Recipe: Stuffed Chicken Thighs with Spinach and Goat Cheese

Ingredients

Let the chicken sit at room temperature for at least 20 minutes before cooking.
Preheat the oven to 350°F.
In a bowl, mix goat cheese and cream cheese until smooth, then stir in spinach, artichoke hearts, sun-dried tomatoes, basil, salt, and pepper.
Pat the chicken dry and loosen the skin from the thigh meat to create a pocket.
Place a spoonful of the cheese mixture in the pocket and pull the skin over to cover it, seasoning with salt and pepper.
Heat olive oil in a cast iron skillet over medium-high heat and place the chicken skin-side down.
Cook for 4-5 minutes until the skin is golden and crispy, then flip and cook for another 4-5 minutes.
Add chicken broth to the skillet, cover with aluminum foil, and bake in the oven for 12-15 minutes until the internal temperature reaches 160°F.
Remove from the oven and let the chicken rest for 5 minutes before serving.

Servings

Calories

350

Total fat

20g

Total carbohydrates

10g

Total protein

25g

Sodium

400mg

Cholesterol

75mg