Stuffed chicken thighs. Stuffed boneless chicken thighs in the oven

Chicken thighs 8-10 pcs

* Mushrooms 200-300 g

* 6 medium potatoes

* 1 medium onion

* Sour cream – 4 tbsp.

* Garlic – 2 cloves

* Mayonnaise, salt, herbs, spices to taste

* Vegetable and butter

Preparing chicken thighs:
We take out the bones (or take chicken thigh fillets).
Place in a bowl.
Add a little mayonnaise, finely chopped garlic, spices to taste, you can add 1 tbsp. adzhiki.
Salt to taste.
We leave the chicken thighs to marinate and start working on the filling with which we will stuff them.

How to prepare mushroom filling:

Shredding the onion
Lightly fry the onion in vegetable oil.
Finely chop the mushrooms (I use champignons).
Add the mushrooms to the pan with the onions, add salt and fry for a few minutes.
When the mushrooms are ready, add 2 tbsp. l. sour cream. And the filling is ready.

Stuff marinated chicken thighs with mushroom filling.
Cut the potatoes into thin rings.
Grease the baking dish with butter or you can line it with baking paper (in this case you will not have to wash the pan).
Lay out the potatoes.
Water the potatoes with water mixed with sour cream (2 tbsp sour cream + 3 tbsp water + salt).
Place stuffed chicken thighs on top of the potatoes.
Place the dish in the oven preheated to 200 degrees.
The dish will be ready when the potatoes are baked and the stuffed chicken thighs are properly browned. In about 40 minutes.

STUFFED CHICKEN TIGS

For stuffing chicken thighs, it is better to buy boneless thighs. But you can also buy regular thighs and remove the bones from them. For stuffing, cheese, bacon and garlic are used. Bacon adds fat to chicken meat and gives it a smoky flavor. Garlic adds spice. Stuffed chicken thighs are quick and easy to prepare and the dish is very tasty. Stuffed thighs are baked in the oven.

Ingredients
boneless chicken thighs - 8 pcs.
cheese - 200 g
bacon - 100-150g
garlic - 2 cloves
salt pepper

Recipe
Wash boneless chicken thighs, salt and pepper.
Cut the bacon into small cubes, grate the cheese, pass the garlic through a press.
Mix together cheese, bacon and garlic. Stuff the thighs with this mixture.
Place the stuffed thighs on a baking sheet, minced side down.
Drizzle vegetable oil over the top of the thighs to form a golden brown crust on the chicken. Maybe cream.
Bake in the oven until done.
Stuffed chicken thighs are ready.

Recipe for thighs:

1. Wash the prepared chicken thighs, dry them, season with salt and pepper.

2. In a small bowl, beat the egg with 1 tsp. cold water, set aside.

3. Grind the finished corn flakes into coarse crumbs, pour into a small bowl, add 1 incomplete tbsp. l. olive oil, season with red pepper, 1/2 tsp. salt and stir.

4. Preheat the oven to 200°. Dip each chicken thigh into the egg mixture, then roll in the cornflake mixture and press lightly to ensure the breading adheres tightly.

Place the thighs on a greased baking sheet and bake in a well-heated oven until cooked (30 minutes). The thighs should be golden brown.

To prepare the thighs you need:

Chicken thighs - 4 pcs., egg - 1 pc., breakfast corn flakes - 1 cup, red cayenne pepper - 1/2 tsp, salt, ground black pepper, olive oil.

Today it is very easy to do, since boneless thighs have been on sale for a long time. But, if your stores do not have such a product, you can use any chicken meat, for example. Stuffed meat always turns out juicy and soft, and the fillings can be very varied. This dish can be prepared either in a frying pan or baked in the oven.

What is necessary:

• boneless chicken thighs
• onions or green onions
• carrot
• salt pepper
• turmeric or curry (optional)
• vegetable oil

Stuffed Chicken Thighs Recipe

How to cook thighs:

Rinse chicken thighs under cold water and pat dry with paper towel. If you happen to have regular chicken thighs with a bone in the refrigerator, you can carefully cut out the bone yourself with a sharp, thin knife.

Rinse thighs and dry with paper towel

Grind the cheese and carrots on a fine grater. The onion needs to be cut into thin half rings. Mix all ingredients, add salt and pepper.

Grind ingredients for filling

Stuff the thighs with the cheese and carrot mixture. You can secure the edges with wooden toothpicks to prevent the filling from falling out during cooking.

Filling the budryshki with filling

Heat a frying pan with a small amount of vegetable oil and add the meat.

Place on a heated frying pan or place in the oven for 40-50 minutes

As usual, brown the thighs on both sides. After you turn the meat, sprinkle with turmeric or curry, these seasonings will not only make the taste brighter and richer, but also enhance the color of the dish. If you are not a fan of fried foods, you can bake in the oven at 180 degrees for 40-50 minutes.

Chicken thighs stuffed with dried fruits in the oven have a flavor twist, namely a smoky aroma. All this thanks to prunes, which must be smoked. The most difficult thing is to separate the bone from the meat. Although, if you have a little experience and a sharp knife, the task will not take much time. It is advisable to use thighs that have one small bone - they are easier to process.

Ingredients

• 4 chicken thighs
• 1 handful of dried apricots
• 1 handful of smoked prunes
• 6 g salt
• 1/2 tsp. ground black pepper
• 2 tbsp. l. vegetable oil
• greens before serving

Preparation

1. Remove the skin from the chicken thighs. From the inside, cut the meat to the bone and carefully separate it from the fibers. Cartilage also needs to be removed.

2. Wrap each piece of chicken in cling film and beat well on both sides. This will make the chicken more tender and also increase the size so you can wrap more dried fruit.

3. Salt the chicken and sprinkle with ground black pepper, let it sit for a while, then put it in the refrigerator.

4. Dried fruits need to be washed and dried. If they are too dry, you can soak them in warm water for 20-30 minutes, then dry them slightly.

5. Place 2-3 dried apricots and 2-3 prunes on the edge of the chicken chop.

6. Using sleight of hand, wrap the dried fruit into the meat.

7. Wrap the resulting roll with culinary or regular thread, fixing it in this way. Pull the thread to make the roll tight.

All housewives and chefs prepare boneless chicken thigh in different ways. Everyone has their own recipe. The article will provide cooking recommendations and several options for simple but tasty dishes.

What's good about boneless chicken thighs?

Chicken thighs are a true source of protein. As a rule, they turn out more juicy than breasts. If you remove all the bones and skin from a chicken thigh, you are left with meat that contains only 130 calories and 7 grams of fat. Moreover, they are versatile in preparation. Therefore, they provide an excellent opportunity to experiment with new tastes and dishes. You can fry the meat, bake it, steam it, and get creative with how you stuff boneless chicken thighs. It could be mushrooms, cheese, rice, any vegetables or your favorite foods.

If you beat the fillet, first cover it with plastic wrap or a bag. This will prevent the juice from splashing and will make cleaning the hammer easier.

Use a kitchen thermometer to accurately determine doneness. For chicken thighs, it is 74 degrees Celsius (or 160 Fahrenheit). If there is no such device, then pierce the meat with a toothpick. If it is ready, the juice that flows out will be clear.

Don't rush to cut hot meat when you take it out of the oven, out of the pan, etc. Let it cool for five to ten minutes. If you do not wait, the juice will immediately flow out of the dish.

You will be presented with several recipes for boneless chicken thigh. You will learn how to cook such meat in a frying pan, in the oven, convection oven, slow cooker or steamer, as well as with stuffing.

Fried marinated boneless thighs

To prepare three servings of this aromatic dish you will need six hundred grams of boneless chicken thighs, two hundred grams of sour cream, four cloves of garlic, vegetable oil, salt and seasonings to taste.

First, rinse the meat and dry thoroughly. To make it juicy, it is better to marinate it. Remove the husks from the garlic and chop it. Add sour cream, salt and spices to it (for example, for grilling). Pour the marinade over the chicken thighs and leave for several hours.

Now heat the frying pan with vegetable oil thoroughly. Carefully place pieces of meat into it and fry on both sides over medium heat. The appearance of a golden crust will indicate the readiness of the dish.

As you can see, cooking boneless chicken thighs in a skillet is very easy. Serve them with potatoes or other favorite side dish.

French thighs in a frying pan

For this recipe, take a kilogram of boneless chicken thighs, four large onions, two hundred grams of hard cheese and vegetable oil for frying. Use salt and spices to taste.

Tackle the meat first. Wash it, dry it and beat it a little on the inside. Rub with salt and your favorite seasonings.

Heat vegetable oil in a thick frying pan. Place thighs skin side up. Immediately add the onion in between the chicken and stir it frequently. It is possible that all the thighs will not fit in the pan, so you will have to cook in several batches.

When the meat is browned on the bottom, turn it over to the other side. Place the onion on top, then sprinkle it with grated cheese and cover with a lid. How long to fry boneless chicken thighs this way? In total, the meat should be kept on the stove for about twenty minutes. That is, fry each side for about ten minutes. When the cheese melts, the dish is ready.

Chicken chops in a frying pan

You will need skinless and boneless chicken thighs, eggs, flour, breadcrumbs, vegetable oil, ground black pepper, marjoram, thyme, rosemary and salt. Each housewife uses a different amount of food, and it also depends on the number of servings. For example, for three chops you will need about one egg, two tablespoons of flour and a glass of breadcrumbs. Add salt and seasonings to taste.

The cooking process seems complicated at first glance. But in fact, it just takes a long time to describe. This dish is made very easily and quickly.

Cooking chops

Wash the chicken, dry it and pound it with a hammer. Then salt, pepper and rub with spices. If desired, you can soak the meat in milk with seasonings for about one and a half to two hours. The dish will turn out soft and aromatic, but even without this item it will be very tasty.

Break the eggs into a plate. Add salt, pepper and beat until smooth. Roll the chicken in flour, in the egg, and then in breadcrumbs. After this, fry the chicken thighs in a frying pan with the addition of vegetable oil and butter. It is best to take dishes with thick walls and bottom. Cook each side of meat for about seven minutes.

Place the finished dish on a paper towel to absorb excess fat. After this, it can be served. These cutlets go well with any side dish and creamy bacon sauce.

Thighs with mushrooms in the oven

If you are looking for a more interesting dish, then this recipe will definitely appeal to you. The chicken is stuffed with mushrooms and sprinkled with cheese, so it just melts in your mouth. It will take time to prepare, but it's worth it.

So, take boneless chicken thighs according to the recipe (about six to eight pieces). Also prepare three hundred grams of fresh champignons, one medium onion, one hundred grams of hard cheese, fifty grams of vegetable oil, spices and salt to taste.

Cooking thighs in the oven

First, peel the onion and chop it. Cut the champignons into thin slices. Heat a frying pan, pour in vegetable oil. Add onion and fry until golden brown. Add the mushrooms and cook for another five minutes, stirring occasionally. Add black pepper and salt during the process.

While the mushrooms are cooling, work on the chicken. Place the thighs skin side down on a cutting board. Beat a little for greater softness, rub with black pepper, salt and curry (if you like this seasoning). Place mushrooms and onions on the meat and wrap in rolls. To prevent them from falling apart, secure them with toothpicks.

Now it's time to cook boneless chicken thighs in the oven. Place the meat on a dry baking sheet (you can line it with baking paper). There is no need to grease with oil, otherwise the dish will be too greasy. The chicken will not burn thanks to the juice released when frying the mushrooms and onions.

Cut the cheese into thin slices and place it along the skin of the thighs. If you have leftover products (for example, champignons), then simply send them to bake along with the thighs. Preheat the oven to 180 degrees and cook the dish for half an hour.

Rolls with beans and tomatoes in the oven

This is a great way to cook boneless, skinless chicken thighs. This recipe demonstrates that fillets can be stuffed with any product. So, you will need the following products.

• Four thigh fillets.
• One hundred grams of green beans.
• Ten cherry tomatoes.
• One bunch of lettuce.
• Three cloves of garlic.
• Half a bunch of parsley.
• Two tablespoons of mayonnaise.
• Salt and spices to taste.

Preparing rolls

First you should do the pre-processing of the products. Rinse the chicken and pat dry. Peel and chop the garlic. Also rinse the tomatoes and herbs. Boil the beans until half cooked in salted water and drain in a colander.

Beat the thigh fillet a little with a hammer, rub with spices and salt. Place some garlic and beans in the middle of each piece and spread mayonnaise on top. If necessary, secure the resulting rolls with toothpicks. Grease a baking sheet with vegetable oil and place the meat on it. According to the recipe, boneless chicken thighs need to be placed in an oven preheated to 180 degrees for about an hour.

Place the lettuce leaves beautifully on a dry plate, and then the rolls. Cover them with tomatoes and parsley sprigs. Now the dish is completely prepared and can be eaten without a side dish.

Air fryer stuffed boneless thighs

To prepare about eight servings, you will need a kilogram of boneless chicken thighs, one hundred grams of rice, two hundred grams of cheese, three tablespoons of mayonnaise, salt and spices to taste.

Cook the rice, and in the meantime wash and dry the meat. Rub the rolls with salt, spices, and grease with mayonnaise. Place rice and some cheese inside. Wrap the thighs in foil and place in the air fryer. You need to cook at a temperature of 200 degrees for about thirty minutes. Open the foil and bake the chicken a little more until golden brown. This usually takes no more than ten minutes.

Flavorful boneless thighs in a steamer

This recipe can be used to cook boneless chicken thigh in a slow cooker or steamer. For three servings, take about six hundred grams of meat and two cloves of garlic. You will also need liquid smoke, salt and red pepper for cooking. In principle, you can take the quantity of products at your discretion.

Peel the garlic and cut into thin slices. Rinse the thighs and pat dry. Place them in a bowl, add salt and pepper. Stuff each piece of chicken with garlic slices. Sprinkle the meat with liquid smoke and leave to marinate for half an hour so that it is thoroughly saturated with spices. Place the chicken in a slow cooker (or steamer), cover with a lid and cook for forty to fifty minutes.

Now you know how to cook boneless chicken thighs. For stuffing, you can use a variety of fillings. For example, rice with dried fruits, mushrooms with cheese and garlic (or onions), apples with prunes and almonds, potatoes with vegetables, buckwheat porridge with chicken liver and much more. For a more pronounced taste, depending on the filling, the chicken can be coated with mayonnaise, tomato paste, mustard or honey. Choose a recipe and eat with pleasure!

Today I will share with you a recipe for stuffed chicken thighs. I came up with this recipe quite by accident. I really wanted to cook something tasty for dinner, and there was a chicken thigh in the refrigerator, I just didn’t want to fry it, so I decided to stuff it.
To prepare, we will need the following ingredients: chicken thigh, I already bought it without the bone, but you can take it with the bone, just remove it, cheese, I only had processed cheese in the refrigerator, which I bought for soup, but never got it I cooked it, you can take any other cheese that will be in your refrigerator, I also remembered frozen mushrooms and decided to use them too, salt, for spices I had black pepper and granulated garlic.
Let's start with the preparations; first, thoroughly wash the thighs; if you have a thigh with a bone, take it out.

We lightly beat the thigh, but just a little. Salt on both sides, pepper only on the side where the filling will go,

sprinkle with granulated garlic.

Place two small pieces of cheese

Place mushrooms on top of cheese.

Then we fasten everything with toothpicks.

We do the same with the two remaining thighs, one thigh is one serving, if you cook for a large number of guests, then naturally take more. There were three of us. Place the thighs in a baking dish.

Place in the oven for 40 - 50 minutes at a temperature of 210 - 230 degrees, since store-bought chicken is cooked quickly, be guided by browning, as soon as the thighs become a beautiful golden color they are ready.

After the thighs are cooked, take out the toothpicks and you can serve them on the table; you can have any side dish for them, but we ate them without a side dish, just with salad.