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Cheese-Stuffed Chicken Thighs Recipe

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★★★★★

4.7 from 61 reviews

Delicious cheese-stuffed chicken thighs featuring a creamy spinach and ricotta filling, seared to golden perfection and baked until juicy and tender. This comforting dish combines tender chicken with rich cheeses and a hint of garlic, perfect for an easy yet impressive weeknight dinner.

Ingredients

Scale

Chicken

  • 6 boneless skinless chicken thighs
  • 2 teaspoons salt, divided
  • 1 teaspoon ground black pepper
  • Toothpicks (for securing rolls)

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

Additional

  • Cooking spray (for casserole dish)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Lightly spray a 9×13-inch casserole dish with cooking spray and set aside for baking later.
  2. Season Chicken: Season both sides of the chicken thighs evenly with 1 teaspoon salt and the ground black pepper. Set aside while preparing the filling.
  3. 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.
  4. 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. Add red pepper flakes if using.
  5. Pound Chicken Thighs: Place each chicken thigh between two pieces of plastic wrap or inside a gallon-sized resealable bag. Gently pound to about ¼ inch thickness using a meat mallet or rolling pin for easier rolling and even cooking.
  6. Spread Filling: Uncover the pounded chicken and evenly spread about ¼ to ⅓ cup of the cheese and spinach mixture on each piece, adjusting quantity for size.
  7. Roll & Secure: Carefully roll up each chicken thigh like a cinnamon roll, keeping the filling inside. Secure the rolls with toothpicks to keep them intact during cooking.
  8. 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 locks in flavor and juices.
  9. 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 reaches 165°F (74°C), ensuring thorough cooking.
  10. Serve: Carefully remove the toothpicks from the chicken rolls before serving. Serve immediately for best flavor and texture.

Notes

  • Make sure to squeeze the spinach thoroughly to prevent a watery filling.
  • Use a meat thermometer to ensure the chicken is cooked safely to 165°F (74°C).
  • Rolling the chicken thin helps with even cooking and keeps the rolls from bursting open.
  • Optional red pepper flakes add a bit of heat; omit if you prefer a milder flavor.
  • Serve with a fresh salad or steamed vegetables for a balanced meal.

Keywords: cheese stuffed chicken thighs, spinach ricotta chicken, baked chicken thighs, stuffed chicken recipe, easy chicken dinner

Find it online: https://mjrecipe.com/cheese-stuffed-chicken-thighs-recipe/