Most stuffed chicken recipes use chicken breasts, and I have several of those linked elsewhere on this site. For me, however, the best results come from stuffing chicken thighs. They’re a dinner staple because they stay juicy and flavorful—even if you slightly overcook them. If you haven’t stuffed thighs before, you’re in for a treat: it’s simpler than stuffing breasts and yields incredible flavor. This recipe is for Mediterranean Stuffed Chicken Thighs and I think it’ll become a go-to weeknight meal. Let’s make it!
Stuffing chicken thighs is straightforward—no special skills needed. Gently peel back the skin from the side not attached to the meat, spoon a heaping tablespoon or two of the filling onto the meat, then fold the skin back over to seal. The skin helps keep the filling in place and crisps beautifully in the oven.
I bake these in my favorite rectangular ceramic baking dishes because they distribute heat evenly and look nice on the table. A good baking dish makes a difference when you want consistent results and easy cleanup.
🗒 More Easy Weeknight Chicken Recipes
Stuffed Chicken Thighs
BEST Stuffed Chicken Breast
Bacon Wrapped Stuffed Chicken
Viral Stuffed Chicken Breasts
👝 How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat gently to preserve moisture — spoon pan juices over the chicken before serving for extra juiciness.
🤔 Common Questions
Trim excess fat and pat the thighs dry. Bring them to room temperature before stuffing to promote even cooking and crisp skin.
Yes. Feta is classic for Mediterranean flavors, but goat cheese, mozzarella, or a blend of cheeses will work well depending on the taste and texture you prefer.
🎥 Items Featured in Video
I shared a video making this recipe on social media and people asked about the jeans I wore almost as often as they asked about the chicken. The photo shows the same jeans from the video; they’re true to size and great quality.
Mediterranean Stuffed Chicken Thighs
Pin Recipe
Ingredients
- 10 bone-in skin-on chicken thighs
- ½ cup baby spinach chopped
- 5 oz sundried tomatoes roughly chopped
- 4 tbsp sun-dried tomato oil divided
- 8 oz cream cheese softened
- 3 tbsp parmesan
- 7-8 garlic cloves chopped
- 2-3 tbsp fresh parsley chopped
- ½ cup olive oil
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- 2-3 tsp paprika
- Salt & pepper to taste
- 1 lemon juice and zest
Instructions
-
In a measuring cup combine lemon juice, olive oil, salt and pepper. Squeeze the excess oil from the sun-dried tomatoes (about 1 tablespoon) into the cup, then add an additional 3 tablespoons of sun-dried tomato oil from the jar and whisk to combine. Set the chopped sun-dried tomatoes aside for the filling.
-
In a large bowl, mix softened cream cheese, lemon zest, chopped spinach, parmesan, chopped garlic, parsley, the reserved sun-dried tomatoes, garlic powder, Italian seasoning, and salt and pepper until well combined.
-
Place the chicken thighs skin-side up in a 9×13 baking dish. Gently peel back the skin on each thigh, spoon about 2–3 tablespoons (or a heaping spoonful) of the cream cheese mixture onto the meat, then fold the skin back over to cover the filling.
-
Season all thighs with paprika and a bit more salt and pepper. Pour the lemon-olive oil mixture evenly over the chicken.
-
Bake uncovered at 375°F (190°C) for 50–60 minutes, or until the chicken reaches an internal temperature of 165–170°F (74–77°C). Remove from the oven and let rest a few minutes.
-
Before serving, spoon the pan juices over the thighs to add extra moisture and flavor. Enjoy!
Video
Nutrition
Carbohydrates: 3g
Protein: 49g
Fat: 71g
Tried this recipe?Let us know how it was!