Do you ever throw together meals as a way to clean out your fridge? That’s exactly how this recipe came to be. I had a splash of wine left in the bottom of a bottle, a package of frozen spinach, a beautiful block of Swiss cheese, and these chicken thighs. And then it was born: spinach and Swiss cheese stuffed chicken thighs. When you open up a chicken thigh, you’ll see how perfect it is for stuffing. This even, thin piece of meat was meant to be packed with cheesy goodness. Make sure you grab boneless chicken thighs as it’ll save you quite the hassle of removing the bone in order to stuff these. So, let’s get cooking!
Ingredients
Chicken – Boneless skinless chicken thighs. You can use thighs with skin, but don’t grab anything with bones. Salt & pepper – Season to taste. Olive oil – Canola, vegetable, safflower, sunflower, and avocado oils can be used instead. Onion – Any type will work. Frozen Spinach – You can chop and sauté spinach to replicate frozen spinach. Paprika – Smoked, regular, or sweet. Swiss cheese – You can substitute with Gruyere, Emmental or white cheddar, and gouda. Oregano – Or any herbs you like best. Wine – White wine works bests with these flavors.
How to make stuffed chicken thighs
What type of wine should I use?
If you’d like to avoid pink thighs, make sure to use white wine like I did in the recipe. It’s best to use dry types of wine when cooking. Varieties like Pinot Grigio, unoaked Chardonnay, Pinot Blanc, and Sauvignon Blanc will all work well. Avoid sweet wines such as Reisling, Gewurztraminer, and Moscato.
Leftovers
Keep your stuffed chicken thighs in an airtight container in the fridge for 3-4 days. Make sure the thighs have fully cooled down to room temperature before storing. Reheat in the microwave or:
Freezing
You can freeze your chicken raw or cooked. Place the thighs on a baking sheet lined with parchment paper. Cover with plastic wrap. Let them freeze for 1-2 hours until solid, then transfer them to a large freezer bag or airtight container. This will ensure the chicken doesn’t stick together so you can take out a few at a time as you need them. Let the chicken fully thaw overnight in the fridge. If raw, bake the thighs as per the recipe instructions. If cooked, follow the directions in the section above for reheating.
More of my favorite chicken recipes to try:
Cheese and Prosciutto Stuffed Chicken Breasts Chicken Cordon Bleu Oven Baked Chicken Thighs Chicken Kiev Skillet Braised Greek Chicken Thighs Grilled Harissa Sesame Chicken Thighs Marry Me Chicken Baked Lemon Chicken Thighs
