Feta Stuffed Chicken Thighs

This easy recipe features chicken thighs filled with Greek feta, sun-dried tomatoes, za'atar, aromatic sumac, and herbs.

Course Main Course

Cuisine Greek

Prep Time 16

Cook Time 45

Marinating 1

Servings

Calories 246kcal

Author by Jenny Skrapaliori Graves

Ingredients

6 free-range organic chicken thighs skinless and boneless
1⅓ cup feta cheese crumbled
½ cup sun-dried tomatoes in olive oil
2 tablespoons za'atar
1 tablespoon sumac
extra virgin olive oil
sea salt
freshly ground pepper

Instructions

Make the filling

Roughly chop the sun-dried tomatoes. Drain the olive oil into a bowl. Mix the sun-dried tomatoes, crumbled feta cheese, zaatar, and sumac with two tablespoons of the reserved olive oil.

Roll

Place two full tablespoons of feta mixture on each thigh, evenly dispersing the remaining filling among the thighs as needed. Roll the thighs and secure with two toothpicks if needed.

Bake

Place the thighs in a baking pan. Drizzle the rest of the reserved olive oil over the thighs and season with zaatar. If you have any leftover filling, scatter it between the thighs.
Cover with foil and bake for 30 minutes.
Remove foil and bake for another 15 minutes. Stick a meat thermometer into the fattest part of the largest stuffed thigh; it should be at 74°C / 165°F for the chicken to be fully cooked. Continue to bake for a few minutes more, measuring the temp as you go.
If the chicken is browning too quickly, cover it loosely with aluminum foil.

Serve

Remove the toothpicks, if using any, and serve with a drizzle of the sauce gathered in the pan.

Notes

Chicken: You may use chicken breasts. Slice the breast in half, creating a pocket. Add the filling, season, and bake until the chicken is fully cooked and the juices run clear.

The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.

Nutrition