Cheese Stuffed Chicken Thighs

Stuffed with a cheesy breadcrumb center, these herbed chicken thighs are bursting with flavor.

Serves: 8 Save

Ingredients (10)

  • 8 boneless, skinless chicken thighs
  • 1/4 teaspoon coarse salt
  • Freshly ground black pepper
  • 1/2 pound provolone cheese, diced
  • 1/2 cup chopped fresh sage
  • 1 cup breadcrumbs
  • Finely grated rind of 1 lemon
  • 3 eggs, slightly beaten
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoon honey

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  1. Preheat oven to 450F.
  2. Sprinkle both sides of thighs with salt and pepper.
  3. Combine cheese, sage, breadcrumbs and lemon rind. Add eggs and stir well. Place a small mound (2 to 3 tablespoons) of breadcrumb mixture on each thigh. Roll up tightly to cover filling. Place on a sheet pan or baking dish, seam side down Roast 30 minutes.
  4. Combine olive oil and honey; mix well. Remove thighs from oven and brush with olive oil-honey mixture. Roast another 5 minutes, or until thighs are golden. Let stand 10 minutes before serving.