Best 11 Stuffed Chicken Thighs Recipes

STUFFED CHICKEN THIGHS

Steps:

• Wash and pat dry chicken thighs; lay them flat, inside up.
• Slice mushrooms and sauté with salt and pepper until they are brown; remove from heat.
• Wash and stem spinach.
• Chop spinach and add to mushrooms, tossing to wilt.
• Place about 2 tablespoons of this filling on each chicken thigh, evenly dispersing the remaining filling among the thighs as needed.
• Divide cheese among chicken thighs.
• Close the thighs with toothpicks (I used three per thigh) and place in a pie dish.
• Sprinkle paprika, crushed tarragon, and garlic salt over the thighs.
• Drizzle honey over all.
• Add water to the pie pan, cover with foil, and bake at 350°F for 30 minutes.
• Remove foil and bake another 15 minutes.
• Sprinkle remaining cheese over chicken and bake until the cheese is melted.
• Serve with steamed veggies, rice, and a fruit salad.

BACON-WRAPPED CHICKEN THIGHS SMOTHERED AND STUFFED WITH AWESOME

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch square pan with parchment paper.
• Trim asparagus spears to extend 1 inch past each side of the thighs.
• Place 1 cup of the mozzarella cheese into a bowl.
• Lay chicken thighs flat on a work surface. Place 1/4 cup mozzarella cheese on each thigh, followed by 3 asparagus spears. Roll thigh around stuffing; wrap 1 bacon slice around each thigh. Tie a 12-inch length of string around the bacon, ensuring bacon ends are secured. Place stuffed thighs in the lined pan.
• Bake in the preheated oven until no longer pink in the center and juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the middle of a thigh should read at least 165 degrees F (74 degrees C).
• Melt 1 tablespoon butter in a small saucepan over medium-high heat; add jalapenos. Cook, stirring regularly, until juices have evaporated, 1 to 2 minutes. Add remaining butter, melt completely, about 1 minute. Stir in flour until it starts to brown, 1 to 2 minutes. Pour in warm milk, 1/3 cup at a time, mixing completely after each addition.
• Bring milk mixture to a boil; reduce heat to medium-low. Simmer, stirring occasionally, until sauce thickens, about 7 minutes. Season sauce with salt and pepper. Add remaining mozzarella cheese, stir gently to incorporate into sauce.
• Cut strings from thighs and smother with sauce.

GOAT CHEESE AND SUN-DRIED TOMATO STUFFED CHICKEN THIGHS WITH SAGE BROWN BUTTER SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine goat cheese and sun-dried tomatoes in a small bowl; set aside. Combine flour, salt, and pepper in a second small bowl and set aside.
• Place chicken thighs on a cutting board and layer a piece of plastic wrap on top. Pound thighs slightly with a meat mallet to flatten. Divide goat cheese mixture among all of the flattened chicken thighs; spread evenly down the middle. Starting at the short end, roll up the chicken thighs and secure with toothpicks or kitchen twine.
• Dredge chicken rolls in the flour mixture, shaking off any excess flour, and set on a plate. Repeat until all of the rolls have been coated with flour.
• Heat 2 tablespoons of butter and olive oil in a skillet over medium-high heat. Place chicken thigh rolls in pan and cook until all sides are browned, about 2 minutes per side. Transfer rolls to an oven-safe dish.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Meanwhile, melt remaining 2 tablespoons butter in the skillet over medium heat. Once butter starts to bubble and turn brown, add chopped sage and swirl the pan until sage becomes fragrant. Pour in broth, wine, and lemon juice. Bring sauce to a simmer and reduce heat to low.
• Transfer chicken rolls back to the skillet and cook in the sauce for about 2 minutes, turning frequently to coat. Plate rolls and spoon sauce over top.

AIR FRYER STUFFED CHICKEN THIGHS

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Cut Swiss cheese into six 2 x 1/2 x 1/2-inch pieces.
• Set up breading station: place bread crumbs, 2 teaspoon sazonador seasoning, and 1 tablespoon flour in a shallow dish, place remaining flour and sazonador seasoning in a second shallow dish, and crack eggs into a third shallow dish. Whip eggs until yellow and frothy. Season eggs with salt and pepper.
• Take each piece of Swiss cheese and lay on top of 1 piece turkey meat. Wrap luncheon meat around Swiss cheese.
• Open up chicken thighs and place a turkey-cheese bundle into the middle of each one. Roll chicken thighs around bundles. Dip each into flour mixture to coat, then shake off excess. Dip into egg, then shake off excess. Finally, dip into bread crumb mixture and press breading into the chicken.
• Place chicken bundles seam-side down into the air fryer. Spray chicken bundles with nonstick spray.
• Reduce air fryer temperature to to 380 degrees F (193 degrees C) and air fry chicken for 15 minutes. Turn bundles over, spray with nonstick spray and drop air fryer temperature to 370 degrees F (187 degrees C). Air fry until chicken is cooked through, an additional 8 minutes. Serve immediately.

GRILLED PESTO STUFFED CHICKEN THIGHS

Steps:

• Preheat the grill.
• Loosen skin from thighs to form a pocket; stuff with pesto.
• Season chicken with salt and pepper.
• Grill the chicken, turning once, until cooked through, about 35 minutes.
• Meanwhile, mash garlic with 1/8 teaspoon salt to form a paste; stir in 1 tablespoon olive oil and brush on bread slices.
• Toast bread on grill.
• Serve chicken on bread, garlic side up.

SPICY STUFFED CHICKEN THIGHS

Steps:

• Preheat oven at 350 degrees F (175 degrees C).
• Find the places where the thigh bones have been removed from the chicken, and stuff the spaces with sausage. Place on a 10x13-inch ungreased baking pan. Place bell pepper and onion around the chicken. Pour tomatoes and their juices over the chicken, and season with Italian seasoning and crushed red pepper flakes.
• Bake in preheated oven until chicken is thoroughly cooked, about 45 minutes.

CHICKEN THIGHS STUFFED WITH SPINACH AND SUN-DRIED TOMATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Microwave spinach in a microwave-safe bowl until defrosted, about 5 minutes. Drain.
• Place chicken thighs in a gallon-sized resealable bag and pound with a heavy glass bottle until about 1/4-inch in thickness. Pat dry with paper towels.
• Combine the warm spinach, mozzarella cheese, Parmesan cheese, sun-dried tomatoes, garlic powder, salt, and pepper in a bowl and mix until cheeses melt. Spread over the chicken thighs; roll and secure with toothpicks.
• Heat olive oil in an oven-safe skillet over medium-high heat. Place the chicken thighs seam-side down and cook until browned, 3 to 4 minutes per side.
• Transfer skillet to the preheated oven and bake the chicken until no longer pink in the center and the juices run clear, 20 to 25 minutes.

CHICKEN THIGHS STUFFED WITH CHARD

Steps:

• Cut chard stems into 1- to 2-inch lengths, and coarsely chop leaves. Gently boil stems until almost tender. Add chopped leaves. Cook until soft, another couple of minutes. Drain well, pressing out water.
• Put 2 tablespoons oil in large skillet over medium-low heat and add garlic; cook until garlic begins to color, a couple of minutes. Add pine nuts and cook another minute, stirring, then add chard, raisins and salt and pepper; cook, stirring, for about 2 minutes. (Stuffing can be refrigerated for two days.)
• Put each thigh between plastic wrap and pound thin, without tearing. Sprinkle with salt. Put spoonful of stuffing on one end and roll. Skewer closed with a toothpick or two.
• Put remaining oil in large, deep skillet over medium-high heat. Add thighs, browning on one side for about 5 minutes and adjusting heat if needed, then turn. Cook a minute or two, then turn heat to medium-low and add sherry. Let bubble for about 30 seconds, cover, and cook about 5 minutes, or until chicken thighs are quite firm and cooked through.
• Remove to a platter. Reduce liquid in pan over high heat, if needed, and spoon over chicken. Garnish with parsley, and serve.

GRILLED STUFFED CHICKEN THIGHS

Steps:

• Heat vegetable oil in a large skillet over medium heat. Add the celery and onion; cook and stir until soft, about 5 minutes. Remove from heat, and season with poultry seasoning and pepper. Stir in the crabmeat, sherry, and bread cubes until everything is well blended.
• Preheat a grill for medium heat.
• Lay the chicken thighs out skin side down on a clean surface. Spread an even layer of the crab mixture onto each one. Roll up chicken and secure with toothpicks.
• Place the stuffed thighs seam side down onto the grill, and season with garlic salt and onion powder. Cover, and cook for 20 to 30 minutes, turning occasionally for even cooking. Chicken is done when juices run clear when pierced with a fork.

STUFFED CHICKEN THIGHS WITH RED PEPPER-TOMATO SAUCE

Steps:

• To make the sauce: Heat olive oil in a large non-reactive saucepan over high heat. Add the garlic clove, bay leaf, peppers, tomatoes, and water and bring to a boil. Lower the heat to medium and simmer until the peppers are tender, about 25 minutes. Add the oregano halfway through cooking. Transfer the mixture to a blender or food processor and puree until smooth. Season the puree with salt and pepper and return it to the pan to keep warm. You should have about 11/2 cups. The sauce can be covered and refrigerated for 1 to 2 days.
• To make the stuffing: Drop the garlic, oregano, olives, and 1 tablespoon of the olive oil into a food processor and process until very finely chopped. Season with salt and pepper, pulse again, and scrape into a small bowl. The stuffing mixture can be made ahead to this point and refrigerated for several days.
• Preheat the oven to 400 degrees F.
• Season the inside of the thighs with salt and pepper. Put about 1 1/2 teaspoons of the olive paste inside each thigh. Tie closed with kitchen string and season with salt and pepper. Season the chicken legs with salt and pepper.
• Heat 2 tablespoons of the olive oil in a large ovenproof skillet over medium-high heat until hot. Lower the heat to medium, add the chicken thighs and legs skin side down and saute until lightly brown all over. Put the skillet in the oven until the chicken is opaque throughout, about 20 minutes. Transfer to a plate and keep warm.
• Pour off the fat from the pan, add the water, place over medium heat, and stir and scrape up all the browned bits from the bottom and sides of the pan. Simmer until slightly reduced. Add 1 cup of the sauce and reheat gently. Add any juices from around the chicken.
• Meanwhile, bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes. Drain and return to the pasta pot. Add the remaining sauce and toss well to coat.
• Divide the fettuccine among 4 plates. Slice the thighs and arrange slices and 1 leg next to the fettuccine. Sprinkle with parsley and grated Parmesan. Serve immediately.

MEDITERRANEAN STUFFED BONELESS CHICKEN THIGHS

Steps:

• Put oil, curry, oregano, pepper, cayenne pepper, and minced garlic into a small mixing bowl and stir with a fork.
• Pour oil and spice mixture into glass or ceramic baking dish and coat the whole bottom of pan with oil/spice mixture.
• Wash the chicken thighs under cold water and roll them out flat.
• Drag both sides of each thigh through the oil/spice mixture in baking dish and lay them flat and orderly in baking dish.
• Lightly brown the pine nuts in a non-stick frying pan for 1 minute, then mince.
• Put minced pine nuts, minced spinach, crumbled feta cheese, minced black olives, minced mushrooms into a bowl and toss them together. This is your stuffing.
• Place generous amount of stuffing on each flattened thigh.
• Roll the thighs around the stuffing to enclose it.
• Preheat oven to 375 (oven temperatures vary) and bake for 30 -40 minutes or until chicken is white throughout when sliced.
• Serve with rice and a vegetable or salad.