I’ve made many stuffed chicken recipes, and this one is my favorite so far. While people often think of stuffing chicken breasts, I prefer stuffing chicken thighs. Thighs are easy to prepare, stay juicy, and develop crispy skin while holding a flavorful filling. This version highlights fire-roasted tomatoes along with savory seasonings for a bold, balanced taste. We’ll use both the tomatoes and their juice: the drained tomatoes go into a cheesy filling, while the tomato liquid mixes with olive oil and seasonings to create a simple marinade for the thighs. Ready to cook? Let’s get started.
I use a small rectangular baker for this dish. It distributes heat evenly and is sturdy enough for oven use. It’s also convenient when it can go from freezer to oven and then be washed in the dishwasher.
🗒 More Delicious Stuffed Chicken Recipes
Mediterranean Stuffed Chicken Thighs 🍗
Stuffed Chicken Thighs
One Pot Creamy Stuffed Chicken
Viral Stuffed Chicken Breasts
👝 How to Store Leftovers
Keep leftovers in an airtight container and refrigerate for 3–5 days.
🤔 Common Questions
There are many alternatives: regular diced tomatoes, fresh chopped tomatoes, sun-dried tomatoes, artichoke hearts, sautéed spinach, or a blend of cheeses and herbs all work well.
Yes—grated parmesan is a fine substitute and will blend smoothly into the filling.
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Fire Roasted Stuffed Chicken Thighs
Pin Recipe
Equipment
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Colander
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Measuring Cup
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Measuring Spoons
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Dry Measuring Cup
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Mixing Bowl
Ingredients
- 14.5 oz can diced fire roasted tomatoes
- ½ cup olive oil
- 2 tbsp + ½ tsp Italian seasoning divided
- 1 ½ tbsp spicy seasoning divided
- 8 oz cream cheese softened
- 1 ½ cups shredded mozzarella cheese
- ½ cup shredded parmesan cheese
- ½ cup green onions chopped
- 6 – 8 bone-in, skin-on chicken thighs
Instructions
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Place a colander over a measuring cup and pour the can of fire-roasted tomatoes into the colander. Press the tomatoes to extract the juice until you have about ½ cup of tomato liquid. Reserve the drained tomatoes for the filling. In the measuring cup with the tomato juice, whisk together the olive oil, 1 tbsp Italian seasoning, and 1 tbsp spicy seasoning. Set the marinade aside.
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In a large bowl, combine the softened cream cheese, shredded mozzarella, shredded parmesan, the drained fire-roasted tomatoes, 1 tbsp Italian seasoning, ½ tbsp spicy seasoning, and the chopped green onions (reserve some green onions for garnish). Mix until the filling is evenly combined.
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Arrange the chicken thighs in a baking dish. Gently loosen the skin on each thigh, spoon a generous portion of the cheese-tomato mixture onto the meat, then pull the skin back over the filling to enclose it. Sprinkle about ½ tsp of Italian seasoning over each thigh. Drizzle the tomato-oil marinade evenly over the chicken and finish with the remaining chopped green onions for garnish.
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Bake at 375°F (190°C) for 55 minutes to 1 hour, until the thighs are cooked through and the skin is crisp. Serve warm and enjoy!
Nutrition