Mediterranean Spinach & Cheese Stuffed Chicken Thighs
This recipe is a savory Mediterranean twist on classic stuffed chicken. Juicy chicken thighs are filled with a creamy spinach and cheese mixture, seasoned with herbs and garlic, then seared and baked to perfection. It’s comforting, elegant enough for guests, yet simple enough for a weeknight dinner.
Time
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients
4 boneless chicken thighs
1 cup spinach (sautéed until wilted, then cooled and chopped)
½ cup cream cheese, softened
¼ cup shredded mozzarella cheese
1 tsp garlic powder
Salt and black pepper, to taste
1 tsp Italian herbs (or a mix of oregano, basil, and thyme)
1 tbsp olive oil
Instructions
Prepare the filling:
In a mixing bowl, combine sautéed spinach, cream cheese, mozzarella, garlic powder, a pinch of salt, and a sprinkle of pepper. Mix until creamy and well blended.
Prepare the chicken:
Pat chicken thighs dry with a paper towel. Lay them flat on a cutting board, skin side down.
Season the inside lightly with salt, pepper, and Italian herbs.
Stuff and secure:
Spoon the spinach and cheese mixture evenly onto each chicken thigh.
Roll the thighs around the filling and secure with toothpicks if needed.
Sear:
Heat olive oil in a large oven-safe skillet over medium-high heat.
Place chicken thighs seam side down and sear for 2–3 minutes per side until golden brown.
Bake:
Transfer the skillet to a preheated oven at 375°F (190°C).
Bake for 20–25 minutes, until the chicken is fully cooked (internal temp: 165°F / 74°C).
Serve:
Remove toothpicks before serving. Pair with roasted vegetables, a fresh Mediterranean salad, or couscous.
Tips
Dry chicken well: Patting the thighs dry before stuffing helps the seasoning stick and ensures a good sear.
Don’t overstuff: Too much filling can cause it to leak out while baking. Keep a moderate amount inside each thigh.
Secure tightly: Use toothpicks or kitchen twine to keep the chicken rolled neatly during cooking.
Check doneness: Always use a meat thermometer—chicken is safe at 165°F (74°C).
Rest before serving: Let the chicken rest for 5 minutes after baking so the juices settle.
Variations
Cheese swaps: Try feta for a briny bite, ricotta for a lighter option, or goat cheese for tanginess.
Add herbs: Mix in fresh parsley, dill, or basil to the filling for extra Mediterranean freshness.
Veggie boost: Add chopped sun-dried tomatoes, roasted red peppers, or artichokes to the stuffing.
Spicy kick: Sprinkle in red pepper flakes or a touch of harissa in the filling for heat.
Skin-on option: If you have chicken thighs with skin, leave it on for extra flavor and crispy texture.
Low-carb meal: Serve with cauliflower rice or zucchini noodles instead of traditional sides.
Q&A
Q: Can I use chicken breasts instead of thighs?
A: Yes, but breasts will need to be butterflied and pounded flat before stuffing. Thighs stay juicier and are easier to roll.
Q: Can I make this ahead of time?
A: Definitely. You can assemble the stuffed thighs a day in advance, refrigerate them, and then bake when ready.
Q: What sides go best with this dish?
A: Roasted vegetables, couscous, quinoa, or a light Greek salad make excellent pairings.
Q: How do I keep the filling from leaking out?
A: Don’t overfill, and make sure to roll the chicken tightly. Using toothpicks helps secure them during cooking.
Nutrition
(per serving, based on 4 servings)
Calories: ~320
Protein: 28 g
Carbohydrates: 3 g
Fat: 22 g
Fiber: 1 g
Sugar: 1 g
Sodium: 420 mg
(Values may vary depending on cheese type and portion sizes.)
Conclusion
Mediterranean Spinach & Cheese Stuffed Chicken Thighs are a comforting yet elegant dish that combines tender chicken with a creamy, herb-infused filling. This recipe is versatile enough for family dinners but also impressive for entertaining. The balance of lean protein, flavorful cheese, and fresh spinach makes it both hearty and wholesome. Serve with a simple salad or roasted vegetables for a complete Mediterranean-inspired meal.