Description
Jamie Oliver Stuffed Chicken Thighs is a simple but impressive dish that involves boneless chicken thighs filled with a mixture of fresh herbs, garlic, cheese (often goat’s cheese or mozzarella), and breadcrumbs. The thighs are rolled or folded over the filling, then baked or pan-seared and roasted until juicy and golden. It’s one of those recipes that elevates humble ingredients into something you’d happily serve to guests.
Ingredients
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Boneless chicken thighs – 8 pieces (skin-on or skinless)
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Garlic – 2 cloves, minced
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Fresh parsley – 2 tablespoons, chopped
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Breadcrumbs – 4 tablespoons (use gluten-free if preferred)
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Goat’s cheese or mozzarella – 100g (about ½ cup)
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Lemon zest – from 1 lemon
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Olive oil – 2 tablespoons
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Salt and black pepper – to taste
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Toothpicks or kitchen string – to secure the thighs
Optional additions to stuffing: sun-dried tomatoes, spinach, basil, pine nuts, or cooked mushrooms.
Instructions
Step 1: Prepare the Stuffing
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In a bowl, mix breadcrumbs, cheese, minced garlic, parsley, lemon zest, salt, and pepper.
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Drizzle in 1 tablespoon of olive oil and stir to combine into a moist, crumbly mixture.
Step 2: Stuff the Chicken Thighs
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Lay out the chicken thighs, smooth side down.
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Place a spoonful of stuffing in the center of each thigh.
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Roll or fold the thighs over the filling, then secure with a toothpick or tie with string.
Step 3: Sear for Flavor
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Preheat the oven to 200°C (180°C fan) / 400°F.
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Heat 1 tablespoon of olive oil in an oven-safe pan.
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Place the thighs seam-side down and sear for 2–3 minutes per side until golden.
Step 4: Bake to Finish
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Transfer the pan to the oven and bake for 20–25 minutes, or until chicken is cooked through and juices run clear.
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Remove toothpicks or string before serving.
Step 5: Serve
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Plate the chicken with your chosen side, drizzle with pan juices, and garnish with extra parsley or lemon wedges if desired.