Stuffed Cottage Cheese Spinach Chicken Thighs

an image of raw chicken thighs stuffed with a Cheese Spinach mixture

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Easy, tasty, and filling as it’s rich, and creamy but super delicious!


Units Scale
  • 8 chicken thighs, boneless
  • 5 ml salt
  • 2.5 ml freshly ground black pepper
  • 5 ml paprika
  • 250 g cottage cheese (I opted for cream cheese)
  • 25 g finely grated parmesan cheese
  • 50 g cubed feta cheese
  • 250 ml chopped fresh baby spinach
  • 62.5 ml chopped sun-dried tomatoes packed in oil
  • 12.5 ml VOO for baking


  1. Turn on your oven (I used convection) at 350F / 180C.
  2. In a bowl, mix the soft cream cheese, grated parmesan cheese, cubed feta cheese, chopped baby spinach, and chopped sun-dried tomatoes with a spoon to form a paste.
  3. Use two deboned thighs per serving.  You can do skinless although we preferred it with, the skin so left the skin.
  4. Divide the cheese mixture into 4 equal portions.
  5. Place one thigh skin down on a plate, spoon one portion of the cheese mixture on the chicken, and shape it the size of the chicken. 
  6. Now place the second thigh skin side up over the cheese and use toothpicks to keep the two pieces of thigh together and form a chicken parcel. 
  7. Continue and form 4 parcels and then sprinkle the outside with salt, pepper, and paprika.
  8. Use a large oven pan, lightly cover the bottom with VOO and then space the parcels in the pan (do not crowd them).
  9. Bake for approximately 45 minutes until done and golden brown and cooked through.
  10. Serve with rice and a salad as per your preference.



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