These Feta Stuffed Chicken Thighs transform juicy chicken thighs with a creamy, tangy feta and herb filling. The cheese melts into savory pockets while the skin crisps to perfection. This simple yet impressive dish is perfect for weeknights or company.
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Why You’ll Love This Feta Stuffed Chicken Thighs
- Minimal effort: The flavorful combo of feta, herbs, and chicken does all the work.
- Crispy & tender: High-heat baking ensures crispy skin and moist, flavorful meat.
- Crowd-pleasing: Works for both family dinners and entertaining.
- Meal prep friendly: Stuff ahead and refrigerate until ready to bake.
Ingredients & Tools
- 8 bone-in, skin-on chicken thighs
- 200 g feta cheese, crumbled
- 3 cloves garlic, minced
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh oregano, chopped
- 1 lemon, zested and juiced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
Tools: Baking sheet, parchment paper, small mixing bowl, kitchen twine or toothpicks
Notes: Good quality feta is creamier and more authentic. Fresh herbs provide brightness that dried herbs can’t match.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 28 g |
| Carbs: | 4 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Why bone-in, skin-on thighs? They stay juicier during baking and the skin becomes deliciously crispy. Boneless thighs can work, but you’ll miss that texture.
- Can I use other cheeses? Feta’s saltiness and crumbly texture are ideal, but you could mix in some cream cheese for extra creaminess or use goat cheese for a tangier twist.
- Don’t have fresh herbs? In a pinch, use 1 tsp dried dill and ½ tsp dried oregano, but fresh really elevates the filling.
- How to prevent the filling from leaking? Make sure you don’t overstuff, and secure the thighs well with twine or toothpicks—it makes all the difference.
How to Make Feta Stuffed Chicken Thighs
Step 1: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper—this makes cleanup so much easier and helps the chicken skin crisp up evenly. Pat the chicken thighs dry with paper towels; this step is crucial for getting that perfect golden skin. You’ll notice how much better they brown when they’re not steaming in their own moisture.
Step 2: In a small bowl, combine the crumbled feta, minced garlic, chopped dill, oregano, lemon zest, and a tablespoon of the lemon juice. Mix everything gently—you want the herbs and garlic distributed throughout the cheese without turning it into a paste. The aroma at this stage is honestly incredible… fresh, herby, and tangy all at once.
Step 3: Carefully loosen the skin from each chicken thigh by sliding your fingers between the skin and meat, creating a pocket. Be gentle so you don’t tear the skin completely. Divide the feta mixture evenly among the thighs, stuffing it under the skin and pressing gently to spread it out. You’ll want about two tablespoons per thigh—enough to flavor every bite but not so much that it spills out.
Step 4: Rub the outside of each thigh with olive oil, then sprinkle with smoked paprika, salt, and pepper. The oil helps the seasoning stick and promotes even browning. If any filling is trying to escape, you can secure the skin with a toothpick or tie the thighs with kitchen twine for neater presentation.
Step 5: Arrange the thighs on the prepared baking sheet, making sure they’re not touching each other. This allows hot air to circulate and helps the skin crisp up properly. Bake for 30-35 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (74°C). The cheese will be melted and bubbling around the edges—so inviting!
Step 6: Remove from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat, keeping it succulent. Drizzle with the remaining lemon juice for a fresh, bright finish that cuts through the richness beautifully.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months; thaw in refrigerator before reheating.
- Reviving: Reheat in a 325°F (160°C) oven until warmed through to maintain texture.
Serving Suggestions
Complementary Dishes
- Lemon herb rice — The bright, citrusy notes complement the salty feta perfectly, and the rice soaks up any delicious pan juices.
- Roasted asparagus — Its slight bitterness and crisp-tender texture provide a lovely contrast to the rich, cheesy chicken.
- Greek salad — Fresh cucumbers, tomatoes, and olives echo the Mediterranean flavors in the stuffing while adding a refreshing element.
Drinks
- Crisp Sauvignon Blanc — Its citrus and herbal notes mirror the lemon and dill in the chicken, creating a harmonious pairing.
- Sparkling water with lemon — The bubbles cleanse the palate between bites of the rich chicken, keeping everything feeling light.
- Light-bodied red like Pinot Noir — It has enough acidity to stand up to the feta without overwhelming the dish’s delicate herbs.
Something Sweet
- Baklava — The honey sweetness and nutty layers provide a wonderful contrast to the savory main course.
- Lemon sorbet — It’s refreshing and light, continuing the citrus theme from the chicken in a delightful, palate-cleansing way.
- Yogurt with honey and walnuts — This simple dessert feels authentically Greek and provides a creamy, crunchy finish to the meal.
Top Mistakes to Avoid
- Mistake: Using boneless, skinless thighs. You’ll miss the protective layer that keeps the meat moist and the wonderful textural contrast of crispy skin.
- Mistake: Overstuffing the chicken. Too much filling can cause it to spill out during baking, making a mess and potentially drying out the cheese.
- Mistake: Skipping the rest time. Cutting into the chicken immediately lets all those precious juices escape, resulting in drier meat.
- Mistake: Not patting the skin dry. Moisture is the enemy of crispy skin—always start with thoroughly dried chicken thighs.
Expert Tips
- Tip: Let the chicken come to room temperature before baking. This helps it cook more evenly, preventing the outside from overcooking before the inside is done.
- Tip: Add a sprinkle of breadcrumbs under the skin. Mix a tablespoon of breadcrumbs with the feta filling for extra texture and to help absorb any excess moisture.
- Tip: Use the broiler for the last 2 minutes. If your skin isn’t as crispy as you’d like, a quick blast under the broiler will give you that perfect golden finish.
- Tip: Make extra filling for vegetables. Any leftover feta mixture is wonderful stuffed
Feta Stuffed Chicken Thighs
Learn how to make juicy Feta Stuffed Chicken Thighs with a crispy skin and creamy herb filling. Perfect for easy dinners. Get the simple recipe now!
Ingredients
For the chicken and filling:
-
8 bone-in, skin-on chicken thighs
-
200 g feta cheese (crumbled)
-
3 cloves garlic (minced)
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2 tbsp fresh dill (chopped)
-
1 tbsp fresh oregano (chopped)
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1 lemon (zested and juiced)
-
2 tbsp olive oil
-
1 tsp smoked paprika
-
½ tsp black pepper
-
½ tsp salt (adjust to taste)
Instructions
-
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper—this makes cleanup so much easier and helps the chicken skin crisp up evenly. Pat the chicken thighs dry with paper towels; this step is crucial for getting that perfect golden skin. You’ll notice how much better they brown when they’re not steaming in their own moisture.01
-
In a small bowl, combine the crumbled feta, minced garlic, chopped dill, oregano, lemon zest, and a tablespoon of the lemon juice. Mix everything gently—you want the herbs and garlic distributed throughout the cheese without turning it into a paste. The aroma at this stage is honestly incredible… fresh, herby, and tangy all at once.02
-
Carefully loosen the skin from each chicken thigh by sliding your fingers between the skin and meat, creating a pocket. Be gentle so you don’t tear the skin completely. Divide the feta mixture evenly among the thighs, stuffing it under the skin and pressing gently to spread it out. You’ll want about two tablespoons per thigh—enough to flavor every bite but not so much that it spills out.03
-
Rub the outside of each thigh with olive oil, then sprinkle with smoked paprika, salt, and pepper. The oil helps the seasoning stick and promotes even browning. If any filling is trying to escape, you can secure the skin with a toothpick or tie the thighs with kitchen twine for neater presentation.04
-
Arrange the thighs on the prepared baking sheet, making sure they’re not touching each other. This allows hot air to circulate and helps the skin crisp up properly. Bake for 30-35 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (74°C). The cheese will be melted and bubbling around the edges—so inviting!05
-
Remove from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat, keeping it succulent. Drizzle with the remaining lemon juice for a fresh, bright finish that cuts through the richness beautifully.06
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