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.

Course Main Course

Cuisine American

Keyword Stuffed Chicken Thighs

Prep Time 20

Cook Time 30

Total Time 50

Servings Servings

Calories 419kcal

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

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:

Nutrition