Description
These Cheese-Stuffed Chicken Thighs are a savory, juicy dinner option featuring tender chicken thighs rolled with a creamy spinach and cheese filling. Seared to golden perfection and baked to a juicy finish, this recipe delivers comforting Italian-inspired flavors with an easy cooking process perfect for a weeknight meal.
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 aside for baking.
- 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.
- Prepare spinach: Place the thawed spinach in a clean kitchen towel or paper towels and squeeze out as much excess water as possible to prevent soggy filling.
- Make filling: In a medium bowl, combine the spinach, ricotta, softened cream cheese, minced garlic, 1 teaspoon salt, and shredded mozzarella cheese. Mix thoroughly until well combined.
- Pound chicken: Place each chicken thigh between two pieces of plastic wrap or inside a gallon-sized resealable bag. Gently pound with a meat mallet or rolling pin to about ¼ inch thickness for easier rolling and even cooking.
- Fill chicken: Uncover the pounded chicken and spread about ¼ to ⅓ cup of the cheese and spinach filling evenly onto each piece, adjusting the amount depending on size.
- Roll and secure: Carefully roll up each chicken thigh like a cinnamon roll, keeping the filling inside. Secure with toothpicks to hold the rolls intact.
- 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, locking 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 reaches 165°F (74°C), ensuring thorough cooking.
- Serve: Carefully remove the toothpicks from the chicken rolls before serving. Serve immediately for best flavor and texture.
Notes
- Make sure to squeeze out all excess liquid from the spinach to avoid a watery filling.
- Use a meat thermometer to check for doneness to prevent under or overcooking.
- Optional red pepper flakes can be added to the filling for a subtle kick.
- You can substitute fresh spinach, but cook and drain it well before use.
- If desired, top with additional shredded mozzarella cheese during the last 5 minutes of baking for a golden cheesy crust.
Keywords: Chicken thighs, cheese stuffed chicken, spinach and cheese filling, baked chicken, Italian chicken recipe