1. Prepare the Stuffing
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Heat 1 tbsp olive oil in a skillet over medium heat.
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Sauté the onion and garlic until soft (3-4 min).
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Add spinach, sun-dried tomatoes (if using), and cook for another minute.
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Stir in breadcrumbs, cheese, broth, parsley, oregano, salt, and pepper. Mix until moistened. Remove from heat.
2. Stuff the Chicken Thighs
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Preheat oven to 375°F (190°C).
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Pat chicken thighs dry and season with salt, pepper, and paprika.
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Cut a small pocket into each thigh and stuff generously with the filling.
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Secure with toothpicks or kitchen twine.
3. Sear the Chicken
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Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat.
4. Bake to Perfection
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Flip thighs and transfer the skillet to the oven.
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Bake for 25-30 minutes (or until internal temp reaches 165°F/75°C).
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For extra crispiness, broil for 2-3 minutes at the end.
5. Serve & Enjoy!
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Remove toothpicks and serve with mashed potatoes, roasted veggies, or a fresh salad.
Tips for Success
🔹 Make Ahead – Assemble stuffed thighs up to 24 hours ahead and refrigerate until ready to bake.
🔹 Vegetarian Twist – Skip the chicken broth and add mushrooms or bell peppers for a veggie-packed filling.
🔹 Extra Flavor – Add a splash of white wine when sautéing onions or sprinkle Parmesan on top before baking.
This dish is a guaranteed crowd-pleaser—juicy, crispy, and packed with savory goodness. Perfect for any night of the week! 🍗✨
