Creamy Spinach Artichoke Stuffed Chicken Thighs

1Preheat the oven to 375°F (190°C).

2In a mixing bowl, combine the chopped spinach, chopped artichoke hearts, (½ cup) and cream cheese (½ cup). Season the mixture with salt and pepper to taste.

3Create a pocket in each chicken thigh by carefully slicing horizontally through the center, being careful not to cut through the other side.

4Stuff each chicken thigh with the spinach artichoke mixture, dividing it evenly among the thighs.

5Secure the openings with toothpicks to prevent the filling from spilling out during cooking.

6Heat oil in a skillet over medium-high heat. Sear the stuffed chicken thighs for 2-3 minutes on each side until golden brown.

7Transfer the seared chicken thighs to a baking dish and bake in the preheated oven for 20-25 minutes or until the chicken is cooked through.

8Remove the toothpicks before serving. Enjoy your creamy spinach artichoke stuffed chicken thighs!