Q1: What is the absolute best way to stuff a chicken thigh so that the filling doesn't leak out?

The two most important secrets are to not overstuff the chicken, and to secure it well. After you have pounded the chicken flat, place your filling in the center and then roll the chicken up as tightly as you can. The best way to keep it securely closed is to tie it in a few places with some simple kitchen string . You could also use a few toothpicks to pin the seam closed.

Q2: How do I know for sure when my chicken is cooked through without it being dry?

The only 100% foolproof way to guarantee juicy, perfectly cooked chicken is to use an instant-read thermometer . The chicken is perfectly and safely cooked when the internal temperature in the thickest part of the meat (not the stuffing) registers at least 165°F (74°C) . The recipe's suggestion of 170°F is also perfectly safe.

Q3: Can I make this dish ahead of time?

Yes, this is a perfect make-ahead dish for a dinner party! The best method is to prepare and stuff the raw chicken rolls and store them, covered, in the refrigerator for up to 24 hours. When you are ready to eat, you can simply proceed with the searing and roasting steps for a fresh-from-the-oven meal.

Q4: What is the best skillet to use for a stovetop-to-oven meal like this one?

The absolute best tool for this job is a large, 10- or 12-inch, oven-safe skillet . A well-seasoned cast-iron skillet or a heavy-bottomed stainless steel skillet are both fantastic choices, as they get a great sear on the stovetop and can go seamlessly into the hot oven.

Q5: Can I use a different kind of green instead of spinach?

Yes. If you don't have fresh spinach, you could also make the filling with an equal amount of very well-squeezed, thawed, frozen chopped spinach . You could also use another leafy green, like finely chopped kale or Swiss chard , but you will need to cook it for a bit longer to make it tender.

Juicy Spinach and Feta Stuffed Chicken

The Best Juicy Spinach and Feta Stuffed Chicken

An elegant yet easy recipe for spinach and feta stuffed chicken thighs. This dish features boneless, skinless chicken thighs that are pounded, seasoned, and filled with a savory mixture of wilted fresh spinach and crumbled feta cheese. The chicken is then rolled up, tied with kitchen string, and pan-seared in an ovenproof skillet until golden brown. It’s finished in the oven and served with a simple pan sauce made by deglazing the skillet with chicken broth.

Author: Grace

Ingredients

8 ounces fresh spinach (about 10 cups)
1 1/2 teaspoons cider vinegar
1/2 teaspoon sugar
1/8 teaspoon pepper
2 boneless skinless chicken thighs
1/2 teaspoon chicken seasoning
3 tablespoons crumbled feta cheese
1 teaspoon olive oil
3/4 cup reduced-sodium chicken broth
1 teaspoon butter

Instructions

Preheat the oven to 375°F.
In a large skillet, cook the fresh spinach over medium-high heat until it has wilted. Stir in the vinegar, sugar, and pepper. Let it cool slightly.
Pound the chicken thighs with a meat mallet to flatten them slightly. Sprinkle them with chicken seasoning.
Top the chicken with the spinach mixture and then the crumbled feta cheese.
Roll up each chicken thigh from a long side and tie it securely with kitchen string to form a roulade.
In an ovenproof skillet, heat the olive oil over medium-high heat. Add the stuffed chicken and brown it on all sides.
Transfer the skillet to the preheated oven. Roast for 13-15 minutes, or until a thermometer inserted into the chicken reads 170°F.
Remove the chicken from the pan and keep it warm.
Make the Pan Sauce: Place the skillet on the stovetop. Add the chicken broth and butter. Bring the mixture to a boil, stirring to loosen any browned bits from the bottom of the pan.
Cook for 3-5 minutes, until the sauce has thickened slightly.
Serve the sauce with the sliced chicken.

Notes

Using an ovenproof skillet allows you to go from searing on the stovetop to roasting in the oven in the same pan.
Tying the chicken rolls with kitchen string is a key step to ensure the filling stays inside during cooking.
A quick pan sauce is made by deglazing the skillet, which incorporates all the flavorful, browned bits left from cooking the chicken.

Find it online: https://www.eatswithsoul.com/spinach-and-feta-stuffed-chicken/