Feta Stuffed Chicken Thighs
User Reviews
5
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Prep Time
16 mins
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Cook Time
45 mins
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Additional Time
1 hr
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Servings
6
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Calories
246 kcal
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Course
Main Course
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Cuisine
Greek
Feta Stuffed Chicken Thighs
Description
This recipe involves mixing chopped sun-dried tomatoes with crumbled feta, za'atar, and sumac, using the olive oil from the tomatoes to bind the filling. Each chicken thigh is evenly filled with this mixture, rolled, and secured with toothpicks to keep the stuffing intact during baking. The thighs are seasoned with additional za'atar, drizzled with reserved olive oil, and baked covered initially to keep moisture, then uncovered to brown and finish cooking.
The resulting chicken has a balanced texture of tender meat with a creamy, tangy stuffing that complements the spices' earthiness and the savory sun-dried tomatoes. A meat thermometer ensures doneness at 165°F. The method ensures juicy chicken while delivering a rich filling wrapped in each portion.
This dish pairs well as a main course served with simple sides or salads to balance the rich filling. The recipe allows modification using chicken breasts prepared similarly with a pocket cut for stuffing. The described cook times and temperature ensure safety and texture.
Ingredients
- 6 chicken thigh skinless and boneless, free-range organic
- 1⅓ cup feta cheese crumbled
- ½ cup sun-dried tomatoes in olive oil
- 2 tablespoons za'atar spice blend
- 1 tablespoon sumac
- extra virgin olive oil
- salt sea salt
- black pepper freshly ground
Instructions
Make the filling
- Roughly chop the sun-dried tomatoes. Drain the olive oil into a bowl. Mix the sun-dried tomatoes, crumbled feta cheese, zaatar, and sumac with two tablespoons of the reserved olive oil.
Roll
- Place two full tablespoons of feta mixture on each thigh, evenly dispersing the remaining filling among the thighs as needed. Roll the thighs and secure with two toothpicks if needed.
Bake
- Place the thighs in a baking pan. Drizzle the rest of the reserved olive oil over the thighs and season with zaatar. If you have any leftover filling, scatter it between the thighs. Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes. Stick a meat thermometer into the fattest part of the largest stuffed thigh; it should be at 74°C / 165°F for the chicken to be fully cooked. Continue to bake for a few minutes more, measuring the temp as you go.If the chicken is browning too quickly, cover it loosely with aluminum foil.
Serve
- Remove the toothpicks, if using any, and serve with a drizzle of the sauce gathered in the pan.
Notes
- Chicken breasts can replace thighs by slicing a pocket to hold the filling; bake until juices run clear and internal temperature reaches 165°F.
- Estimated nutritional information depends on ingredient brands and preparation methods.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 4g | 1% |
| Protein | 27g | 54% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 137mg | 46% |
| Sodium | 506mg | 21% |
| Potassium | 452mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 0.02g | 0% |
| Vitamin A | 336IU | 7% |
| Vitamin C | 10mg | 11% |
| Calcium | 204mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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