Cheese Stuffed Chicken Thighs

Kitchen Tested
  • Yield 8 servings

Stuffed with a cheesy breadcrumb center, these herbed chicken thighs are bursting with flavor.

Cheese Stuffed Chicken Thighs Recipe
Mark Boughton Photography / styling by Teresa Blackburn


8 boneless, skinless chicken thighs
1/4 teaspoon coarse salt
Freshly ground black pepper
1/2 pound provolone cheese, diced
1/2 cup chopped fresh sage
1 cup breadcrumbs
Finely grated rind of 1 lemon
3 eggs, slightly beaten
1/4 cup extra-virgin olive oil
2 tablespoons honey


  1. Preheat oven to 450F.
  2. Sprinkle both sides of thighs with salt and pepper.
  3. Combine cheese, sage, breadcrumbs and lemon rind. Add eggs and stir well. Place a small mound (2 to 3 tablespoons) of breadcrumb mixture on each thigh. Roll up tightly to cover filling. Place on a sheet pan or baking dish, seam side down Roast 30 minutes.
  4. Combine olive oil and honey; mix well. Remove thighs from oven and brush with olive oil-honey mixture. Roast another 5 minutes, or until thighs are golden. Let stand 10 minutes before serving.



Get every new post delivered to your Inbox.

Join 278 other followers