My stuffed chicken thighs are so moist, creamy, and delicious! Stuffed with a mixture of cream cheese, white cheddar, spinach, and onions, these boneless chicken thighs are loaded with texture and flavor in every bite. I sear them in a pan to create a nice crispy crust before finishing them in the oven to keep them tender and juicy. This recipe has quickly become a staple at my house, and my husband requests I make it almost every week.
Stuffed Chicken Thighs Recipe
My spinach stuffed chicken breast is one of my favorite weeknight staple meals. But lately, I’ve been experimenting more with using chicken thighs in my favorite recipes to save a little extra scratch. I was blown away by these stuffed chicken thighs, and I think you’ll love them, too.
I made the tangy cream cheese filling with sautéed spinach, onions, and garlic for a super rich flavor. Sharp white cheddar cheese adds the perfect tangy and nutty compliment to the cream cheese. The filling keeps the chicken so moist as it bakes in the oven, and the flavor is out of this world!
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How to Store and Reheat
Store leftover stuffed chicken thighs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating covered with foil in a 350°F oven for 15-20 minutes, or until warmed through and melty.
Notes and Tips
- Avoid overstuffing the chicken thighs. If your pieces are on the smaller side, use less cream cheese filling. Any leftover filling can be used as a dip for chips or veggies!
- Feel free to swap out the spinach for another green, or some broccoli or cauliflower.
- Don’t rush the searing process. It only takes 3-4 minutes per side to get a nice golden crust on the outside of the chicken. It helps seal in the juices and ensures the thighs cook evenly in the oven.
- To check the doneness of the chicken, use an instant-read meat thermometer. When it reaches 165°F degrees you’re good to plate up, though I usually let chicken thighs go up to 170°F.
Stuffed Chicken Thighs Recipe
Loaded with a mixture of cream cheese, white cheddar, spinach, and onions, these stuffed chicken thighs are so tender and delicious.
Prep: 20 minutes
Cook: 30 minutes
Total Time
: 50 minutes
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Instructions
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Heat the olive oil in a large skillet set over medium heat. Once heated, add in the onion and sauté until softened. Stir in the garlic, Italian seasoning, salt, and pepper, and cook for another minute. Add in the spinach, and continue cooking until wilted.
1 tablespoon olive oil, ½ onion, 2 cloves garlic, ½ teaspoon Italian seasoning, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper, 4 cups fresh spinach
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Transfer the mixture to a bowl and stir in the cream cheese. Let the mixture cool in the refrigerator. Then, stir in the shredded cheese.
8 ounces cream cheese, ½ cup freshly shredded sharp white cheddar cheese
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While the filling cools, preheat the oven to 375°F.
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Lay the chicken thighs out flat. Spread an even amount of filling onto each piece. Roll up the thighs and secure with a toothpick on each end.
1½ pounds boneless, skinless chicken thighs
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In a small dish, combine the salt, onion powder, garlic powder, paprika, and pepper. Sprinkle each chicken thigh with the seasoning.
½ teaspoon kosher salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon paprika, ¼ teaspoon ground black pepper
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Heat 2 tablespoons of olive oil in a large oven-safe skillet set over medium-high heat. Once heated, add the stuffed chicken thighs to the pan, cooking for 3-4 minutes on each side until browned, but not cooked through. You may need to do this in two batches depending on the size of your chicken thighs and pan.
2 tablespoons olive oil
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Place all chicken thighs in the skillet and transfer the skillet to the preheat oven. Bake for 20-25 minutes until the chicken is cooked through and has reached an internal temperature of 165-170°F.
Notes
Storage:Â Store stuffed chicken thighs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Stuffed Chicken Thighs Recipe
Amount Per Serving (0.25 recipe)
Calories 570
Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 17g106%
Trans Fat 0.03g
Polyunsaturated Fat 4g
Monounsaturated Fat 16g
Cholesterol 233mg78%
Sodium 883mg38%
Potassium 712mg20%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 3g3%
Protein 41g82%
Vitamin A 3825IU77%
Vitamin C 10mg12%
Calcium 213mg21%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make Stuffed Chicken Thighs Step by Step
Sauté the Filling: Heat 1 tablespoon of olive oil in a large skillet set over medium heat. Once heated, add in ½ of a chopped onion and sauté until softened. Stir in 2 minced cloves of garlic, ½ teaspoon of Italian seasoning, ¼ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper, and cook for another minute. Add in 4 cups of fresh spinach, and continue cooking until wilted.
Cool the Filling: Transfer the mixture to a bowl and stir in 8 ounces (1 brick) of room-temperature cream cheese. Let the mixture cool in the refrigerator. Then, stir in ½ cup of freshly shredded sharp white cheddar cheese. While the filling cools, preheat the oven to 375°F.
Fill the Chicken: Lay 1½ pounds of boneless, skinless chicken thighs out flat. Spread an even amount of filling onto each piece. Roll up the thighs and secure with a toothpick on each end.
Season the Chicken: In a small dish, combine ½ teaspoon of kosher salt, ½ teaspoon of onion powder, ½ teaspoon of garlic powder, ¼ teaspoon of paprika, and ¼ teaspoon of ground black pepper. Sprinkle each chicken thigh with the seasoning.
Sear the Chicken: Heat 2 tablespoons of olive oil in a large oven-safe skillet set over medium-high heat. Once heated, add the stuffed chicken thighs to the pan, cooking for 3-4 minutes on each side until browned, but not cooked through. You may need to do this in two batches depending on the size of your chicken thighs and pan.
Bake the Chicken: Place all spinach stuffed chicken thighs in the skillet and transfer the skillet to the preheat oven. Bake for 20-25 minutes until the chicken is cooked through and has reached an internal temperature of 165-170°F.
