If you’re craving a dinner that’s bursting with melty cheese, tender chicken, and a touch of green goodness, you’ve got to try this Cheese-Stuffed Chicken Thighs Recipe. I absolutely love how it combines creamy cheese filling with juicy chicken thighs wrapped up like little savory presents. Trust me, once you give this a go, it’ll quickly become one of your weeknight favorites too.
Why You’ll Love This Recipe
- Juicy and Flavorful: The chicken stays super tender thanks to the stuffing and cooking method.
- Cheesy Goodness: The blend of ricotta, cream cheese, and mozzarella creates a dreamy, melty center every time.
- Easy to Make: No fancy ingredients or techniques—just simple steps that anyone can follow.
- Versatile for Any Occasion: Whether it’s a cozy dinner or a crowd-pleasing party dish, this recipe fits right in.
Ingredients You’ll Need
Each ingredient in this Cheese-Stuffed Chicken Thighs Recipe works together to build layers of flavor and texture. Freshness is key here, so I always recommend going for good-quality cheese and chicken to make sure every bite is pure bliss.
- Boneless skinless chicken thighs: These are perfect because they’re juicy and hold the stuffing well without drying out.
- Salt: Divided to season both the chicken and the filling perfectly.
- Ground black pepper: Just enough to add a bit of warmth to the dish.
- Frozen spinach: Thawed and squeezed dry to avoid extra moisture that could make the filling watery.
- Ricotta cheese: Adds creaminess and a mild flavor that balances the sharper mozzarella.
- Cream cheese: Helps the filling stay luscious and bind everything together nicely.
- Garlic: Minced for a subtle kick that brightens the whole recipe.
- Mozzarella cheese: Shredded for gooey, melty goodness that steals the show.
- Optional red pepper flakes: If you like a little heat, this is your go-to addition.
Variations
I love how flexible this Cheese-Stuffed Chicken Thighs Recipe is. Over time, I’ve tweaked the filling and tried different cheeses and seasonings to keep things exciting. Feel free to personalize it to your taste and what you have in your fridge.
- Adding Herbs: I sometimes toss in fresh basil or parsley for a bright pop of freshness—makes it so aromatic!
- Swap the Spinach: Instead of spinach, kale or even shredded zucchini works well if you want a different veggie flavor.
- Spicy Kick: Adding a pinch of cayenne or chili powder to the filling gives it a nice heat that my family adores.
- Cheese Variations: Try swapping mozzarella for fontina or provolone for a different cheesy vibe.
How to Make Cheese-Stuffed Chicken Thighs Recipe
Step 1: Prep Your Chicken and Filling
Start by preheating your oven to 375°F and greasing a casserole dish—this keeps the chicken from sticking. Season both sides of your chicken thighs with half the salt (1 tsp) and the black pepper; this simple seasoning helps layer flavor later on. While the chicken waits, squeeze the excess water from thawed spinach using a kitchen towel (good tip: avoid your favorite towels—they can get stained!). In a bowl, mix the spinach with ricotta, softened cream cheese, grated garlic, the remaining salt, and shredded mozzarella until combined. At this point, your filling smells heavenly, and you’re halfway there!
Step 2: Flatten and Stuff Your Chicken
I find the easiest way to get even thin chicken thighs is to place each piece between two sheets of plastic wrap or inside a zip-top bag, then gently pound with a meat mallet or rolling pin until it’s about ¼ inch thick. This also helps with rolling the filling inside. Spread about ¼ to ⅓ cup of the cheesy spinach mixture evenly on each piece—don’t skimp on the filling! Then roll the chicken up like a cinnamon roll and secure it with toothpicks to keep that filling locked in.
Step 3: Sear Before Baking
Here’s a game changer I discovered after some trial runs: sear each stuffed chicken thigh in a hot skillet for 2-3 minutes per side. This step locks in moisture and gives a beautiful golden color that looks super impressive. After searing, transfer them carefully into your prepared casserole dish.
Step 4: Bake to Perfection
Pop the chicken into the oven and bake for about 25-30 minutes until the internal temperature reaches 165°F. I always use a meat thermometer here because nothing beats that perfectly cooked chicken serving—no dryness! Once out, remove the toothpicks and let it rest a couple of minutes before serving. Your kitchen will smell incredible by this point, and your dinner guests will be ready to dig in!
Pro Tips for Making Cheese-Stuffed Chicken Thighs Recipe
- Perfect Thickness: Pounding the chicken to about ¼ inch ensures it cooks evenly and rolls easily without tearing.
- Dry Your Filling: Squeezing every bit of liquid from the spinach prevents soggy filling and watery chicken.
- Don’t Skip the Sear: Searing locks juices and adds delicious color and texture that baking alone can’t achieve.
- Use a Thermometer: Checking that 165°F internal temp stops you from overcooking and drying out the thighs.
How to Serve Cheese-Stuffed Chicken Thighs Recipe
Garnishes
I like to sprinkle a bit of fresh chopped parsley or basil over the chicken before serving—it adds a lovely burst of color and fresh herb flavor that complements the richness beautifully. A little drizzle of good quality olive oil or a squeeze of lemon juice can brighten it up as well.
Side Dishes
My favorite sides with this Cheese-Stuffed Chicken Thighs Recipe are garlic roasted potatoes and a crisp green salad. Sometimes, I serve it alongside steamed broccoli or sautéed green beans for an easy, balanced meal. The creamy chicken pairs wonderfully with lighter, fresh veggies.
Creative Ways to Present
For special occasions, I’ve rolled out this recipe on a platter garnished with edible flowers and a sprinkle of chili flakes for a pop of color. I’ve also sliced each rolled chicken into pinwheels for beautiful, bite-sized appetizers at dinner parties—it’s always a crowd-pleaser and looks super fancy with minimal effort.
Make Ahead and Storage
Storing Leftovers
After enjoying a fresh batch, I store leftover stuffed chicken thighs in an airtight container in the fridge for up to 3 days. They keep surprisingly well and maintain their juiciness if you reheat them properly. Just pop them in the fridge as soon as you’re done eating.
Freezing
I’ve had great success freezing this dish too. After assembling the stuffed chicken thighs (but before cooking), wrap each piece tightly in plastic wrap and place them all in a freezer-safe bag. When you’re ready to cook, thaw overnight in the fridge and then follow the sear and bake method. This trick has saved many busy weeknights!
Reheating
To reheat, I recommend warming them gently in a 350°F oven for 10-15 minutes so the cheese inside gets melty again without drying out the chicken. Avoid microwaving if you can since that tends to make the chicken tough and the filling rubbery.
FAQs
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Can I use bone-in chicken thighs for this recipe?
While you technically can, I highly recommend using boneless, skinless thighs for this Cheese-Stuffed Chicken Thighs Recipe. They’re easier to pound thin and roll without tearing, and the stuffing adheres better without bones in the way.
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What if I don’t have ricotta cheese on hand?
You can substitute ricotta with cottage cheese, but blend it first so the texture is smoother, or use more cream cheese to keep the filling creamy. Just remember the flavor will vary slightly.
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Can I make this recipe dairy-free?
Yes! Swap the cheeses for dairy-free alternatives like vegan cream cheese and shredded mozzarella. The spinach and garlic filling still makes for a delicious, creamy center. Just look for brands that melt well for best results.
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Can I cook these in the air fryer?
Absolutely. I’ve tried this and love how it frees up oven space. Air fry at 350°F for 10-12 minutes, lining the basket with foil for easier cleanup. Just confirm the internal temp hits 165°F before serving.
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How do I prevent the filling from leaking out?
Make sure to fully squeeze the spinach dry and avoid overfilling each chicken thigh. Secure tightly with toothpicks before searing and baking, which helps keep the filling inside where it belongs.
Final Thoughts
This Cheese-Stuffed Chicken Thighs Recipe is honestly one of those comforting dishes I keep coming back to. It feels special without being complicated, and the cheesy spinach filling is just so addictive. Whether you’re cooking for family dinner or entertaining friends, giving this recipe a try will reward you with juicy, flavor-packed chicken that’s sure to impress. I can’t wait for you to fall in love with it as much as I have!
Print
Cheese-Stuffed Chicken Thighs Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Description
These stuffed chicken thighs are a delicious and satisfying meal featuring tender boneless skinless chicken thighs filled with a creamy mixture of spinach, ricotta, cream cheese, garlic, and mozzarella. The chicken is pounded thin, filled, rolled, seared on the stovetop, then baked to juicy perfection. This recipe is perfect for a comforting dinner that balances rich flavors and wholesome ingredients.
Ingredients
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 and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly spray a 9×13-inch casserole dish with cooking spray and set it aside for later.
- Season Chicken: Pat the chicken thighs dry and season both sides evenly with 1 teaspoon salt and 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 moisture as possible to avoid a watery filling.
- Make Filling: In a medium bowl, combine the drained spinach, ricotta cheese, softened cream cheese, grated garlic, remaining 1 teaspoon salt, mozzarella cheese, and red pepper flakes if using. Mix thoroughly using a rubber spatula until well incorporated.
- Pound Chicken Thin: Place each chicken thigh between two sheets of plastic wrap or inside a resealable plastic bag. Using a meat mallet or rolling pin, gently pound each piece to about ¼ inch thickness for easy rolling.
- Fill Chicken: Uncover the pounded chicken thighs and evenly spread approximately ¼ to ⅓ cup of the cheese and spinach filling onto each piece.
- Roll and Secure: Carefully roll up each chicken thigh so the filling is enclosed inside like a cinnamon roll. Secure each roll with toothpicks to hold the shape during cooking.
- Sear Chicken: Heat a skillet over medium heat and add a small amount of oil or cooking spray. Sear each side of the rolled chicken thighs for 2 to 3 minutes until lightly browned.
- Bake: Transfer the seared chicken rolls 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) and the chicken is cooked through.
- Serve: Remove the toothpicks from the chicken rolls and serve immediately while hot and juicy.
Notes
- You can alternatively cook the stuffed chicken thighs in an air fryer at 350°F (175°C) for 10-12 minutes. Line the basket with foil for easier cleanup and ensure the internal temperature reaches 165°F before serving.
- Squeezing out the spinach thoroughly prevents watery filling and helps the cheese mixture bind well.
- The calorie estimate is based on 6 servings with one stuffed chicken thigh per serving. Nutritional values may vary depending on brands and exact ingredient amounts.
- Removing toothpicks before serving is important for safety and presentation.
Nutrition
- Serving Size: 1 stuffed chicken thigh
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 110mg
