Eat till it hurts, recipes

Stuffed Chicken Thighs

This dinner has been one of my go to meals now for years. Especially with the cooler temps starting to hit, I love the creamy stuffing, moist chicken and roasted veggies for a great fall dinner. This meal is versatile, in that it’s great for a dinner party, family dinner and kid friendly!

I have a few ways of making this meal. I’m going to give you the easy version as well as some notes on making some of the ingredients yourself.

Prep Time

20-25 min

Cook Time

1 hour

Total Time

1 hour 25 min


4 Servings


  • 4 boneless chicken thighs
  • 1 box chicken stuffing (see notes for homemade stuffing)
  • 1 can of cream of chicken soup (see notes for homemade cream soup)
  • 1 C water
  • salt & pepper
  • poultry seasoning


  1. Preheat oven to 350 degrees.
  2. Prepare the stuffing as directed on the box. While stuffing is cooking place your chicken thighs in a casserole dish and open them up so they are flat. Season on both sides with poultry seasoning, salt & pepper.
  3. When stuffing is cooked add the soup to the stuffing and mix thoroughly. Place the stuffing evenly among the 4 chicken thighs, add 1 C water to the bottom of the casserole dish, cover and bake for 1 hour.
  4. Chicken should be cooked all the way through once finished.
  5. As a side dish I love roasting broccoli with garlic salt and olive oil at 400 degrees for 12 min.

NOTES: If you would like to make the chicken in the crockpot, you can! Follow the same steps but instead of putting in the oven, put in the crockpot on low for 4-5 hours!

Homemade Stuffing

  • 1 loaves sandwich bread
  • 4 tablespoons butter
  • 1/2 C onions diced
  • 1/2 C of celery diced
  • 1 t dried sage
  • 1 t poultry season
  • 1/4 cup turkey broth or chicken broth
  • Salt and pepper to taste
  1. Cut bread into one inch cubes and allow to sit out and dry, preferably over night. Or you could toast them in a 300 degree oven for 20 minutes.
  2. Melt butter in a large skillet.
  3. Add onions, celery sage and poultry seasoning.
  4. Saute until vegetables are translucent and tender.
  5. Add dried bread to a large mixing bowl. Add onion mixture to bread cubes and stir to combine.
  6. Add broth,  salt and pepper; stir to combine.
  7. You can then add the soup and mix and then stuff the chicken thighs

Homemade Cream Soup

This is a dry mix that I keep in an apothacary jar and comes in handy when you need some cream soup for a recipe. All you is add water.
1 cup non-fat dried milk
3/4 cup cornstarch
1/4 cup bouillon (if you have cubes you have to smash them up)
You can use whatever kind you like (ie, beef, veggie)
4 Tablespoons freeze dried minced onions (I used the minced onions from Sam’s Club)
1 teaspoon dried basil
1 teaspoon dried thyme (I couldn’t find the thyme so I used dried parsley instead)
1 teaspoon pepper
(For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water. Cook until thick)

2 thoughts on “Stuffed Chicken Thighs”

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