Mediterranean Stuffed Boneless Chicken Thighs

READY IN: 45mins
Recipe by CJ Jones

This is something I thought would be nice when I bought a package of boneless chicken thighs and realized I could roll them open and stuff them with my favorite ingredients. It's easy, healthy... and it impresses my wife.

Top Review by Chef*Lee

This is good and spicy!!! I love the stuffing!! I used fresh crimini mushrooms and thyme instead of oregano. Also, used arugula instead of spinach because I had all those things around the house already. Used maharajah curry powder and it was spicy mixed with all that pepper but really good!!! I used butcher's twine to secure my chicken bundles and I baked them for 55 minutes until my meat thermometer read 180 degrees F. Really great recipe, thanks for posting!!

Ingredients Nutrition


  1. Put oil, curry, oregano, pepper, cayenne pepper, and minced garlic into a small mixing bowl and stir with a fork.
  2. Pour oil and spice mixture into glass or ceramic baking dish and coat the whole bottom of pan with oil/spice mixture.
  3. Wash the chicken thighs under cold water and roll them out flat.
  4. Drag both sides of each thigh through the oil/spice mixture in baking dish and lay them flat and orderly in baking dish.
  5. Lightly brown the pine nuts in a non-stick frying pan for 1 minute, then mince.
  6. Put minced pine nuts, minced spinach, crumbled feta cheese, minced black olives, minced mushrooms into a bowl and toss them together. This is your stuffing.
  7. Place generous amount of stuffing on each flattened thigh.
  8. Roll the thighs around the stuffing to enclose it.
  9. Preheat oven to 375 (oven temperatures vary) and bake for 30 -40 minutes or until chicken is white throughout when sliced.
  10. Serve with rice and a vegetable or salad.

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