Meaty chicken thighs with a cheesy, savory filling and carrots and potatoes - an easy, one-pan meal.

Recipe Summary

prep:
40 mins
cook:
35 mins
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil; grease with cooking spray.

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  • Spread chicken thighs open on a flat work surface. Pound to an even thickness with the flat side of a meat mallet. Season with salt and pepper.

  • Beat egg with a fork in large bowl. Stir in 1/2 cup mozzarella cheese, onion, tomato, and black olives. Mix in enough bread crumbs to bind the filling together.

  • Put a spoonful of the filling in the center of each chicken thigh. Fold chicken over filling, tucking in any loose ends. Secure chicken thighs with toothpicks; arrange on the prepared baking sheet. Sprinkle remaining 1/4 cup mozzarella cheese over chicken thighs.

  • Arrange potatoes and carrots around chicken thighs. Drizzle olive oil over vegetables; season with salt and pepper.

  • Bake in the preheated oven until chicken juices run clear and vegetables are tender, 35 to 40 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Nutrition Facts

281 calories; protein 16.4g 33% DV; carbohydrates 28.2g 9% DV; fat 11.7g 18% DV; cholesterol 72.7mg 24% DV; sodium 378.5mg 15% DV. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/16/2017
1.15.17 When I roast vegetables, I always cook at a temperature higher than 350ºF. What happened is that the chicken thighs cooked before the carrots. What I ended up with was overcooked chicken and undercooked carrots (and I do love roasted carrots!). What I would do in the future is cook the carrots at 400ºF for about ten minutes, then add the chicken thighs and the potatoes (which cooked fine at 350 in the recipe's timeframe). The one thing that I forgot to add was the Roma tomato, but I think next time, I’d just use sun dried tomatoes anyway for additional flavor. I stuffed the chicken breasts early in the day, wrapped in plastic wrap, and put in the fridge until dinner. Enjoyed, but I will approach this differently in the future. Robin5791 thanks for sharing. Read More
(23)

Most helpful critical review

Rating: 3 stars
09/18/2018
My family didn't love the filling but I think removing the onions would fix that. I've I think it was good and will be great without the onion (or maybe sauteing the onio s first) Read More
30 Ratings
  • 5 star values: 15
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/16/2017
1.15.17 When I roast vegetables, I always cook at a temperature higher than 350ºF. What happened is that the chicken thighs cooked before the carrots. What I ended up with was overcooked chicken and undercooked carrots (and I do love roasted carrots!). What I would do in the future is cook the carrots at 400ºF for about ten minutes, then add the chicken thighs and the potatoes (which cooked fine at 350 in the recipe's timeframe). The one thing that I forgot to add was the Roma tomato, but I think next time, I’d just use sun dried tomatoes anyway for additional flavor. I stuffed the chicken breasts early in the day, wrapped in plastic wrap, and put in the fridge until dinner. Enjoyed, but I will approach this differently in the future. Robin5791 thanks for sharing. Read More
(23)
Rating: 5 stars
05/19/2018
I made it a second time because my companion -- who really doesn't like chicken -- really liked it. It's too rich for me so I made enough for him for several meals and I eat plain chicken thighs Now we're both happy! Read More
(4)
Rating: 4 stars
04/08/2017
Usually "stuffed" means complicated and long prep. On the contrary this recipe was easy and quick. I substituted a bag of frozen veggies and used grated cheddar cheese because I did not have mozzarella. Good weeknight dinner for a busy family! Read More
(4)
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Rating: 4 stars
04/08/2019
This was tasty but I cooked the chicken too long & it got dry. I also cooked the vegetables separately from the meat as my daughter is a vegetarian so I m not sure if that was part of the problem. Additionally we substituted the chicken thighs with chicken breasts for larger portions so without the dark meat that probably dried it out a little too. Next time we will cover the meat with foil & put the temperature back at 350 degrees & not 375 degrees as others had suggested. Read More
(1)
Rating: 5 stars
03/27/2019
We don't like olives...so we left them out...otherwise we made it as directed. Served it with rice pilaf( ok....rice a roni). Try using chopped cranberries instead of olives. Yummy?? Read More
(1)
Rating: 5 stars
09/20/2018
Tasted great! Read More
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Rating: 5 stars
09/25/2018
Due to dietary reasons I omitted tomatoes and onions. I also only had chicken breast on hand. My family loved this! Even my picky husband said this was one to make again! Read More
Rating: 4 stars
09/23/2018
Had no olives but added some shredded squash Read More
Rating: 5 stars
09/16/2018
Made this dish today exactly as listed. Delicious! The carrots weren t as soft as I d like so they took a little longer getting done. Next time I ll slice them in half lengthwise. Read More
Rating: 3 stars
09/18/2018
My family didn't love the filling but I think removing the onions would fix that. I've I think it was good and will be great without the onion (or maybe sauteing the onio s first) Read More