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Juicy Stuffed Chicken Thighs with Garlic Herb Filling

When Cajun meets Italian, love is in the air! This recipe combines bold Cajun flavors with classic Italian ingredients for a match made in stuffed chicken thigh heaven. Prep takes about 15 minutes and the dish bakes in the oven, leaving you time to relax or handle other tasks. The savory blend of spices and fresh herbs will have everyone running to the table — let’s make it!

Stuffed chicken breast
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Four baked chicken thighs topped with a mixture of herbs, cheese, and seasonings, sitting in a pan with golden juices and a crispy, browned skin.

Stuffed Chicken Thighs

Melissa Jo

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Ingredients

  

  • 4-6 bone-in, skin-on chicken thighs
  • 3-4 tbsp. olive oil
  • 8 oz. cream cheese room temperature
  • 4 large handfuls of chopped baby spinach
  • 4 stalks of chopped green onions
  • 5-7 leaves chopped basil
  • 4-5 cloves chopped garlic
  • 2 oz chopped sun-dried tomatoes
  • 1 tbsp. Italian seasoning blend
  • 1 tbsp. Tony’s Creole seasoning (use 1/2 tbsp if you prefer less heat)
  • salt & cracked black pepper to taste Start with about 1 tbsp of each, then adjust

Instructions

 

  • Preheat oven to 375°F (190°C). Add a teaspoon of olive oil to the bottom of your baking dish and spread it around. Arrange the chicken thighs in the dish, skin side up. Make sure the thighs are at room temperature and patted dry for best results.
  • In a bowl, combine the cream cheese, chopped spinach, basil, green onions, sun-dried tomatoes, garlic, Italian seasoning, and Tony’s Creole seasoning. Mix until well blended and evenly seasoned.
  • Gently loosen the skin from one side of each chicken thigh, leaving the skin attached on the other side. Spoon generous portions of the filling under the skin, distributing it among the thighs. If you use all the filling on 6 thighs, the pockets will be a bit smaller but still delicious. Fold the skin back over the stuffing to secure it.
  • Drizzle the remaining olive oil over the chicken and season the skin with cracked black pepper and salt to taste.
  • Bake the chicken in the preheated oven for 50–60 minutes, or until the skin is golden and crispy and the chicken is cooked through (internal temperature should reach 165°F/74°C).
  • Serve the stuffed thighs over mashed potatoes or your favorite starch. Spoon some of the pan juices over the chicken and potatoes for extra flavor.
  • A simple garden salad or steamed vegetables make a great side to round out the meal.
  • Enjoy this easy, flavorful family dinner!

Notes

  • For juicier, well-browned thighs, always pat the chicken dry and let it come to room temperature before assembling and baking.

  • Cookware suggestion: an 8×8 baking dish works well for this recipe.

  • The primary flavor comes from Tony’s Creole seasoning; adjust the amount to suit your heat preference.

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