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!
Everyone stuffs chicken breast with spinach and cream cheese stuffing, but did you know you can stuff boneless, skinless chicken thighs too? Yes. It’s super simple because the best part is you don’t have to cut the thighs for stuffing. You just unroll them, stuff them with delicious cream cheese spinach mixture, and roll them back up. They’re quick enough to be a weeknight meal.
However, if you don’t have everything you need to make them tonight, you can totally make these Baked Chicken Thighs for dinner and add the ingredients you need to your grocery list.
Why Boneless, Skinless Chicken Thighs are Great to Stuff
Boneless, skinless chicken thighs are much easier to stuff because they come cut thin and rolled up. You just need to unroll each thigh, stuff it, then roll it back up. If you find a chicken thigh doesn’t roll as easy as you like, you can use a meat tenderizer to make the chicken thigh more pliable. I personally find including this step makes it much easier to roll them back up after stuffing.
How do you stuff chicken thighs?
First, prepare your stuffing with cream cheese, fresh spinach, garlic powder, salt and pepper. Mix all ingredients together very well. Unroll each chicken thigh, stuff each thigh with cream cheese stuffing, roll back up and secure with toothpick. Make sure it is secured perfectly since you don’t want all the stuffing to come out. It is normal for some stuffing melt out during baking. One toothpick should be enough to secure each chicken thigh.
How do you cook chicken thighs in the oven?
Preheat oven and line pan with foil or parchment paper sprayed with oil (using a sprayer like this) to keep pan from getting sticky. You can also brush cooking oil all over the parchment paper instead. Place chicken thighs on baking pan then bake following the instructions in the recipe below. Chicken should be cooked to 165°F as read on an instant read thermometer. Additionally, you can cook chicken thighs in air fryer by placing the chicken thighs in the air fryer basket and cooking for 15-20 minutes at 350 F. Cook a few minutes longer if needed.
How can you tell if they’re done without a thermometer?
You can always cut it through the chicken. If lots of pink juices are coming out you have to cook it longer. Before consuming make sure the juices are clear as you don’t want to eat under-cooked chicken. Boneless, skinless chicken thighs cook relatively quick, so they should be done in approximately 30 minutes when baked at 400°F. We highly recommend you buy a meat thermometer though so you don’t have to guess. They’re super reasonably priced.Print
- 6 boneless, skinless chicken thighs
- 1 cup freshly chopped spinach
- 1/2 cup cream cheese
- 1/4 tsp. salt, divided
- 1/4 tsp. garlic powder
- 1/8 tsp. black pepper
- Cooking oil spray
- 6 toothpicks
- 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, 1/8 teaspoon salt, garlic powder, and black pepper. Then set aside.
- Unroll chicken thighs, season both sides with remaining salt, stuff each chicken thigh with cream cheese spinach stuffing, roll up, and secure with toothpick.
- Place chicken thighs on pan, bake for 30-35 minutes until temperature of the chicken reaches 165°F on an instant read thermometer.