Best Easy Chicken Thighs Recipes Recipes Recipe For Stuffed

STUFFED CHICKEN THIGHS

Steps:

• Wash and pat dry chicken thighs; lay them flat, inside up.
• Slice mushrooms and sauté with salt and pepper until they are brown; remove from heat.
• Wash and stem spinach.
• Chop spinach and add to mushrooms, tossing to wilt.
• Place about 2 tablespoons of this filling on each chicken thigh, evenly dispersing the remaining filling among the thighs as needed.
• Divide cheese among chicken thighs.
• Close the thighs with toothpicks (I used three per thigh) and place in a pie dish.
• Sprinkle paprika, crushed tarragon, and garlic salt over the thighs.
• Drizzle honey over all.
• Add water to the pie pan, cover with foil, and bake at 350°F for 30 minutes.
• Remove foil and bake another 15 minutes.
• Sprinkle remaining cheese over chicken and bake until the cheese is melted.
• Serve with steamed veggies, rice, and a fruit salad.

STUFFED CHICKEN THIGHS WITH ROASTED POTATOES AND CARROTS

Steps:

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

SUPER EASY ROASTED CHICKEN THIGHS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place a rack on a baking sheet.
• Place chicken, skin-side down, on the rack. Liberally sprinkle with adobo seasoning. Turn chicken over, brush olive oil on skin, and liberally sprinkle with adobo.
• Roast in the preheated oven until the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

AIR FRYER STUFFED CHICKEN THIGHS

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Cut Swiss cheese into six 2 x 1/2 x 1/2-inch pieces.
• Set up breading station: place bread crumbs, 2 teaspoon sazonador seasoning, and 1 tablespoon flour in a shallow dish, place remaining flour and sazonador seasoning in a second shallow dish, and crack eggs into a third shallow dish. Whip eggs until yellow and frothy. Season eggs with salt and pepper.
• Take each piece of Swiss cheese and lay on top of 1 piece turkey meat. Wrap luncheon meat around Swiss cheese.
• Open up chicken thighs and place a turkey-cheese bundle into the middle of each one. Roll chicken thighs around bundles. Dip each into flour mixture to coat, then shake off excess. Dip into egg, then shake off excess. Finally, dip into bread crumb mixture and press breading into the chicken.
• Place chicken bundles seam-side down into the air fryer. Spray chicken bundles with nonstick spray.
• Reduce air fryer temperature to to 380 degrees F (193 degrees C) and air fry chicken for 15 minutes. Turn bundles over, spray with nonstick spray and drop air fryer temperature to 370 degrees F (187 degrees C). Air fry until chicken is cooked through, an additional 8 minutes. Serve immediately.