Spinach and Feta Stuffed Chicken Thighs

Oven baked, spinach feta stuffed rolled Chicken Thighs for a delicious winter dinner. This is also a great starter recipe that works with a variety of fillings - cream cheese, ricotta, or goat cheese.

Spinach and Feta Stuffed Chicken Thighs
Diet Info: DF GF F LF Na LS VG V Fa

A delicious dinner of baked Spinach and Feta Stuffed Chicken Thighs. This Recipe needs only 20 minutes of prep and makes moist and juicy stuffed rolled chicken thighs. Also sharing one simple prep step to make flavorful and moist chicken thighs that also look delicious when rolled and baked.  Gluten free, Low-carb, Keto-diet friendly. 

This recipe is also a good base recipe to use any kind of stuffing - goat cheese, cream cheese or ricotta, use what you prefer. (read on to know more). 

Let's bake Stuffed Chicken Thighs today!

What Do You Need To Make Stuffed Chicken Thighs

This recipe needs healthy Mediterranean ingredients such as fresh green spinach, fresh herbs, feta cheese, olive oil and spices.

Rolled Boneless Stuffed Chicken Thighs

If you like to cook Mediterranean meal at home, most of the ingredients you will find in refrigerator and pantry. Here are the ingredients to make Stuffed Chicken Thighs:

  1. Boneless Skinless Chicken thighs 
  2. Fresh spinach
  3. Feta Cheese
  4. Olive oil
  5. Garlic
  6. Fresh Herbs
  7. Scallions
  8. Chili Flakes 
  9. Salt and pepper

Stuffed Chicken Thighs can sometime be difficult to roll as chicken thighs are smaller than chicken breasts and are also uneven in thickness. Even thickness is important for two reasons:

  1. To ensure neat stuffed and rolled chicken thighs.
  2. Even cooking of chicken (all rollups ready at the same time).

To make stuffed chicken thighs, I always start by prepping the chicken so that it is easy to roll with stuffing and is well seasoned.

For even thickness, place thighs in two large sheets of parchment, season and then pound gently until all pieces are approx. same thickness. You can use meat pounder (flat side). If you don't have meat pounder, flat side of a heavy bottom skillet works perfectly. 

Tip: Seasoning chicken before pounding helps infuse seasoning into the meat. Try this and you will always bake perfectly seasoned cooked chicken!

Once thighs are pounded, there will be enough space for feta-spinach filling to hold in-place nicely i.e. thighs will be easy to roll with stuffing.

Spinach Stuffed Chicken Thighs

Spinach Feta Filling for Stuffed Thighs

Spinach and feta is a classic Mediterranean blend of flavors. There are only 6 ingredients needed to make delicious spinach and feta filling. Easy to find ingredients is one of the reason why I love to make spinach-feta stuffed thighs for weeknight dinner.

How to Prepare Spinach for Filling

Good news is you don't need to prepare/cook spinach for filling. Simply, small chop fresh spinach i.e. as if chopping herbs. Mix in feta, oil, garlic, herbs and seasonings. That's it. The moisture in spinach helps cook the meat from inside. The resulting stuffed chicken thighs come out moist and so juicy! You will fall in love how succulent these are.

Time Saving Tip: If time pressed, use a food processor to make filling. Add rough chopped fresh spinach and all ingredients for filling into the food processor. Pulse until everything is coarse chopped.

You can also replace feta cheese with equal amount of cream cheese or goat Cheese (at room temperature). If using ricotta cheese, make sure water is drained before mixing into the spinach. 

Stuffing Chicken Thighs (Stuff and Roll)

I recommend filling/stuffing all chicken thighs at once. This is the best way to avoid touching chicken and washing hands multiple times. 

Spinach Feta Cheese Stuffed Chicken Thighs

To stuff chicken thighs, place all chicken thighs on a large baking sheet. Next, place 2 tablespoons of spinach and feta filling in the center of each thigh. Once all pieces are topped with feta filling, roll thigh starting from longer end and secure with a cocktail stick.

Bake seam-side down in the preheat oven until chicken is cooked through.

The stuffed chicken thigh's cooking time varies between 25 to 28 minutes at 400 degrees Fahrenheit. For this recipe, I used boneless and skinless chicken thighs.

Baked Feta Stuffed Chicken Thighs

Note: Cooking time and method to make bone-in stuffed thighs will be different. (that will be another recipe)

Notice the delicious juices of baked chicken collected in the roasting pan. There is ton of flavor in the juice. Don't let it go waste. Before serving, I spoon over juices over the sliced baked chicken thighs. (yum!)

Variations and Substitutes

  1. Try same cooking method with different filling/stuffing such as bread, cranberries, feta, and walnuts.
  2. Can also use chicken breasts instead of thighs. I recommend to pound to approximate even thickness for even cooking.
  3. Skip pine nuts for a Nuts-free chicken roast.
  4. For cheesy stuffed thighs, add 2 ounce of shredded part-skim mozzarella in the filling.
  5. Replace feta cheese with equal amount of cream cheese or goat Cheese (at room temperature). If using ricotta cheese, make sure to draine well before mixing into the spinach. 

Feta Spinach Stuffed Chicken Thighs Recipe

Tips for Success

  1. I only use and recommend fresh spinach, fine chopped, for this recipe. If using frozen, thaw and then squeeze to drain as much water as possible.
  2. For even cooking, pound chicken thighs until these are almost even in thickness. Season thighs before pounding to infuse good flavor in the meat.
  3. For seasoning, in this recipe I used salt and pepper. I also sometimes add paprika and dry roasted ground cumin.

Serve on the side:

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Spinach and Feta Stuffed Chicken Thighs

5 (5 reviews)
Spinach and Feta Stuffed Chicken Thighs
Total Time: Prep Time: Cook Time: Cuisine: Mediterranean () Difficulty: Easy
Yields: 10-12 Stuffed Thighs - Serves: 5

Ingredients

  • Chicken Thighs
  • 2.5 lbs Chicken (about 10 boneless skinless chicken thighs)
  • 1/2 tsp Salt and Black Pepper
  • 1 tbsp Olive Oil
  • Spinach Feta Stuffing
  • 2 Oz Spinach (See Note 1)
  • 4 Oz Feta Cheese (crumbled)
  • 1/3 Cup Fresh Herbs (such as parsley, chives)
  • 1/4 Cup Green Onion (2-3 fine minced white green)
  • 2 tsp Garlic (fine minced)
  • 2 tbsp Olive Oil
  • 1/2 tsp Chili Flakes
  • 2 tbsp Pine Nuts (toasted and chopped)
  • 1/2 tsp Salt and Black Pepper (1/4 tsp each)

Directions

  • 1. Prepare Chicken Thighs for Stuffing Work in 2 batches, place chicken thighs in single layer on one half of a sheet pan size large parchment. Season with salt and pepper. Fold chicken in seasoning. Fold over the parchment onto seasoned chicken thighs. Pound gently to flatten so that all pieces have approx. even thickness. See Note 2,3.
  • 2. Prepare Filling Preheat oven at 400 degrees Fahrenheit. In a small bowl, add all filling ingredients. Mix well and set aside. Or Use Food Processor to make filling. See Note 6.
  • 3. Stuff Chicken Thighs Place all thighs on a sheet pan in single layer. Spoon 2 tbsp of stuffing on the top of each piece. Roll each thigh length-wise, secure end with cocktail stick, place in a casserole or rimmed baking sheet-pan seam-side down.
  • 4. Bake Brush a lite coat of olive oil on each rolled thigh. Roast in preheated oven at 400 degrees Fahrenheit for 25-28 minutes or until chicken is cooked through.
  • 5. Garnish and Serve Remove wooden sticks from roasted chicken thighs. Serve sliced or whole in serving platter. Spoon juices collected in baking pan over the sliced thighs. Garnish with fresh chopped herbs. Serve hot with a crusty bread or use suggested sides above recipe card.
Savita's Notes:
  1. I only use and recommend fresh spinach, fine chopped, for this recipe. If using frozen, thaw and then squeeze to drain as much water as possible.
  2. For even cooking, slightly pound chicken thighs until these are almost even in thickness. Season thighs before pounding to infuse good flavor in the meat.
  3. For seasoning, in this recipe I used salt and pepper. I also sometimes add paprika and dry roasted ground cumin.
  4. Variations: Try same cooking method with different filling/stuffing such as bread, cranberries, feta, and walnuts.
  5. Can also use chicken breasts instead of thighs. I recommend to pound to approximate even thickness for even cooking.
  6. You can also use a food processor to make filling. Add rough chopped fresh spinach and all ingredients for filling into the food processor. Pulse until everything is coarse chopped.
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9 Responses

  1. This is a comfort food right there. Spinach and feta are 2 of my favorite stuffing ideas. My family would devour it in no time.
  2. Wow, this chicken sounds amazing! Spinach, Feta and Pine nuts just a fabulous combination of flavors.
    Thanks Julie. Indeed, these three are delightful together.
  3. Wao, it looks amazing! Can't wait to make it! I am sure the pine nuts add a very special touch!
    Thanks. Let me know how it goes!
  4. Were always looking for chicken recipes that aren't the norm. This is perfect for a weeknight dinner for us. Thank you!!
    Thanks Luci. I'm happy to share.
  5. Great recipe, I so much prefer chicken thighs to breast. Since you say I can use different cheese I will try with mozzarella since I have it in my fridge
    Thanks. Ditto for preferring chicken thighs. I love how without much effort, thighs always cook moist and juicy. Perfect specially for roasts.