Description
These Cheese-Stuffed Chicken Thighs feature tender, boneless chicken thighs filled with a creamy mixture of spinach, ricotta, cream cheese, garlic, and mozzarella. Seared to golden perfection on the stovetop and baked to juicy tenderness, this dish combines rich flavors and satisfying textures for a comforting and impressive 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) and lightly spray a 9×13-inch casserole dish with cooking spray. Set it aside for baking later.
- 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. Squeeze out as much excess water as possible to prevent a soggy filling.
- Make Filling: In a medium bowl, thoroughly combine the spinach, ricotta cheese, softened cream cheese, minced garlic, 1 teaspoon salt, and shredded mozzarella cheese 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 to about ¼ inch thickness for easier rolling and even cooking.
- Fill Chicken: Uncover the pounded chicken and spread approximately ¼ to ⅓ cup of the cheese and spinach filling evenly onto each piece, adjusting the amount depending on the size of each thigh.
- Roll and Secure: Carefully roll each chicken thigh like a cinnamon roll, keeping the filling inside. Use toothpicks to secure the rolls, ensuring they stay 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. This locks 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 the chicken is fully cooked.
- Serve: Carefully remove the toothpicks before serving. Serve immediately for the best flavor and texture.
Notes
- Ensure to squeeze excess water from spinach well to prevent watery filling.
- Pounding the chicken thighs helps them cook evenly and makes rolling easier.
- Use a meat thermometer to check for doneness, aiming for 165°F internal temperature.
- You can add red pepper flakes to the filling for a little extra heat if desired.
- Serve with a side of roasted vegetables or a simple salad for a complete meal.
Keywords: cheese stuffed chicken thighs, spinach and cheese stuffed chicken, baked stuffed chicken, creamy chicken thighs, ricotta chicken recipe, mozzarella chicken, easy chicken dinner