Prepare to transform your ordinary dinner into an extraordinary culinary experience with these mouthwatering Spinach and Feta Stuffed Chicken Thighs! Imagine cutting into a perfectly golden-brown chicken thigh and revealing a creamy, vibrant filling of fresh spinach and tangy feta cheese that will make your taste buds dance with delight. This recipe combines the rustic charm of Greek cuisine with the comfort of a home-cooked meal, promising to elevate your weeknight dinner from mundane to magnificent in just 50 minutes.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 4 chicken thighs, boneless
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a ceramic baking dish.
- Carefully butterfly the chicken thighs by making a horizontal cut through the center of each thigh, creating a pocket for stuffing. Be careful not to cut all the way through.
- In a medium mixing bowl, combine chopped spinach, crumbled feta cheese, minced garlic, and a pinch of salt and black pepper. Mix thoroughly to create the stuffing.
- Generously stuff each chicken thigh with the spinach and feta mixture, ensuring the filling is evenly distributed and packed tightly.
- Use toothpicks or kitchen twine to secure the edges of the chicken thighs, preventing the stuffing from falling out during cooking.
- Brush the exterior of each stuffed chicken thigh with olive oil, then season the outside with additional salt and pepper.
- Place the stuffed chicken thighs on the prepared baking sheet, leaving some space between each piece to ensure even cooking.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- Remove from the oven and let the chicken rest for 5 minutes before removing toothpicks or twine.
- Serve hot, optionally garnished with fresh chopped parsley or a squeeze of lemon juice for added brightness.
Tips
- Butterfly technique: Use a sharp knife and a steady hand when creating the pocket in the chicken thighs. Take your time to ensure an even cut without piercing through the meat.
- Stuffing secrets: Pack the spinach and feta mixture tightly to prevent it from falling out during cooking. Don't overstuff, as this can cause the filling to leak.
- Temperature matters: Always use a meat thermometer to confirm the chicken has reached 165°F (74°C) for safe consumption.
- Resting is crucial: Allow the chicken to rest for 5 minutes after cooking to help redistribute the juices, ensuring a moist and tender result.
- Flavor enhancement: For an extra flavor boost, consider adding a sprinkle of dried oregano or a dash of red pepper flakes to the stuffing mixture.
- Make-ahead tip: You can prepare the stuffed chicken thighs in advance and refrigerate them for up to 24 hours before cooking, making meal prep a breeze.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 2g
Protein: 35g
Fat: 20g
Saturated Fat: 7g
Cholesterol: 180mg
