop finely. Alternatively, wilt the spinach in the microwave oven, making sure to squeeze out any excess moisture.
• In a medium bowl, combine the chopped spinach, ricotta cheese, Parmesan cheese, garlic powder, ½ teaspoon (2.5 g) salt, and ¼ teaspoon (1.25 g) black pepper. Mix well and set aside.
• Lay each chicken thigh flat on a clean surface. If necessary, use a meat mallet to even out their thickness.
• Spoon about 2 tablespoons (30 g) of the spinach mixture onto the center of each thigh. Roll the chicken around the filling and secure with toothpicks.
• In a small bowl, mix the paprika, garlic powder, oregano, and the remaining salt and pepper. Brush the chicken rolls with olive oil, then sprinkle the seasoning mixture evenly over them.
• Arrange the stuffed chicken thighs seam-side down in the prepared baking dish. Bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
• Let the chicken rest for 5 minutes before serving. Pair with a simple salad, roasted vegetables, or mashed potatoes for a complete meal. And don’t forget the crusty bread to mop up all those lovely cheesy, garlicky juices! See more suggestions below.

Notes

Frequently Asked Questions

• Can I use chicken breasts instead of thighs? Yes! You can use chicken breasts, but they tend to be drier than thighs. Make sure to butterfly them and pound them thin so they’re easier to stuff and roll.
• Can I use frozen spinach instead of fresh? Yes, you can use frozen spinach. Be sure to thaw and squeeze out excess water before mixing it with the other filling ingredients.
• What can I substitute for ricotta cheese? Cream cheese or goat cheese are great, creamy alternatives!
• What other seasonings work well for this recipe? I love making stuffed chicken thighs with smoked paprika, cayenne pepper for heat, or Italian seasoning.
• How can I ensure the chicken stays moist? Avoid overbaking and let the chicken rest for a few minutes after taking it out of the oven. This allows the juices to redistribute.
• How do I keep the filling from spilling out? I struggled with this HARD when I first started making stuffed chicken. Secure the stuffed thighs with toothpicks or kitchen twine. You can also sear them first to help hold everything together before baking.
• How do I know when the chicken is done? Use a meat thermometer—chicken is safe to eat when the internal temperature reaches 165°F (75°C).
• Can I prepare this dish ahead of time? Yes! You can assemble the stuffed chicken thighs and refrigerate them for up to 24 hours before baking. Simply add an extra 5-10 minutes to the baking time.
• Can I cook these in an air fryer? Oh, I have done this! We all are pressed for time sometimes. Cook at 375°F for about 18-22 minutes, flipping halfway through, until they reach 165°F internally.

Serving Suggestions

Let the chicken rest for 5 minutes before serving. Pair with a simple salad, roasted vegetables, or mashed potatoes for a complete meal. For lower carb alternatives, serve stuffed chicken thighs with cauliflower "mashed potatoes," roasted spaghetti squash, or spiralized zucchini. And don’t forget the crusty bread to mop up all those lovely cheesy, garlicky juices! Here are my personal favorites:

• Garlic Mashed Potatoes
• Roasted Brussels Sprouts with Pine Nuts
• Roasted Asparagus with Bacon, Garlic, and Parmesan
• Garlic Butter Dinner Rolls

Nutrition

Nutrition Information

Stuffed Chicken Thighs

Amount per Serving

Calories

419

% Daily Value*

Fat

 

22

g

34

%

Saturated Fat

 

7

g

44

%

Trans Fat

 

0.04

g

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

10

g

Cholesterol

 

235

mg

78

%

Sodium

 

922

mg

40

%

Potassium

 

705

mg

20

%

Carbohydrates

 

3

g

1

%

Fiber

 

1

g

4

%

Sugar

 

0.3

g

0

%

Protein

 

50

g

100

%

Vitamin A

 

1899

IU

38

%

Vitamin C

 

4

mg

5

%

Calcium

 

181

mg

18

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer:

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

Keyword Stuffed Chicken Thighs