Today we’re making Spinach & Feta Stuffed Chicken Thighs — a simple but flavorful dish that turns chicken thighs into something a little special.
Bone-in thighs are deboned, lightly pounded for even cooking, and filled with a creamy spinach and cheese mixture. The combination of cream cheese, mozzarella, feta, and parmesan creates a rich filling, while the chicken skin crisps up beautifully in the oven and under the broiler.
A few small techniques make a big difference here: squeezing the moisture out of the wilted spinach, seasoning the meat carefully since feta already contains salt, and cooking the thighs to about 175°F so they stay tender and juicy.
Finished with a quick broil for color and crisp skin, this is a dish that looks impressive but is very approachable to make at home.
If you enjoy straightforward cooking and hearty recipes, check out more at The Mechanic Cooks.
Spinach feta stuffing
8 oz fresh baby spinach
1 tablespoon minced garlic
4 oz cream cheese
½ cup mozzarella
½ cup feta
¼ cup parmesan
1 tbsp sour cream
salt and pepper
pinch ground red pepper flakes
Chicken
2 lbs chicken thighs (4 thighs) bone in
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If you’ve never deboned chicken thighs before, don’t worry — it’s easier than it looks. You can also use boneless thighs, but keeping the skin really helps with flavor and crispness.
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