Description
This Stuffed Chicken Thighs recipe features tender boneless skinless chicken thighs filled with a creamy mixture of spinach, ricotta, cream cheese, garlic, and mozzarella. The chicken is pounded thin, rolled with the flavorful filling, seared to develop a golden crust, and then baked to juicy perfection. It’s an easy, comforting, and impressive dish perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
Chicken
- 6 boneless skinless chicken thighs
- 2 teaspoons salt, divided
- 1 teaspoon ground black pepper
Filling
- ½ cup frozen spinach, thawed and squeezed dry
- ⅓ cup ricotta cheese
- 3 ounces cream cheese, softened
- 1 clove garlic, grated or minced
- 1 cup mozzarella cheese, shredded
- Optional: ¼ teaspoon red pepper flakes
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly spray a 9×13-inch casserole dish with cooking spray and set it aside to prepare for baking.
- Season Chicken: Season both sides of the chicken thighs evenly with 1 teaspoon salt and the ground black pepper. Set the seasoned chicken aside while preparing the filling.
- Prepare Spinach: Place the thawed spinach into a clean kitchen towel or paper towels and squeeze out as much excess water as possible to avoid soggy filling.
- Make Filling: In a medium bowl, combine the spinach, ricotta cheese, softened cream cheese, minced garlic, 1 teaspoon salt, and shredded mozzarella cheese. Mix thoroughly until well incorporated.
- Pound Chicken: Place each chicken thigh between two pieces of plastic wrap or inside a gallon-sized resealable bag. Use a meat mallet or rolling pin to gently pound the chicken slices to about ¼ inch thickness for easier rolling and even cooking.
- Fill Chicken: Uncover the pounded chicken and evenly spread approximately ¼ to ⅓ cup of the cheese and spinach filling onto each piece. Adjust quantity depending on the size of each thigh.
- Roll & Secure: Carefully roll up each chicken thigh like a cinnamon roll, keeping the filling inside. Use toothpicks to secure the rolls and keep them intact during cooking.
- Sear Chicken: Heat a skillet over medium heat and sear each side of the rolled chicken thighs for 2 to 3 minutes until golden brown, which helps to lock in flavor and juices.
- Bake: Transfer the seared stuffed chicken thighs to the prepared casserole dish. Bake in the preheated oven for 25 to 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C), ensuring it is cooked through.
- Serve: Carefully remove the toothpicks from the chicken rolls before serving. Serve immediately for best flavor and texture.
Notes
- You can also prepare these stuffed chicken thighs in an air fryer to free up your oven. Place the rolled chicken thighs in the air fryer basket lined with aluminum foil for easier cleanup, and cook at 350°F for 10-12 minutes until the internal temperature reaches 165°F.
- To avoid staining your kitchen towel when squeezing the spinach, use paper towels or an inexpensive towel that you don’t mind getting marked.
- Calories and nutritional content are estimates based on six servings; ingredient brands and measurements can affect final values.
- Ensure the internal temperature of the chicken reaches 165°F before serving to guarantee food safety.
Nutrition
- Serving Size: 1 stuffed chicken thigh (approximately)
- Calories: 350
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg
