Stuffed Chicken Thighs with Wilted Spinach and Goat Cheese
Recipes Chicken Main Dish Quick and Easy
Description
Take those boring chicken thighs up a notch with this easy to make crispy chicken, melted cheese, wilted spinach, artichoke hearts and sun-dried tomatoes. Clean up is a snap with only 1 skillet to wash.
Ingredients
1½ lb. bone-in, skin-on, chicken thighs (about 4 pieces)
⅓ c. goat cheese, softened
⅓ c. cream cheese, softened
¼ c. wilted spinach, chopped and squeezed of extra moisture
¼ cup drained artichoke hearts, chopped
¼ c. sun-drained tomatoes, drained and chopped
1 T. fresh basil, finely chopped
kosher salt
freshly ground black pepper
2-3 T. olive or canola oil
½ c. chicken stock or broth
additional basil, for garnish
Directions
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Allow chicken to sit at room temperature for at least 20 minutes before cooking, so that the chicken comes to even internal temperature for even cooking.
Preheat oven to 350 degrees.
In a medium sized bowl, mix goat cheese and cream cheese together until smooth. Stir the spinach, artichoke hearts, sun-dried tomatoes, basil, kosher salt and pepper into the cheese mixture until combined.
Pat chicken dry with a paper towel. Carefully loosen the skin from the thigh meat with your fingers, making a pocket so the skin is still connected at the edges to the meat. Gently place a spoonful of the goat cheese mixture into the pocket between the skin and the chicken, keeping it in a small mound of cheese. Pull the skin so it covers the chicken; season with salt and pepper.
In a large cast iron skillet, add the olive oil over medium-high heat. Place chicken skin-side down in the skillet. Cook 4-5 minutes or until chicken skin is golden and crispy. Carefully turn chicken over; cook 4-5 minutes or until golden brown. If chicken sticks to the skillet, it isn't ready to turn.
Add chicken stock/broth to the bottom of the pan; carefully cover with aluminum foil. Place in the oven for 12 -15 minutes, or until the chicken's internal temperature reaches 160 degrees. Remove from the oven; allow chicken to rest 5 minutes. The chicken will continue to cook while sitting.
Serve, garnished with more basil.
4 servings.