Creamy Spinach and Feta Stuffed Chicken Thighs

1Prepare the Stuffed Chicken Thighs (4) 1. Preheat the oven to 375°F (190°C).

2Prepare the Filling In a pan, heat the olive oil (1 tablespoon) over medium heat. Add the minced garlic (2 cloves) and sauté for about 1 minute until fragrant. Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let it cool.

3Make the Filling Mixture In a bowl, combine the cooked spinach, crumbled feta cheese (½ cup), cream cheese (¼ cup), and salt and pepper. Mix well until fully combined.

4Prepare the Chicken Thighs (4) Place the chicken thighs (4) on a cutting board. Season both sides with salt and pepper. Make a small slit in the center of each chicken thigh to create a pocket for the filling.

5Stuff the Chicken Thighs (4) Divide the filling mixture evenly among the chicken thighs (4). Gently press the filling into the pocket of each thigh. Secure the opening with toothpicks if necessary.

6Sear the Chicken Thighs (4) Heat olive oil (1 tablespoon) in an oven-safe skillet over medium-high heat. Sear the stuffed chicken thighs (4), skin side down, for 3-4 minutes until golden brown. Flip the thighs and sear the other side for an additional 3-4 minutes.

7Prepare the Tomato and Basil Sauce In a separate saucepan, heat olive oil (1 tablespoon) over medium heat. Add the minced garlic (2 cloves) and sauté for 1 minute until fragrant. Add the tomato paste (1 can) and cook for 2 minutes, stirring constantly. Slowly add the water (1 cup) while stirring to combine. Stir in the brown sugar (½ teaspoon). Simmer the sauce for about 5 minutes until slightly thickened. Add the chopped fresh basil (¼ cup) and season with salt and pepper to taste.

8Bake the Chicken Thighs (4) Pour the tomato and basil sauce over the seared chicken thighs (4) in the skillet. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken is cooked through and the filling is heated.

9Serve Remove the toothpicks from the chicken thighs (4). Serve the creamy spinach and feta stuffed chicken thighs (4) with a spoonful of the tomato and basil sauce. Garnish with additional chopped fresh basil leaves, (¼ cup) if desired.