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sliced up stuffed chicken thighs with cheese and spinach on a serving platter
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4.45 from 58 votes

Spinach and Swiss Cheese Stuffed Chicken Thighs

Spinach and Swiss Cheese Stuffed Chicken Thighs - Healthy, simple, delicious. These chicken thighs are, quite literally, bursting with flavor with each bite you take. Baked to perfection in a seasoned white wine sauce that you'll want to douse all over your plate!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dinner, Main Course
Cuisine: American
Keyword: stuffed chicken thighs
Servings: 6
Calories: 469kcal



  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 3.5 oz frozen spinach thawed and chopped
  • 1/4 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 1/2 tsp paprika
  • 1 cup Swiss cheese shredded (3.5 oz)


  • 2 lbs chicken thighs boneless and skinless, about 6 thighs
  • salt and pepper to taste
  • 1 tsp dried oregano
  • 1/2 tsp paprika


  • 1/2 cup white wine
  • 1 tsp dried oregano
  • 1/4 tsp salt or to taste
  • 1/2 tsp pepper or to taste
  • 1/2 tsp paprika or to taste


  • 1/4 cup Swiss cheese shredded (1 oz)


  • Prep: Preheat oven to 350 F degrees.
  • Filling: Add the olive oil to a skillet and heat over medium heat. Add the onion and sauté until the onion is translucent. Add the spinach, 1/4 tsp salt, 1/4 tsp pepper and 1/2 tsp paprika and stir. Cook for 2 minutes then let the mixture cool for a few minutes. Add the 1 cup of the Swiss cheese to spinach mixture and mix.
  • Season: Pat dry chicken thighs; lay them flat, inside up. Season the thighs on both sides with oregano, salt, pepper and paprika to taste.
  • Roll: Place 2 tbsp of spinach and cheese mixture on each thigh, evenly dispersing the remaining filling among the thighs as needed. Roll the thighs and secure with toothpicks, 2 per thigh.
  • Make sauce: Mix the sauce ingredients together, and pour over the thighs.
  • Bake: Place the thighs to a 8x8-inch baking dish or a 9x13-inch baking dish, depending on the size of the chicken thighs. Cover with foil and bake for 30 minutes. Remove foil and sprinkle the remaining cheese over the chicken. Bake for another 5 to 10 minutes or until the cheese has melted.
  • Serve: Serve over cooked rice or mashed potatoes.


  1. Keep your thighs in an airtight container in the fridge for 3-4 days. Make sure the thighs have fully cooled down to room temperature before storing.


Serving: 1thigh | Calories: 469kcal | Carbohydrates: 5g | Protein: 32g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 169mg | Sodium: 368mg | Potassium: 431mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2621IU | Vitamin C: 2mg | Calcium: 223mg | Iron: 2mg