These Keto Mushroom and Spinach Stuffed Chicken Thighs are your answer to a decadent yet healthy weeknight dinner.

Prep Time: 20 minutes
Cook Time: 35–40 minutes
Servings: 4

Ingredients

For the Stuffing:

• 1 tbsp olive oil
• 8 oz cremini mushrooms, finely chopped
• 2 cloves garlic, minced
• 3 cups (3 oz) fresh spinach, chopped
• 2 oz cream cheese, softened
• ¼ cup grated Parmesan cheese
• ¼ tsp salt
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional)

For the Chicken:

• 4 large boneless, skin-on chicken thighs (about 1.5 lbs total)
• 1 tbsp olive oil or melted butter
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper to taste
• Kitchen twine or toothpicks (for securing)

Optional Garnish:

• Fresh parsley, chopped

Instructions

1. Preheat & Prep:
   • Preheat oven to 375°F (190°C).
   • Pat chicken thighs dry and lay flat, skin-side down. Season lightly with salt and pepper.
2. Make the Stuffing:
   • Heat olive oil in a skillet over medium heat. Sauté mushrooms until golden (5–7 mins).
   • Add garlic and spinach; cook until spinach wilts (2 mins). Remove from heat.
   • Stir in cream cheese, Parmesan, salt, pepper, and red pepper flakes until creamy. Let cool slightly.
3. Stuff & Roll Chicken:
   • Divide stuffing evenly among thighs, spreading over each.
   • Roll thighs tightly around filling. Secure with twine or toothpicks.
4. Season & Bake:
   • Place thighs seam-side down in a baking dish. Brush skin with olive oil.
   • Mix paprika, garlic powder, onion powder, salt, and pepper. Sprinkle over thighs.
   • Bake 35–40 mins, until chicken reaches 165°F (74°C) and skin is crispy.
   • Optional: Broil 1–2 mins for extra crispiness.
5. Serve:
   • Rest 5 minutes. Remove twine/toothpicks. Garnish with parsley.