Name: Stuffed Chicken Thighs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 6 boneless skinless chicken thighs; 2 teaspoons salt (divided); 1 teaspoon ground black pepper; ½ cup frozen spinach (thawed); ⅓ cup ricotta cheese; 3 ounces cream cheese (softened); 1 clove garlic (grated or minced); 1 cup mozzarella cheese (shredded); Optional: 1/4 tsp red pepper flakes

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Nothing is as delicious as our stuffed chicken thighs with a creamy spinach and cheese filling. Serve over mashed potatoes or rice.

overhead view of stuffed chicken rolls in a pan

One of our most popular recipes is our stuffed pork chops. And then there’s our new stuffed chicken breasts. Those are both stuffed with our homemade stuffing, but this new recipe has a unique filling.

Stuffed chicken thighs with spinach and three cheeses make a delicious comforting dinner. It’s easy enough for a weeknight meal, but fancy enough for a holiday.

What cooking method is best for chicken thighs?

Searing chicken thighs on the stovetop and then finishing them in the oven is our favorite method. Here’s why it works so well:

Searing for Flavor and Crispiness: Searing gives a golden, crispy texture that’s full of flavor. This step also locks in the juices, which keeps the meat tender.
Baking for Even Cooking: After a few minutes of searing, transfer the skillet to a preheated oven to finish cooking. The even heat of the oven ensures the thighs cook through without drying out. Baking is also more hands-off so you can prepare the rest of the meal.

Ingredients Needed

ingredients for stuffed chicken thighs on a table

Frozen spinach – Use fresh spinach if you like, but chop it finely and wilt it before adding to the ricotta cheese mixture.
Ricotta cheese – Or cottage cheese in place of ricotta.
Cream cheese – Room temperature cheese will mix in the best.
Garlic – Substitute fresh garlic with 1 teaspoon garlic powder.
Mozzarella cheese – Feel free to use your favorite cheese here. Cheddar, jack, colby, pepper jack and provolone are all great options.
Boneless skinless chicken thighs – Use chicken breasts if you prefer, but you may need more filling. Chicken thighs with the bone will not work well for this recipe.

✨ See the recipe card below for full ingredients and amounts. ✨

How to Make Stuffed Chicken Thighs

To prepare, preheat the oven to 375°F. Spray a 9×13-inch casserole dish with cooking spray and set aside.

Season both sides of the chicken with 1 teaspoon salt and pepper and set aside.
Place the spinach in a clean kitchen towel or paper towels and squeeze out as much water as possible. (Note: use a towel that you aren’t in love with or opt for paper towels. Your towel could stain.)
In a medium bowl, use a rubber spatula to mix together the spinach, ricotta cheese, cream cheese, garlic, 1 teaspoon salt and mozzarella cheese and set aside.

spinach and cheese mixed in a mixing bowl

Place the chicken thighs between two pieces of plastic wrap (or into a gallon sized resealable bag. You may have to work in batches.) Use a meat mallet or rolling pin to pound them to about ¼ inch thick.

Uncover the chicken thighs and spread some of the filling (about ¼- ⅓ cup depending on how large your chicken thighs are) onto each chicken thigh.

raw chicken pounded flat with cheese and spinach

Roll up the chicken so the filling is in the middle (like a cinnamon roll) and secure with toothpicks.
In a skillet over medium-high heat, sear each side of the chicken for 2-3 minutes.

uncooked chicken thighs rolled with cheese in the middle in a skillet

Transfer the chicken thighs to the prepared baking dish and place into the oven and bake for 25-30 minutes or until the inside temperature of the chicken is 165°F. Here’s our favorite instant read thermometer.

Recipe Variations

Add bacon. Wrap the rolled chicken thighs in a slice of bacon for bacon wrapped chicken. You could also add cooked and diced bacon to the filling.
Use the chicken juices to make a simple gravy. Add chicken stock if you need more juices.
Top the chicken with fresh herbs or a spice such as paprika.

a plate of stuffed chicken thighs on a table

What to Serve with Stuffed Chicken Thighs

These stuffed chicken thighs are hearty and loaded with protein. Serve over a bed of gruyere mashed potatoes or butter rice.

Add a green vegetable like broccoli, green beans or asparagus and you have a complete meal. And don’t forget the dinner rolls!

a sliced chicken thigh stuffed with spinach and cheese on a cutting board

Make Ahead Freezer Meal

Add this stuffed chicken thighs meal to your freezer prep rotation. Make as directed but instead of cooking the chicken, place the baking tray into the freezer for 30 minutes. Then transfer the chicken to a resealable plastic bag labeled with the date and freeze for up to 6 months. When you’re ready to cook, thaw the chicken and follow the same baking directions.

Storage

If you have leftovers of the stuffed chicken thighs, store in an airtight container or resealable plastic bag in the fridge for 3-4 days. If you want to keep them longer, transfer to the freezer for up to 3 months.

To reheat, thaw the chicken and place it onto a baking pan. Bake at 350°F for 10 minutes or until the chicken reaches 165°F. You can also use an air fryer set to 300°F for 8-10 minutes. Or reheat in the microwave.

closeup of baked chicken thighs in a roasting pan

Other Chicken Thigh Recipes