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Serve with: Roasted vegetables, mashed potatoes, or a light green salad.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Reheat in the oven at 325°F (165°C) for 10–15 minutes or until warmed through.
Variations
Add Bacon: Wrap each thigh in a slice of bacon before baking for extra flavor and crispiness.
Herb Upgrade: Add chopped fresh basil or parsley to the stuffing.
Cheese Swap: Try feta, goat cheese, or pepper jack for different flavor profiles.
FAQ
Q: Can I use boneless chicken thighs?
A: Yes, boneless thighs work too—just roll them around the filling and secure with toothpicks.
Q: Can I make this ahead of time?
A: Absolutely! You can stuff and sear the thighs a day in advance and refrigerate them until ready to bake.
Q: What can I use instead of sun-dried tomatoes?
A: Try chopped roasted red peppers or sautéed mushrooms for a different twist.
Q: Can I grill the stuffed thighs?
A: Yes, but use indirect heat and cook with the lid down to ensure even cooking.
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