6 chicken thighs stuffed with cream cheese and spinach lightly browned with black pepper on top; on gray'ish colored plate with brown striped rim; on white cloth; spinach leaves in background and salt and pepper in background

Stuffed Chicken Thighs with Spinach and Cream Cheese

Contributor: Ilona Orzechowska

Stuffed Chicken Thighs with Spinach and Cream Cheese looks gourmet but you can actually make this dish quickly enough for a weeknight meal. So good!

  • Author: Ilona Orzechowska
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: American


Units Scale
  • Cooking oil spray
  • 6 boneless, skinless chicken thighs
  • 1 cup chopped fresh spinach
  • 1/2 cup softened cream cheese
  • 3 Tbsp. panko breadcrumbs (optional)*
  • 1/2 tsp. salt, divided
  • 1/4 tsp. garlic powder
  • 1/8 tsp. black pepper
  • 6 toothpicks


  1. Preheat oven to 400°F.
  2. Line pan with foil or parchment paper sprayed with oil to keep pan from getting sticky and for easier clean-up. 
  3. In a medium bowl mix spinach, cream cheese, panko, ¼ teaspoon of the salt, the garlic powder, and black pepper. Then set aside.
  4. Unroll chicken thighs, season both sides with remaining salt.
  5. Divide cream cheese mixture between chicken thighs, putting it into the middle of each one.
  6. Roll the chicken thigh back up around the stuffing and secure with a toothpick.
  7. Place chicken thighs on pan, toothpick-side-up. Bake for 30-35 minutes until temperature of the chicken reaches 165°F on an instant read thermometer.

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*You can leave out the breadcrumbs if you’d like. I find that it gives the filling a slightly firmer texture that I like. But it’s good without them too!