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Stuffed Chicken Thighs With Spinach And Cream Cheese
Youssef Hb

Stuffed Chicken Thighs With Spinach And Cream Cheese

These elegant stuffed chicken thighs are a foolproof way to serve a gourmet-style meal with minimal effort. Tender, juicy boneless chicken thighs are rolled around a decadent, savory center of cream cheese, wilted spinach, and sharp white cheddar. Perfectly balanced and flavorful, this recipe is ideal for both hectic weeknights and sophisticated weekend entertaining, offering a restaurant-quality experience in the comfort of your own home.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Contemporary American
Calories: 420
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Heat one tablespoon of olive oil in a large skillet over medium heat.
  2. Add the diced onion and sauté until soft and translucent.
  3. Stir in the minced garlic, salt, pepper, paprika, onion powder, and garlic powder, cooking for one minute until fragrant.
  4. Toss in the fresh spinach and cook until fully wilted.
  5. Transfer the mixture to a bowl and stir in the room-temperature cream cheese until smooth.
  6. Refrigerate the mixture for 15 minutes, then fold in the shredded white cheddar cheese.
  7. Preheat your oven to 375°F.
  8. Lay each boneless, skinless chicken thigh flat on a clean cutting board.
  9. Spread an even amount of the cooled filling across the center of each piece.
  10. Roll the chicken thighs tightly and secure with kitchen twine or toothpicks.
  11. Sear the chicken in the remaining olive oil in an oven-safe skillet until golden brown on all sides.
  12. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 165°F.

Notes

Ensure the cream cheese is at room temperature to achieve a smooth filling. Secure the thighs tightly with toothpicks soaked in water to prevent burning. Let the chicken rest for 5 minutes before serving to keep the juices inside.