Name: Stuffed Chicken Thighs
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 6 ounces stuffing mix (or 1 ½ cups leftover homemade stuffing); 1½ pounds boneless skinless chicken thighs (approx 8 thighs ); 8 slices bacon; ½ teaspoon garlic powder; ½ teaspoon paprika; salt and black pepper (to taste)

Stuffed Chicken Thighs

Stuffed Chicken Thighs are an easy, flavorful dinner made with simple ingredients. Filled with savory stuffing and wrapped in bacon, they bake up juicy and tender. They’re a great way to use leftover stuffing and make a hearty meal with very little effort.

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Holly’s Recipe Highlights: Stuffed Chicken Thighs

Flavor: Smoky bacon, savory stuffing, and juicy chicken bake together for a rich bite with perfectly crispy edges.

Why Make It: Transform boxed stuffing or extra homemade stuffing into an easy dinner that tastes like it took all day.

Serving Suggestions: Pair with green beans, glazed carrots, roasted vegetables, or creamy mashed potatoes for a cozy, complete meal.

Total Time: 55 Minutes Serves: 4 Cooking Method: Oven

Ingredient Notes

paprika , garlic powder , bacon , chicken thighs , stuffing mix , salt and pepper with labels to make Stuffed Chicken Thighs

Stuffing Mix: Use boxed stuffing mix for a quick shortcut or leftover homemade stuffing for even more flavor. Make sure it’s cooled completely before stuffing the chicken.
Chicken: Boneless skinless chicken thighs are best when they’re similar in size so they cook evenly. Larger thighs make stuffing and wrapping much easier.
Bacon: Thin to regular-cut bacon works best here since it wraps easily around the chicken and crisps up beautifully in the oven.
Variations: Try adding chopped parsley, sage, or thyme to the stuffing for extra homemade flavor, or mix in diced apple or dried cranberries for a holiday-style twist. Cornbread stuffing makes the filling a little softer and slightly sweet, and if you have extra stuffing, spread it in the pan to soak up all the delicious juices while the chicken bakes.

adding stuffing and bacon to chicken thighs to make Stuffed Chicken Thighs

How to Make Stuffed Chicken Thighs

Lay out the chicken thighs and spoon stuffing into the center.
Fold the thighs closed and wrap each one with bacon.
Season the tops and set them over any extra stuffing in the baking dish.
Bake (full recipe below).

Cool the Stuffing: Allow it to cool completely before filling.
Pat the Chicken Dry: So the bacon grips and the outside browns better.
Do Not Overfill: Overfilling the thighs will cause the stuffing to spill out as they bake.
Seam Side Down: Place the thighs seam side down so they stay closed without fuss.
Use a Thermometer: Check the thickest part of the chicken and the stuffing to know when it’s done.
For Crisper Bacon: Broil briefly at the end if needed, watching closely.
Assemble Ahead: Do this a few hours ahead and refrigerate until ready to bake for easy dinner prep.

plated Stuffed Chicken Thighs with stuffing

Save It for Later

Keep leftover chicken in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Thaw in the refrigerator before reheating. Reheat covered in the oven at 350°F until warmed through, then uncover for a few minutes to help the bacon crisp back up.

Cozy Dinner Chicken Favorites

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

4.96 from 44 votes

Author Holly Nilsson

Stuffed Chicken Thighs

Author Holly Nilsson

Servings 8 chicken thighs

Tender stuffed chicken thighs are wrapped in bacon and baked until juicy and golden.

Save Rate Print

Servings 8 chicken thighs

Prep Time 20

Cook Time 35

Total Time 55

Equipment

Instant Read Thermometer

Ingredients

▢ 6 ounces stuffing mix or 1 ½ cups leftover homemade stuffing
▢ 1½ pounds boneless skinless chicken thighs approx 8 thighs
▢ 8 slices bacon
▢ ½ teaspoon garlic powder
▢ ½ teaspoon paprika
▢ salt and black pepper to taste

Instructions

Preheat oven to 425°F. Grease a 9×13 baking dish and set aside.
Prepare stuffing according to directions and cool completely.
Lay each chicken thigh on a cutting board and place stuffing in the center (approximately 2-3 tablespoons depending on the size of the chicken thighs).
Fold each chicken thigh closed around the stuffing and tightly wrap with bacon. Sprinkle garlic powder and paprika on top of the thighs.
Place any leftover stuffing on the bottom of the baking dish and place chicken thighs seam side down on top of the stuffing.
Bake for 35 minutes or until chicken reaches an internal temperature of 165°F.

Notes

Additional stuffing can be added to the pan if desired.

Ensure stuffing is completely cooled before stuffing chicken.

The center of each piece of chicken should reach 165°F.

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.

To Use Boneless Chicken Breasts

To use boneless chicken breasts, butterfly the chicken breast open (so you can open it like a book) and pound to ½” thickness.

Fill with the stuffing mixture and wrap in bacon (you may need extra bacon if the chicken breasts are large). Bake at 375°F for 35-40 minutes or until the center reaches 165°F.

4.96 from 44 votes

Nutrition Information

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course

Cuisine American

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