How To Make Spinach and Sun-Dried Tomatoes Stuffed Chicken Thighs
A creamy mix of spinach, sun-dried tomatoes, mozzarella, and parmesan fill these stuffed chicken thighs, a delicious dish that you can make in just 1 hour!
Serves:
Ingredients
- 4chicken thighs,skinless, boneless
- 1½cupsspinach,chopped, frozen, thawed and drained
- ¼cupmozzarella cheese,reduced fat, finely shredded
- 2tbspparmesan cheese,grated
- 2tbspoil packed sun dried tomatoes,drained, chopped
- 1tspgarlic powder,or to taste
- salt and ground black pepper,to taste
- 1tbspolive oil
Instructions
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Preheat the oven to 400 degrees F.
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Microwave the spinach in a microwave-safe bowl for about 5 minutes until defrosted. Drain.
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Place the chicken thighs in a gallon-sized resealable bag and pound with a heavy glass bottle until about ¼-inch in thickness. Pat dry with paper towels.
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Combine the warm spinach, mozzarella cheese, Parmesan cheese, sun-dried tomatoes, garlic powder, salt, and pepper in a bowl and mix until the cheeses melt.
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Spread over the chicken thighs, then roll and secure with toothpicks.
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Heat the olive oil in an oven-safe skillet over medium-high heat. Place the chicken thighs seam-side down and cook for 3 to 4 minutes per side until browned.
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Transfer skillet to the preheated oven and bake the chicken for 20 to 25 minutes until no longer pink in the center and the juices run clear.
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Serve warm, and enjoy!
Nutrition
- Calories: 540.46kcal
- Fat: 41.19g
- Saturated Fat: 12.57g
- Trans Fat: 0.16g
- Monounsaturated Fat: 17.65g
- Polyunsaturated Fat: 7.30g
- Carbohydrates: 3.25g
- Fiber: 0.69g
- Sugar: 0.27g
- Protein: 37.75g
- Cholesterol: 206.76mg
- Sodium: 542.83mg
- Calcium: 178.53mg
- Potassium: 545.35mg
- Iron: 1.91mg
- Vitamin A: 141.16µg
- Vitamin C: 6.67mg
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