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!
Preheat the oven to 400 degrees F.
Microwave the spinach in a microwave-safe bowl for about 5 minutes until defrosted. Drain.
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.
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.
Spread over the chicken thighs, then roll and secure with toothpicks.
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.
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.
Serve warm, and enjoy!
- 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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