Chicken Thighs Stuffed with Spinach and Sun-Dried Tomatoes Recipe

Chicken Thighs Stuffed with Spinach and Sun-Dried Tomatoes Recipe

  • 4 skinless, boneless chicken thighs
  • 1 1/2 cups frozen chopped spinach, thawed and drained
  • 1/4 cup finely shredded reduced-fat mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons drained and chopped oil-packed sun-dried tomatoes
  • 1 teaspoon garlic powder, or to taste
  • salt and ground black pepper to taste
  • 4 toothpicks
  • 1 tablespoon olive oil
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Microwave spinach in a microwave-safe bowl until defrosted, about 5 minutes. Drain.
  3. Place chicken thighs in a gallon-sized resealable bag and pound with a heavy glass bottle until about 1/4-inch in thickness. Pat dry with paper towels.
  4. Combine the warm spinach, mozzarella cheese, Parmesan cheese, sun-dried tomatoes, garlic powder, salt, and pepper in a bowl and mix until cheeses melt. Spread over the chicken thighs; roll and secure with toothpicks.
  5. Heat olive oil in an oven-safe skillet over medium-high heat. Place the chicken thighs seam-side down and cook until browned, 3 to 4 minutes per side.
  6. Transfer skillet to the preheated oven and bake the chicken until no longer pink in the center and the juices run clear, 20 to 25 minutes.
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