Stuffed Herb and Cream Cheese Chicken Recipe

 We can only eat chicken breast so many nights a week. Chicken thighs are moist, easy to prepare, and inexpensive. 

Stuffed Herb and Cream Cheese Chicken
  1. • Chicken thighs with the skin on
  2. • Mushrooms
  3. • Spinach
  4. • Tub of herb cream cheese (garden veggie, onion, spinach artichoke, whatever you prefer)
  5. • Fresh herbs or dried will work: Sage, Rosemary, thyme (any herbs will work)
  6. • Garlic pepper and dried onion (Optional)
  1. Make a pocket between the chicken meat and the skin. Place some of the fresh herbs and a dollop or two of the cream cheese. Spread it around evenly. Stuff in spinach and mushrooms. I usually stuff them until they are busting at the seams. I sometimes will use a tooth pick or three to keep the skin closed where I made the opening. Wet the tooth picks before you do this.
  2. Sprinkle the remaining herbs, garlic pepper, and dried onion onto the skin of the chicken thigh.
  3. Place the thighs on a foil lined baking sheet (easy clean up) and bake for 30 minutes at 350 degrees. Depending on the size of the thighs, it might need more time.
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