Spinach Stuffed Chicken Thighs. When a world of creamy greens meets a world of juicy protein all in one bite. This dish is full of flavor and never disappoints when you are looking for something on the wild side. While it isn’t something you would cook everyday, it is definitely something you can enjoy daily should you choose.
Spinach has never been on the top of the list of my favorite greens to eat. I do occasionally enjoy cooking with it immensely. It adds a bit of nutrition into any dish and in my home, I try to always focus on the added benefits to any meal. Upon request, Creamy Spinach was delivered. Incorporated into a juicy Chicken Thigh that can be enjoyed as a meal alone or along side of your favorite side dish.
Chicken Thighs may be frowned upon by some as not being the healthier take on Chicken versus the Chicken Breast. I find it full of flavor, juicer and easier on the pockets. I absolutely love Chick Thighs and never look to any other as being competitive. Truth be told, I’m a dark meat kinda girl. I call it my liquid gold. Nothing more exciting than tasting those juicy flavors in every bite. If you are not a fan of dark meat and enjoy a good Chicken Breast in place, this recipe works just as good for it. Keep in mind that Chicken Breast cooks up a bit drier so you will need to improvise to keep moisture secured inside. A roasting method will work wonders at this point.
Spinach Stuffed Chicken Thighs delivers a creamy earthiness of Spinach right in the center of each bite. Seared on the outside to browned goodness, this Chicken dish will have anyone looking for great flavor asking for second helpings. I served these along side of my homemade Cheese Scallop Potatoes (stay tuned for recipe soon) which paired well. Nothing like a good piece of Chicken and cheesy Potatoes on the side.
Spinach Stuffed Chicken Thighs
Equipment
- Baking Dish
- Skillet Oven safe or may use Baking dish or pan
- Cutting Board
- Knife
- Toothpicks
Ingredients
Protein
- 6 Boneless Skinless Chicken Thighs Cleaned and excess fat removed. Pound out lightly using mallet for even thickness
Produce
- 1 Large Bag of Spinach Fresh
- 1 Small Onion Cut into thin slivers
Dairy
- 2 cups Heavy Cream
- 1/2 cup Parmesan Cheese
Seasonings
- 1 tbsp Garlic Herb Seasoning No salt
- 1 tsp Onion Powder
- 1 tbsp Adobo May use your brand of Seasoned Salt
- 1 tsp Ground Black Pepper
- 1 tsp Cumin
Instructions
- Creamy Spinach Preparation
- Heat skillet on medium.
- Add Spinach (Spinach may be added in batches as it will reduce in size as it cooks), Onion, a pinch of Seasoned Salt, Pepper & Onion Powder. Stir consistently as to not let cream burn on the bottom of pan,
- Add 1/2 cup of Parmesan Cheese and continue stirring until all incredients are incorporated. Let it simmer until Spinach is cooked thoroughly and sauce is thickened. Set aside to allow it to cool to be able to handle.
Chicken Preparation
- Lay out Chicken Thighs on large cutting board.
- Season both sides with remaining Seasoning. May adjust Seasoning to your preference.
Prepare Roll Ups
- Place a tablespoon of Spinach filling in the center of each Chicken thigh. Do not overfill. Any filling left over will be spooned over the top later.
- Gently roll each Chicken Thigh over and secure with a couple of toothpicks. Place in Skillet evenly spaced in between.
Cooking Instructions
- Preheat Oven to 375°F
- Heat skillet on Medium High
- Begin searing stuffed Chicken Thighs for 3-5 minutes on each side.
- Once Chicken is seared on second side, spoon remaining Spinach filling over top. If none is left over, omit this step.
- Place Spinach Chicken Thigh roll ups in a dish or pan sprayed with nonstick spray or if your pan is oven safe, omit this step.
- Place Chicken thighs in preheated oven and bake for 20-30 minutes or until Chicken is cooked and internal temperature reads 165°F
Serving Suggestion
- Serve with a side of homemade Cheesy Scallop Potatoes or your favorite sides of your choice.
- Enjoy!!!!
