Spinach and Swiss Cheese Stuffed Chicken Thighs
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6
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Calories
469 kcal
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Course
Main Course, Dinner
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Cuisine
American
Spinach and Swiss Cheese Stuffed Chicken Thighs
Description
The dish features two components: a filling of sautéed onion and spinach seasoned with salt, pepper, and paprika combined with shredded Swiss cheese, and the chicken thighs seasoned and rolled tightly around the filling into a roulade shape secured with toothpicks. Baking is done covered with a sauce made from white wine, oregano, and spices, which adds moisture and subtle herbaceous flavor throughout cooking.
The chicken browns gently in the oven and stays juicy while the Swiss cheese melts inside and on top, binding the filling and creating a creamy texture. The spinach and onion provide freshness and mild sweetness, balancing the richness of the cheese and chicken.
This dish lends itself well to serving alongside roasted vegetables or a salad. Cooking at 350°F for around 30 minutes results in fully cooked meat with tender vegetable filling.
Leftover chicken thighs should be cooled to room temperature before being stored airtight in the refrigerator, where they remain good for 3-4 days. The use of toothpicks helps keep the stuffing secure during baking.
Ingredients
Filling
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3½ ounce spinach thawed and chopped, frozen
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ½ teaspoon paprika
- 1 cup swiss cheese shredded (3.5 oz)
Thighs
- 2 pounds chicken thighs boneless and skinless, about 6 thighs
- salt to taste
- black pepper to taste
- 1 teaspoon oregano dried
- ½ teaspoon paprika
Sauce
- ½ cup white wine
- 1 teaspoon oregano dried
- ¼ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ½ teaspoon paprika or to taste
Topping
- ¼ cup swiss cheese shredded (1 oz)
Instructions
- Prep: Preheat oven to 350℉.
- Filling: Add the olive oil to a skillet and heat over medium heat. Add the onion and sauté until the onion is translucent. Add the spinach, ¼ teaspoon salt, ¼ teaspoon pepper and ½ teaspoon paprika and stir. Cook for 2 minutes then let the mixture cool for a few minutes. Add the 1 cup of the Swiss cheese to spinach mixture and mix.
- Season: Pat dry chicken thighs; lay them flat, inside up. Season the thighs on both sides with oregano, salt, pepper and paprika to taste.
- Roll: Place 2 tbsp of spinach and cheese mixture on each thigh, evenly dispersing the remaining filling among the thighs as needed. Roll the thighs and secure with toothpicks, 2 per thigh.
- Make sauce: Mix the sauce ingredients together, and pour over the thighs.
- Bake: Place the thighs to a 8x8-inch baking dish or a 9x13-inch baking dish, depending on the size of the chicken thighs. Cover with foil and bake for 30 minutes. Remove foil and sprinkle the remaining cheese over the chicken. Bake for another 5 to 10 minutes or until the cheese has melted.
- Serve: Serve over cooked rice or mashed potatoes.
Notes
- Store cooked chicken thighs in an airtight container in the refrigerator for up to 3-4 days.
- Allow cooked thighs to cool to room temperature before refrigeration to maintain quality.
- Use toothpicks to secure the rolled thighs and keep the filling inside while baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Serving | 1thigh | |
| Calories | 469kcal | 23% |
| Carbohydrates | 5g | 2% |
| Protein | 32g | 64% |
| Fat | 34g | 52% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 169mg | 56% |
| Sodium | 368mg | 15% |
| Potassium | 431mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2621IU | 52% |
| Vitamin C | 2mg | 2% |
| Calcium | 223mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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