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
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 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
