Ingredients
– 8 boneless, skinless chicken thighs
– 2 cups fresh spinach (60 g)
– ½ cup ricotta cheese (125 g)
– ¼ cup grated Parmesan cheese (25 g)
– ¼ teaspoon garlic powder (1.25 g)
– 1 teaspoon salt, divided (5 g)
– ½ teaspoon black pepper, divided (2.5 g)
– 1 teaspoon paprika (5 g)
– 1 teaspoon garlic powder (5 g) for additional seasoning
– ½ teaspoon dried oregano (1.25 g)
– 2 tablespoons olive oil (30 ml)
Instructions
1-Lay each of the 8 boneless, skinless chicken thighs flat on a clean surface and use a meat mallet to even out the thickness if needed.
2-Spoon about 2 tablespoons of the spinach mixture onto the center of each thigh, then roll them tightly around the filling and secure with toothpicks.
3-In a small bowl, mix 1 teaspoon paprika, 1 teaspoon garlic powder, ½ teaspoon dried oregano, the remaining ½ teaspoon salt, and ½ teaspoon black pepper.
4-Brush the chicken rolls with 2 tablespoons of olive oil and sprinkle the seasoning mixture evenly over them.
5-Arrange the stuffed thighs seam-side down in the prepared baking dish.
6-Bake for 30-35 minutes or until the internal temperature reaches 165°F (74°C).
7-Let the dish rest for 5 minutes before serving to lock in the juices.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍽️ Use chicken breasts if preferred but butterfly and pound thin to avoid dryness.
❄️ Frozen spinach works if thawed and excess moisture squeezed out.
🌿 Experiment with seasoning variations like smoked paprika, cayenne, or Italian herbs for new flavors.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken thigh
- Calories: 419
- Sugar: 0.3 g
- Sodium: 922 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.04 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 50 g
- Cholesterol: 235 mg