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Stuffed Chicken Thighs With Spinach And Cream Cheese
Youssef Hb

Stuffed Chicken Thighs With Spinach And Cream Cheese

These succulent, boneless chicken thighs are stuffed with a velvety mixture of sautéed spinach, aromatic garlic, and sharp cheddar cheese. Designed to be a restaurant-quality meal that fits a busy lifestyle, this dish uses the natural juiciness of chicken thighs to ensure a moist, flavorful result every time. Perfectly seared to create a golden, crispy exterior, this recipe is ideal for both quick weeknight dinners and elegant gatherings, offering a sophisticated flavor profile that is both easy to prepare and deeply satisfying.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: DINNER
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs
  • 3 tbsp olive oil
  • 4 cups fresh spinach, chopped
  • 8 oz cream cheese, room temperature
  • 0.5 cup sharp white cheddar cheese, shredded
  • 1 small onion, finely minced
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 0.5 tsp black pepper

Method
 

  1. Heat one tablespoon of olive oil in a skillet over medium heat.
  2. Sauté the minced onion until translucent and fragrant.
  3. Add the minced garlic, salt, pepper, onion powder, garlic powder, and paprika to the skillet and cook for one minute.
  4. Stir in the fresh spinach and cook until fully wilted.
  5. Remove from heat and stir in the room temperature cream cheese and shredded cheddar until combined.
  6. Lay chicken thighs flat and spoon a portion of the filling onto the center of each.
  7. Roll the thighs tightly and secure with kitchen twine or toothpicks.
  8. Heat the remaining olive oil in a large skillet and sear the chicken rolls until golden brown on all sides.
  9. Transfer the seared chicken to a baking dish and bake at 375°F for 20-25 minutes or until the internal temperature reaches 165°F.

Notes

Ensure the chicken thighs are uniform in size to promote even cooking. For added depth, you can substitute the white cheddar with Gruyere. Let the chicken rest for 5 minutes before serving to retain juices.