Stuffed Chicken Thighs

"Chicken thighs stuffed with sautéed mushrooms, wilted spinach, and shredded Monterey jack cheese. This dish is light-tasting and a little sweet."
photo by Nancy L. photo by Nancy L.
photo by Nancy L.
photo by Annie H photo by Annie H
photo by Annie H photo by Annie H
Ready In:
1hr 10mins




  • 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.

Questions & Replies

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  1. woman_bionic
    Was looking for a stuffed chicken recipe with mushrooms and spinach and came upon this one. After reading all the great reviews and being intrigued by the addition of paprika and honey, I wanted to try it. It was my first time making stuffed chicken and today I feel much more confident in patching those little thighs together. It was a very pretty dish and smelled fabulous; however, I do agree with several who believe it could be made tastier with spices. Next time I make I may try adding basil or oregano and garlic to the stuffing and using using mozzarella, muenster or parmesan to give it more bite. I may also use a dry white wine as the liquid to add to the dish before putting in the oven. In the end, this was good as written and very, very pretty. I look forward to continuing to perfect in the future!
  2. Nancy L.
    AMAZING! I am, by NO means, a cook, of ANY kind, but, I made this for my husband for our 1 year anniversary, and he was BLOWN AWAY! THANK YOU for a WONDERFUL recipe, to make a beautiful memory.
  3. betsys
    This is the worst recipe! Save yourself and search for a real recipe! Instructions are lacking! It says to saute mushrooms in salt and pepper...! Notice that the "good" reviews all say that they modified the recipe by adding more spices or ingredients! I have no issue with modifications, but a good recipe doesn't need modifications to taste good! No way does this take an hour and 10 minutes to prepare! Don't waste your time or ingredients with this mess like I did!
  4. Roger M.
    I didn't care for it very bland.
  5. Gagoo
    Made for dinner for DH and myself this evening - excellent recipe. Since the recipe didn't state what to saute the mushrooms in I used about 1 tablespoon of butter, I also added one clove of garlic out of our garden to the mushrooms before wilting the spinach. Only additional spice I used was rosemary, as I had some laying around. Very easy to prepare and, as other reviewers stated, very pretty and tasty. Thanks for posting Annie.


  1. Kaya1245
    Very tasty, tender chicken. I used chicken broth instead of water for more flavor, and mixed a little more of the spices in with the filling. Recipe satisfied the man, I'll make this one again.
  2. riffraff
    This is a company worth recipe IMO. I also think it would work well with breasts with a little adjustment to the cooking time. I used Garlic White Cheddar Cheese and oregano in place of the tarragon and left off the honey. I sauteed the mushrooms in a bit of butter as the instructions did not specify what to use. We loved this recipe and will be having it often.


I have a husband and four children. The above pic is of our fourth and final addition. She joins our 6 year old girl, 5 year old boy, 2 year old girl.
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