Ingredients
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
Instructions
- Preheat oven to 400°F.
- Line pan with foil or parchment paper sprayed with oil to keep pan from getting sticky and for easier clean-up.
- In a medium bowl mix spinach, cream cheese, panko, ¼ teaspoon of the salt, the garlic powder, and black pepper. Then set aside.
- Unroll chicken thighs, season both sides with remaining salt.
- Divide cream cheese mixture between chicken thighs, putting it into the middle of each one.
- Roll the chicken thigh back up around the stuffing and secure with a toothpick.
- 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.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!
Notes
*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!