These Cream Cheese Stuffed Chicken Thighs deliver a rich, satisfying dinner that feels fancy but is surprisingly simple. Juicy chicken thighs are stuffed with a creamy, herby filling and roasted until the skin is crispy and the inside is bursting with flavor. It’s the perfect way to turn a regular weeknight into a celebration.
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Why You’ll Love This Cream Cheese Stuffed Chicken Thighs
- Simple & Impressive: Easy process yields a bistro-worthy result.
- Perfect Texture: Crispy skin, tender meat, and a molten creamy center.
- Forgiving & Customizable: Hard to overcook; adapt the filling to your taste.
- Indulgent yet Balanced: Rich flavor pairs well with fresh sides for a complete meal.
Ingredients & Tools
- 6 bone-in, skin-on chicken thighs
- 225 g full-fat cream cheese, softened
- 2 cloves garlic, minced
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1 tsp fresh dill, chopped (or ½ tsp dried)
- 1 tsp lemon zest
- 1 tbsp olive oil
- 1 tsp paprika
- ½ tsp onion powder
- to taste kosher salt and freshly ground black pepper
Tools: A sharp paring knife, a medium mixing bowl, a baking sheet, and kitchen twine or toothpicks.
Notes: Full-fat cream cheese provides the best creamy texture and rich flavor. Fresh herbs add bright, aromatic notes that cut through the richness.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 29 g |
| Carbs: | 3 g |
| Fiber: | 0.5 g |
Serves: 3 | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Why bone-in, skin-on thighs? The bone helps the chicken cook evenly and adds a ton of flavor, while the skin is absolutely essential for getting that signature crispy, golden-brown crust. Boneless, skinless thighs just won’t deliver the same magic here.
- Is it crucial to soften the cream cheese? Yes, honestly, it is. Taking the time to let your cream cheese come to room temperature will make it infinitely easier to mix with the herbs and garlic, creating a smooth, lump-free filling that’s simple to stuff.
- Can I prepare this ahead of time? Absolutely! You can stuff the chicken thighs, place them on the baking sheet, cover them, and refrigerate for up to 8 hours before you plan to bake them. This makes it a fantastic option for easy entertaining.
- What’s the deal with the lemon zest? It might seem like a small thing, but that bit of citrus zest is a flavor powerhouse. It doesn’t make the dish taste lemony; instead, it brightens up the rich cream cheese and makes all the herbal flavors pop.
How to Make Cream Cheese Stuffed Chicken Thighs
Step 1: First, preheat your oven to 400°F (200°C). This high heat is key for rendering the chicken fat and getting that skin super crispy. While the oven heats up, take your softened cream cheese and place it in a medium mixing bowl. Add the minced garlic, chopped chives, parsley, dill, and lemon zest. Use a fork or a small spatula to mix everything together until it’s well-combined and smooth. You’ll notice the aroma is already incredible—fresh and savory.
Step 2: Now, pat your chicken thighs completely dry with paper towels. This is a non-negotiable step for crispy skin! Using a sharp paring knife, carefully make a small, deep pocket in each thigh. Slice into the thicker part of the thigh, next to the bone, being careful not to cut all the way through the other side. You’re essentially creating a little cave for the filling.
Step 3: Time to stuff! Take a generous tablespoon (or a bit more) of the cream cheese mixture and use a small spoon or your fingers to press it into the pocket you created in each chicken thigh. Don’t overstuff it, or the filling might burst out during cooking. Once stuffed, you can secure the opening with a toothpick or a small piece of kitchen twine if it seems gaping open.
Step 4: Arrange the stuffed thighs on a baking sheet. Drizzle them with the olive oil and rub it all over the skin. In a small dish, mix the paprika, onion powder, a good amount of salt, and a generous grind of black pepper. Sprinkle this seasoning blend evenly over every thigh, making sure to coat the skin thoroughly. This will create a beautiful, flavorful crust.
Step 5: Place the baking sheet in the preheated oven and roast for 30-35 minutes. You’re looking for the skin to be a deep golden brown and crispy, and the internal temperature of the chicken (measured in the meat, not the filling) to read 165°F (74°C) on an instant-read thermometer.
Step 6: Once out of the oven, let the chicken thighs rest for about 5 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. You’ll see some of the creamy filling might have oozed out—that’s perfectly normal and totally delicious.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked, cooled thighs in a single layer then transfer to a freezer bag for up to 2 months.
- Reviving: Reheat in a 350°F oven until warm to restore crispiness; avoid microwaving.
Serving Suggestions
Complementary Dishes
- Garlic Parmesan Roasted Asparagus — The sharp, salty cheese and earthy asparagus are a classic pairing that cuts through the richness of the chicken beautifully.
- Lemon Herb Quinoa Pilaf — A light, fluffy quinoa with fresh herbs and a squeeze of lemon provides a wholesome and refreshing base that soaks up any pan juices.
- Crispy Smashed Potatoes — For the ultimate comfort meal, you can’t go wrong with these. Their crispy edges and creamy centers are the perfect textural companion.
Drinks
- A Crisp, Unoaked Chardonnay — Its bright acidity and clean finish will cleanse your palate between bites of the rich, creamy chicken without overpowering it.
- Sparkling Water with Lemon & Mint — A non-alcoholic option that’s incredibly refreshing. The bubbles and citrus help balance the dish’s decadent nature.
- A Light Pale Ale — The slight bitterness and carbonation of a pale ale work wonderfully to cut through the fat and refresh your taste buds.
Something Sweet
- Lemon Sorbet — After a rich meal, a scoop of tangy, bright lemon sorbet is the perfect palate cleanser and a light, refreshing way to end the evening.
- Dark Chocolate Espresso Truffles — Just one or two of these intense, bittersweet bites provide a sophisticated and satisfying end without being too heavy.
- Fresh Berry Parfait — Layers of fresh mixed berries, a little Greek yogurt, and a drizzle of honey offer a sweet, creamy, and healthy finale.
Top Mistakes to Avoid
- Mistake: Using cold cream cheese. It will be lumpy and difficult to mix, and it’s a nightmare to stuff into the chicken. Always plan ahead and let it soften on the counter for at least 30 minutes.
- Mistake: Not drying the chicken skin. Any residual moisture on the skin will steam instead of roast, leaving you with rubbery, pale skin instead of the crackling-crisp perfection we’re after.
- Mistake: Overstuffing the thighs. I’ve messed this up before too—you get excited and pack in too much filling. It will almost certainly leak out during cooking, creating a mess and leaving you with less of that creamy goodness inside.
- Mistake: Skipping the rest time. Slicing into the chicken straight from the oven will cause all those precious, flavorful juices to run straight out onto the cutting board, leaving the meat drier than it needs to be.
Expert Tips
- Tip: Get under the skin. After you pat the thighs dry, gently loosen the skin from the meat with your fingers around the edges. You can then slide a little of the seasoning rub directly underneath the skin for an extra layer of flavor.
- Tip: Use a rack. For the absolute crispiest skin possible, place a wire rack on your baking sheet and put the chicken thighs on top. This allows hot air to circulate all around the chicken, cooking it evenly and preventing the bottom from getting soggy.
- Tip: Broil for a final crunch. If your thighs are cooked through but the skin isn’t as brown and crispy as you’d like, switch your oven to a high broil for the last 1-2 minutes. Watch it like a hawk to prevent burning!
- Tip: Amp up the filling. Feel free to get creative! Stir in some finely chopped cooked bacon, sun-dried tomatoes, or even a handful of fresh spinach into the cream cheese mixture for different flavor profiles.
FAQs
Can I use chicken breasts instead of thighs?
You can, but I wouldn’t recommend it for this specific recipe. Chicken breasts are much leaner and have a different structure, making them prone to drying out, especially with the longer cooking time needed to melt the stuffing. Thighs are more forgiving and their richer flavor stands up to the creamy filling beautifully. If you must use breasts, look for large, plump ones and be extra vigilant with your internal temperature, pulling them at 165°F.
How do I know when the chicken is done without cutting into it?
The absolute best way is to use an instant-read meat thermometer. Insert it into the thickest part of the chicken meat, making sure you avoid the bone and the cream cheese filling. When it reads 165°F (74°C), you’re good to go. Visually, the juices should run clear, and the skin will be a deep, appetizing golden brown.
My cream cheese filling leaked out! What did I do wrong?
This usually happens for one of two reasons: either the pocket you cut was too large or you overstuffed the thigh. It’s not a total disaster—the chicken will still taste amazing—but for next time, make a smaller, deeper incision and be a little more conservative with the filling. Securing the opening with a toothpick can also help contain it.
Can I make these ahead of time and reheat them?
They are best served fresh from the oven when the skin is at its crispiest. However, you can reheat them in a 350°F (175°C) oven until warmed through. The skin will soften a bit, but the flavor will still be great. I don’t recommend microwaving, as it will make the skin very rubbery.
What can I use if I don’t have fresh herbs?
Dried herbs are a fine substitute, but remember that they are more potent. Use about one-third of the amount called for fresh (so for 1 tbsp fresh, use 1 tsp dried). The flavor profile will be slightly different—more earthy than bright—but it will still be delicious. I’d recommend rubbing the dried herbs between your palms first to wake up their oils.
Cream Cheese Stuffed Chicken Thighs
Make juicy Cream Cheese Stuffed Chicken Thighs with crispy skin and a creamy herb filling. This impressive yet easy dinner recipe is perfect for any night. Try it tonight!
Ingredients
For the chicken and seasoning:
-
6 bone-in, skin-on chicken thighs
-
1 tbsp olive oil
-
1 tsp paprika
-
½ tsp onion powder
-
kosher salt and freshly ground black pepper (to taste)
For the cream cheese filling:
-
225 g full-fat cream cheese (softened)
-
2 cloves garlic (minced)
-
2 tbsp fresh chives (finely chopped)
-
1 tbsp fresh parsley (finely chopped)
-
1 tsp fresh dill (chopped (or ½ tsp dried))
-
1 tsp lemon zest
Instructions
-
First, preheat your oven to 400°F (200°C). This high heat is key for rendering the chicken fat and getting that skin super crispy. While the oven heats up, take your softened cream cheese and place it in a medium mixing bowl. Add the minced garlic, chopped chives, parsley, dill, and lemon zest. Use a fork or a small spatula to mix everything together until it’s well-combined and smooth. You’ll notice the aroma is already incredible—fresh and savory.01
-
Now, pat your chicken thighs completely dry with paper towels. This is a non-negotiable step for crispy skin! Using a sharp paring knife, carefully make a small, deep pocket in each thigh. Slice into the thicker part of the thigh, next to the bone, being careful not to cut all the way through the other side. You’re essentially creating a little cave for the filling.02
-
Time to stuff! Take a generous tablespoon (or a bit more) of the cream cheese mixture and use a small spoon or your fingers to press it into the pocket you created in each chicken thigh. Don’t overstuff it, or the filling might burst out during cooking. Once stuffed, you can secure the opening with a toothpick or a small piece of kitchen twine if it seems gaping open.03
-
Arrange the stuffed thighs on a baking sheet. Drizzle them with the olive oil and rub it all over the skin. In a small dish, mix the paprika, onion powder, a good amount of salt, and a generous grind of black pepper. Sprinkle this seasoning blend evenly over every thigh, making sure to coat the skin thoroughly. This will create a beautiful, flavorful crust.04
-
Place the baking sheet in the preheated oven and roast for 30-35 minutes. You’re looking for the skin to be a deep golden brown and crispy, and the internal temperature of the chicken (measured in the meat, not the filling) to read 165°F (74°C) on an instant-read thermometer.05
-
Once out of the oven, let the chicken thighs rest for about 5 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. You’ll see some of the creamy filling might have oozed out—that’s perfectly normal and totally delicious.06
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