If raw, bake the thighs as per the recipe instructions. Let the chicken fully thaw overnight in the fridge. This will ensure the chicken doesn’t stick together so you can take out a few at a time as you need them. Let them freeze for 1-2 hours until solid, then transfer them to a large freezer bag or airtight container. Place the thighs on a baking sheet lined with parchment paper. You can freeze your chicken raw or cooked.
Bake for 15 minutes, or until the chicken reaches an internal temperature of 165F. Place the thighs in a baking dish with a splash of wine, water, or broth. Let the chicken rest at room temperature for 20-30 minutes. Make sure the thighs have fully cooled down to room temperature before storing. Keep your stuffed chicken thighs in an airtight container in the fridge for 3-4 days. Varieties like Pinot Grigio, unoaked Chardonnay, Pinot Blanc, and Sauvignon Blanc will all work well.Īvoid sweet wines such as Reisling, Gewurztraminer, and Moscato. It’s best to use dry types of wine when cooking. If you’d like to avoid pink thighs, make sure to use white wine like I did in the recipe. Bake for another 5 to 10 minutes until the cheese has melted. Remove foil and sprinkle the remaining cheese over the chicken. Bake: Place the thighs to a 8×8 baking dish. Make sauce: Mix the sauce ingredients together, and pour over the thighs. Roll the thighs and secure with toothpicks, 2 per thigh. Roll: Place 2 tbsp of spinach and cheese mixture on each thigh, evenly dispersing the remaining filling among the thighs as needed. Season the thighs on both sides with oregano, salt, pepper and paprika to taste. Season: Pat dry chicken thighs lay them flat, inside up. Add the 1 cup of the Swiss cheese to spinach mixture and mix well. Cook for 2 minutes then let the mixture cool for a few minutes. Add the spinach, 1/4 tsp salt, 1/4 tsp pepper and 1/2 tsp paprika and stir. Add the onion and sauté until the onion is translucent. Filling: Add the olive oil to a skillet and heat over medium heat. Wine – White wine works bests with these flavors. Swiss cheese – You can substitute with Gruyere, Emmental or white cheddar, and gouda. Frozen Spinach – You can chop and sauté spinach to replicate frozen spinach. Olive oil – Canola, vegetable, safflower, sunflower, and avocado oils can be used instead. You can use thighs with skin, but don’t grab anything with bones. Chicken – Boneless skinless chicken thighs. STUFFED BAKED CHICKEN FULL
Keep scrolling to the recipe card for full ingredient amounts and instructions or click the “ Jump to Recipe” button at the top of the page. Make sure you grab boneless chicken thighs as it’ll save you quite the hassle of removing the bone in order to stuff these.
This even, thin piece of meat was meant to be packed with cheesy goodness. When you open up a chicken thigh, you’ll see how perfect it is for stuffing. And then it was born: spinach and Swiss cheese stuffed chicken thighs. I had a splash of wine left in the bottom of a bottle, a package of frozen spinach, a beautiful block of Swiss cheese, and these chicken thighs. Baked to perfection in a seasoned white wine sauce that you’ll want to douse all over your plate!ĭo you ever throw together meals as a way to clean out your fridge? That’s exactly how this recipe came to be. These chicken thighs are, quite literally, bursting with flavor with each bite you take. Spinach and Swiss Cheese Stuffed Chicken Thighs – Healthy, simple, delicious.
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