These Goat Cheese Stuffed Chicken Thighs deliver a fancy meal with minimal effort. Juicy chicken thighs hide a creamy, herbed goat cheese filling under crispy golden skin. This recipe makes weeknight dinners feel special.
Nothing beats a great Goat Cheese Stuffed Chicken Thighs. Whether you're a fan of Chicken Thigh Recipes or want to try something from our Christmas Cookie selection, keep scrolling!
Why You’ll Love This Goat Cheese Stuffed Chicken Thighs
- Flavor contrast: Savory chicken pairs with tangy, creamy goat cheese.
- Simple assembly: Just mix, tuck, and bake—minimal hands-on time.
- Versatile serving: Elegant for company, easy enough for weeknights.
- Great leftovers: Reheat well or enjoy cold in salads or sandwiches.
Ingredients & Tools
- 6 bone-in, skin-on chicken thighs
- 150 g soft goat cheese (chevre)
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves, chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp lemon zest
- 1 tbsp olive oil
- 1/2 tsp salt (plus more for seasoning)
- 1/4 tsp black pepper (plus more for seasoning)
- 1/4 tsp smoked paprika (optional, for color)
Tools: A medium mixing bowl, a small bowl for the filling, a baking sheet, and kitchen twine (optional, but helpful for neat shaping).
Notes: Quality chicken thighs with pliable skin and creamy goat cheese yield the best texture and flavor.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 35 g |
| Fat: | 26 g |
| Carbs: | 2 g |
| Fiber: | 0.5 g |
Serves: 3 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Bring the goat cheese to room temperature. This is a small but crucial step. Cold goat cheese is crumbly and difficult to mix smoothly. Let it sit out for 20-30 minutes before you begin for a perfectly creamy, spreadable filling.
- Don’t skip the fresh herbs. While dried herbs can work in a pinch, the bright, aromatic quality of fresh thyme and parsley makes a world of difference in the filling. They cut through the richness of the cheese beautifully.
- Pat your chicken thighs dry. Before you even think about stuffing, use a paper towel to thoroughly pat the skin dry. This is the single best trick for achieving that crispy, golden, irresistible skin we’re all after.
- Check for doneness with a thermometer. For perfectly cooked, juicy chicken, an instant-read thermometer is your best friend. You’re aiming for an internal temperature of 165°F (74°C) at the thickest part of the meat.
How to Make Goat Cheese Stuffed Chicken Thighs
Step 1: Prepare the Filling. In a medium bowl, combine the room-temperature goat cheese, minced garlic, chopped thyme, chopped parsley, lemon zest, salt, and pepper. Use a fork to mash everything together until it’s well-combined and creamy. You’ll notice the aroma is already incredible—garlicky, herby, and bright. Give it a taste and adjust the seasoning if you like; remember, this is your flavor pocket!
Step 2: Prep the Chicken. Preheat your oven to 400°F (200°C). Take your chicken thighs and pat the skin and the cavity under the skin completely dry with paper towels. This is non-negotiable for crispy skin! Gently loosen the skin from the meat by sliding your fingers underneath it, working from one end of the thigh to the other. Be careful not to detach the skin completely—you’re creating a little pocket.
Step 3: Stuff the Thighs. Divide the goat cheese mixture into six equal portions. Take one portion and gently spread it underneath the skin of a chicken thigh, patting it to form an even layer over the meat. You want the filling to cover most of the meat but stay tucked neatly under the skin. Repeat with the remaining thighs and filling. If any thighs seem loose, you can tie them gently with kitchen twine for a more uniform shape, but it’s not strictly necessary.
Step 4: Season and Oil. Place the stuffed chicken thighs on a baking sheet, skin-side up. Drizzle them with the olive oil and rub it all over the skin. Now, generously season the outside with more salt and pepper. If you’re using the smoked paprika, sprinkle a little over the top now—it gives a lovely color and a subtle smoky note.
Step 5: Bake to Perfection. Place the baking sheet in the preheated oven and bake for 30-35 minutes. You’re looking for the skin to be a deep golden brown and crispy. The chicken is done when the juices run clear and an instant-read thermometer inserted into the thickest part of the meat (avoiding the bone and filling) reads 165°F (74°C). The filling might peek out a little, which is perfectly fine.
Step 6: Rest and Serve. Once out of the oven, transfer the chicken thighs to a clean plate or platter and let them rest for about 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. Don’t skip this—it makes a huge difference!
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze unbaked stuffed thighs for up to 2 months; bake from frozen, adding 10–15 minutes.
- Reviving: Reheat in a 350°F oven for 10–15 minutes to maintain crispy skin.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The ultimate comfort food pairing. The creamy potatoes are a perfect canvas for the rich, flavorful juices from the chicken.
- Simple Arugula Salad with Lemon Vinaigrette — The peppery arugula and sharp lemon dressing cut through the richness of the dish and add a fresh, crisp element.
- Roasted Asparagus or Green Beans — A simple roasted vegetable is a classic side. The slight char and earthy flavor complement the herby chicken beautifully.
Drinks
- A Crisp Sauvignon Blanc — The wine’s acidity and citrus notes will balance the creamy goat cheese and enhance the herbal flavors in the dish.
- A Light Pale Ale — The slight bitterness and carbonation of a pale ale can cleanse the palate between bites of the rich, savory chicken.
Something Sweet
- Lemon Sorbet — A scoop of bright, tart lemon sorbet is the perfect palate-cleansing finish. It’s light, refreshing, and doesn’t feel too heavy after a rich meal.
- Dark Chocolate Pots de Crème — For a more decadent end, the deep, bitter notes of dark chocolate provide a wonderful contrast to the savory, herby main course.
Top Mistakes to Avoid
- Using cold goat cheese. It will be lumpy and difficult to spread, and you might tear the delicate chicken skin trying to force it. Always let it come to room temperature first for a smooth, easy process.
- Not drying the chicken skin. Any moisture on the skin will steam in the oven instead of allowing it to crisp up. You’ll end up with rubbery, pale skin instead of that gorgeous golden crackle.
- Overstuffing the thighs. It’s tempting to use all the filling, but if you pack too much under the skin, it can burst out during cooking and burn. A thin, even layer is all you need for that perfect cheesy surprise in every bite.
- Skipping the rest time. I know it’s hard to wait when it smells so good, but if you cut into the chicken right away, the precious juices will run out onto the cutting board, leaving the meat drier than it should be.
Expert Tips
- Tip: Mix in some sun-dried tomatoes. For an extra burst of sweet and tangy flavor, chop up a few oil-packed sun-dried tomatoes and mix them into the goat cheese filling. It adds a wonderful complexity and a pop of color.
- Tip: Get the skin extra crispy. For the crispiest skin imaginable, you can start the chicken in a cold oven-safe skillet on the stovetop. Render the fat and crisp the skin for 5-7 minutes before transferring the whole skillet to the oven to finish cooking.
- Tip: Make it ahead. You can absolutely stuff the chicken thighs, cover them, and refrigerate them up to 24 hours in advance. This makes dinner prep a breeze—just take them out, let them sit at room temp for 15 minutes, and bake!
- Tip: Use the juices. After resting the chicken, you’ll have some delicious pan juices and possibly some escaped goat cheese on the baking sheet. Scrape it all into a small saucepan, add a splash of white wine or chicken broth, and simmer for a minute to create a fantastic, simple pan sauce.
FAQs
Can I use chicken breasts instead of thighs?
You can, but the result will be quite different. Chicken breasts are leaner and can dry out more easily, especially with the longer cooking time needed to melt the stuffing. If you do try it, use bone-in, skin-on breasts and be extra vigilant with your thermometer. Honestly, the rich, forgiving dark meat of the thigh is what makes this recipe so foolproof and delicious.
My goat cheese filling leaked out during baking. What did I do wrong?
A little leakage is totally normal and doesn’t mean you did anything wrong! It often happens if the pocket wasn’t completely sealed or if the filling was particularly soft. It won’t affect the flavor at all. To minimize it, just make sure you’re spreading the filling in an even layer and not over-stuffing. Sometimes that escaped, slightly caramelized cheese is the best part!
Can I make this dairy-free?
For a dairy-free version, you could try using a vegan goat-style cheese, which are becoming more common. The flavor profile will be different, but the method remains the same. Look for one that is soft and spreadable at room temperature for the best results.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for about 10-15 minutes, until warmed through. This will help keep the skin from getting soggy. I don’t recommend microwaving, as it will make the skin rubbery.
Can I freeze the stuffed chicken thighs?
You can freeze them before baking. Assemble the stuffed thighs, place them on a baking sheet to freeze solid, then transfer to a freezer bag. They’ll keep for up to 2 months. Bake from frozen, adding 10-15 minutes to the cooking time, until the internal temperature reaches 165°F. The texture of the goat cheese might be slightly grainier after freezing, but it will still taste great.
Goat Cheese Stuffed Chicken Thighs
Make juicy Goat Cheese Stuffed Chicken Thighs with crispy skin and a creamy herb filling. Perfect for easy dinners or entertaining. Get the recipe now!
Ingredients
For the Ingredients
-
6 bone-in, skin-on chicken thighs
-
150 g soft goat cheese (chevre)
-
2 cloves garlic (minced)
-
1 tbsp fresh thyme leaves (chopped)
-
1 tbsp fresh parsley (chopped)
-
1 tsp lemon zest
-
1 tbsp olive oil
-
1/2 tsp salt (plus more for seasoning)
-
1/4 tsp black pepper (plus more for seasoning)
-
1/4 tsp smoked paprika (optional, for color)
Instructions
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In a medium bowl, combine the room-temperature goat cheese, minced garlic, chopped thyme, chopped parsley, lemon zest, salt, and pepper. Use a fork to mash everything together until it’s well-combined and creamy.01
-
Preheat your oven to 400°F (200°C). Take your chicken thighs and pat the skin and the cavity under the skin completely dry with paper towels. Gently loosen the skin from the meat by sliding your fingers underneath it, working from one end of the thigh to the other.02
-
Divide the goat cheese mixture into six equal portions. Take one portion and gently spread it underneath the skin of a chicken thigh, patting it to form an even layer over the meat. Repeat with the remaining thighs and filling.03
-
Place the stuffed chicken thighs on a baking sheet, skin-side up. Drizzle them with the olive oil and rub it all over the skin. Now, generously season the outside with more salt and pepper. If you’re using the smoked paprika, sprinkle a little over the top now.04
-
Place the baking sheet in the preheated oven and bake for 30-35 minutes. You’re looking for the skin to be a deep golden brown and crispy. The chicken is done when the juices run clear and an instant-read thermometer inserted into the thickest part of the meat (avoiding the bone and filling) reads 165°F (74°C).05
-
Once out of the oven, transfer the chicken thighs to a clean plate or platter and let them rest for about 5 minutes.06
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