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Cheese Stuffed Chicken Thighs


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

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Rate this recipe 4.2/5 (25 Votes)


  • 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 sage1 cup breadcrumbs
  • Finely grated rind of 1 lemon
  • 3 eggs, slightly beaten
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons honey


Servings 8


Step 1

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.

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