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Parmesan Garlic Stuffed Chicken Thighs

Laurie Cromie
5 from 1 vote
Calories 168 kcal


  • 6 thighs skin-on bone-in
  • 2 tbsp shredded finely Parmesan cheese
  • 2-3 cloves garlic minced
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 1/4 tsp sea salt
  • 1/8 tsp ground black pepper
  • 1 Tbsp olive oil divided


  • Preheat oven to 450 F.
  • Prepare thighs by patting dry any excess moisture with a paper towel. Lay out onto a baking sheet, and using your thumb, make sure you create a pocket between the thigh and the skin, being careful not to detach the skin completely.
  • In a bowl, combine Parmesan, garlic, oregano, basil, thyme, salt, and pepper, and about 1 tsp of the olive oil. Mix together.
  • Divide the spice mixture up into six portions, usually just over 1/2 Tbsp each. Place between the skin and the meat of the thigh, and rub it over the meat. Cover the skin back over the thigh.
  • Preheat a large skillet over medium high heat and add the remaining olive oil.
  • Place each thigh skin side down into the hot skillet. Allow it to sear for five minute, then turn each piece and allow to cook for 8 minutes more.
  • Remove each thigh from the skillet and place back onto the baking sheet. Bake in the preheated oven for 15 minutes, or until chicken is cooked through.


Serving: 6gCalories: 168kcalCarbohydrates: 1gProtein: 15gFat: 11g
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