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Preheat your oven to 375°F (190°C). Lightly grease a baking dish and set aside.
Prepare the Stuffing:
In a bowl, mix the chopped spinach, sun-dried tomatoes, shredded cheese, cream cheese, garlic, and oregano until well combined.
Stuff the Chicken Thighs:
Carefully loosen the skin of each chicken thigh without removing it. Spoon the stuffing under the skin and press it to evenly distribute.
Season and Sear:
Sprinkle the outside of the thighs with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the thighs skin-side down until golden, about 4 minutes. Flip and cook for another 2 minutes.
Bake:
Transfer the seared chicken thighs to the prepared baking dish. Bake for 25–30 minutes, or until the internal temperature reaches 165°F (74°C).
Rest and Serve:
Let rest for 5 minutes before serving to allow the juices to settle.
Serving and Storage Tips
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