Chicken Thighs Stuffed with Spinach and Sun-Dried Tomatoes

Chicken Thighs Stuffed with Spinach and Sun-Dried Tomatoes A delicious and succulent chicken dish. It’s on the table in less than an hour! Serve with pasta or roasted potatoes.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 31 mins

    TOTAL : 51 mins

    SERVING : 4

    YIELD : 4 chicken thighs

  • 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.

Per Serving: 222 calories; protein 22.6g; carbohydrates 3.9g; fat 13g; cholesterol 72.5mg; sodium 194.8mg.