Directions
Step 1: Prepare the Stuffing
In a medium-sized bowl, combine the breadcrumbs, Parmesan cheese, onion, garlic, spinach, sun-dried tomatoes, oregano, thyme, egg, and cream cheese.
Mix well until all ingredients are combined and form a slightly sticky mixture.
Step 2: Stuff the Chicken Thighs
Lay the chicken thighs flat, skin-side down.
Season the inside with salt, pepper, and paprika.
Place a spoonful of the stuffing in the center of each thigh and roll them up tightly.
Secure with toothpicks or kitchen twine to keep the stuffing in place.
Step 3: Sear and Cook
Heat olive oil and butter in a large oven-safe skillet over medium heat.
Sear the stuffed chicken thighs for 3-4 minutes per side until golden brown.
Add chicken broth and white wine (if using) to the skillet.
Cover and let simmer for 10 minutes on low heat.
Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 20-25 minutes or until the internal temperature reaches 165°F (75°C).
Step 4: Serve
Remove toothpicks or twine before serving.
Spoon some of the flavorful pan juices over the stuffed chicken thighs.
Serve hot with your favorite sides like mashed potatoes, roasted vegetables, or a fresh salad.
My husband can’t get enough of this soup; he always wants a second helping.
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