Skip to main content New<> this month
Get the Allrecipes magazine

Chicken Thighs Stuffed with Spinach and Sun-Dried Tomatoes

Rated as 4 out of 5 Stars

"A delicious and succulent chicken dish. It's on the table in less than an hour! Serve with pasta or roasted potatoes."
Added to shopping list. Go to shopping list.


51 m servings 222
Original recipe yields 4 servings (4 chicken thighs)


{{model.addEditText}} Print
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Microwave spinach in a microwave-safe bowl until defrosted, about 5 minutes. Drain.
  3. Place chicken thighs in a gallon-sized resealable bag and pound with a heavy glass bottle until about 1/4-inch in thickness. Pat dry with paper towels.
  4. Combine the warm spinach, mozzarella cheese, Parmesan cheese, sun-dried tomatoes, garlic powder, salt, and pepper in a bowl and mix until cheeses melt. Spread over the chicken thighs; roll and secure with toothpicks.
  5. Heat olive oil in an oven-safe skillet over medium-high heat. Place the chicken thighs seam-side down and cook until browned, 3 to 4 minutes per side.
  6. Transfer skillet to the preheated oven and bake the chicken until no longer pink in the center and the juices run clear, 20 to 25 minutes.

Nutrition Facts

Per Serving: 222 calories; 13 3.9 22.6 72 195 Full nutrition

Explore more


Read all reviews 1
Most helpful
Most positive
Least positive

I like this recipe. it was pretty easy to make and nice flavor. I used chicken breast instead and it was hard to roll, but still worked good! I sprinkled extra mozzarella cheese ontop too.