Published: · Modified: by foodyschmoody ·
Stuffed Chicken Thighs - A super easy, comfort food dinner of boneless chicken thighs, stuffed with prepared stuffing and topped with a creamy gravy before being baked.
Photos and recipe updated 3/17/17 * Recipe originally published 5/16/13
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Well if this recipe for Stuffed Chicken Thighs isn't one of the easiest things I've ever made, I'm not sure what is. I have tried doing this with chicken breasts in the past but my chicken always ends up dry. This week chicken thighs (boneless and skinless) were on sale so I bought them for my "lazy" food night. They came out so moist and delicious. When given the choice between a thigh or a breast, I'm always choosing thigh.
If you want to make this with breasts, I suggest pounding out the breast with a meat mallet until it's super thin and then following the instructions, as is.
All this talk about breasts and thighs is making me blush!
Because my husband is a mashed potato addict, I served this with mashed potatoes. Yes, even though it has stuffing and stuffing is a carb, we still had mashed potatoes. Whatever. We don't carb load every day, but I think every now and then is fine. Don't you?
At least I added a veggie. I quickly steamed some asparagus in the microwave. I have also made this with green beans on the side. It just looks more appetizing with something green on the plate, ya know?
To prepare this super easy Stuffed Chicken Thighs recipe, I laid the chicken thighs, splayed open on a cutting board. Then, I placed a scoop of stuffing in the center and folded over the sides of the chicken, sort of rolling it up as best as I could. After that, I placed them in a baking dish, seasoned them and topped them with gravy. That's it, then just pop it in the oven and done.
Printable Recipe Card
Stuffed Chicken Thighs
An easy comfort food dinner of chicken rolled up with stuffing in the center and swimming in gravy.
4.47 from 15 votes
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Ingredients
- 1.5 lb chicken thighs about 6 thighs, boneless & skinless
- 1 18 oz jar chicken gravy
- ⅓ C milk
- 1 teaspoon seasoned salt
- ½ teaspoon black pepper
- 1 - 6 oz box instant stuffing mix + ingredients called for on package
Instructions
Preheat oven to 375.
Prepare stuffing as directed on package.
Place each thigh, laying open and place a scoop of prepared stuffing in the center. Roll chicken as best as you can and place in a 9x13 baking dish, seam side down. Spoon remaining stuffing around the chicken in the baking dish.
Season chicken with seasoned salt and pepper.
In a small bowl, whisk together gravy and milk. Pour over chicken.
Cover with foil and bake 25 minutes.
After 25 minutes, remove cover and continue to cook an additional 10-15 minutes, or until chicken is cooked thru. Always check chicken temp with a quick read thermometer.
Tried this recipe?Let us know how it was!
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Below are the original photos of this Stuffed Chicken Thighs recipe. Has my photography gotten any better?
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Reader Interactions
Comments
Diane says
what size jar of gravy do you use
Reply
foodyschmoody says
I believe it was a 12 oz. I'm actually going to re-make this recipe next week to give it updated instructions and photos and also to re-evaluate amounts. This was one of my earliest recipes, from before I knew how to write a recipe properly.
Reply
Kim M says
I just made this. Used the 12oz jar. Looks great in the oven and smells amazing! Thanks for the recipe.Reply
foodyschmoody says
You are very welcome! Enjoy!
Reply
Allie says
Made this tonight! I didn't have the premade gravy jars so I mixed chicken broth, a can of cream of chicken & cream of mushroom soup and two packets of brown and onion gravy. Kitchen smells delicious!
Reply
Sarah says
I made this and it was easy and delicious. I didn’t use milk however, because I wasn’t sure why you added it. Does it make much difference?Reply
foodyschmoody says
It just adds a little creaminess to the gravy. Not sure it makes a huge difference either way.
Reply
Michelle says
Making it now! Smells great in the oven. Thank you!
Reply
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