Spinach and Feta Stuffed Chicken Thighs

Lay the chicken thighs flat on a clean surface. Season both sides with salt and black pepper to taste.

In a skillet, heat the olive oil over medium heat. Add the minced garlic and diced onions. Sauté for about 2-3 minutes until the onions become translucent. Add the chopped spinach and diced tomatoes. Cook for an additional 2-3 minutes until the spinach wilts and the mixture is well combined. Remove from heat and let it cool slightly.

Divide the spinach and feta mixture evenly among the chicken thighs. Place the mixture on one side of each chicken thigh. Roll up the chicken thighs tightly to enclose the filling. Secure the seams with toothpicks or kitchen twine.

In a skillet or oven-safe pan, heat a bit of olive oil over medium-high heat. Place the stuffed chicken thighs seam side down and sear for about 2-3 minutes until they are golden brown. Flip the chicken thighs and sear the other side for an additional 2-3 minutes.

Transfer the skillet to a preheated oven at 375°F (190°C). Bake for about 20-25 minutes or until the chicken thighs are fully cooked and have reached an internal temperature of 165°F (74°C).

Remove the toothpicks or twine before serving. Serve your Spinach and Feta Stuffed Chicken Thighs hot as a flavourful and satisfying meal.