Say goodbye to frying—this baked chicken thigh recipe is so delicious, you’ll never go back! Everyone who’s tried it has come back asking for seconds, and once you taste it, you’ll understand why. This isn’t your ordinary baked chicken. We take whole chicken thighs, fill them with a savory mushroom and cheese stuffing, and bake them to golden perfection. It’s easy, flavorful, and perfect for family dinners or entertaining guests.
What makes this dish stand out is its versatility. You can customize the filling with ingredients your family loves—we use champignons, cheese, and onion for a rich, comforting flavor. The chicken is seasoned with a blend of spices and sauces that add depth, while the baking process keeps it tender and juicy inside, with a slightly crisp outside.
Whether you’re cooking for your family or trying to impress guests, this dish will be your new go-to favorite. No need to stand over a frying pan—just stuff, bake, and enjoy!
Ingredients & Instructions
| Ingredients | Instructions |
|---|---|
| 6–8 chicken thighs | 1. Clean and debone the thighs if needed. Set aside. |
| 250 g champignon mushrooms | 2. Chop mushrooms and onion, then sauté in olive oil with a bit of butter. |
| 120 g cheese | 3. Add minced garlic and season with thyme, paprika, salt, and pepper. |
| 1 onion | 4. Stir in grated cheese once the veggies are softened. Let the filling cool. |
| 3 cloves of garlic | 5. Fill each chicken thigh with the mixture and secure with toothpicks. |
| 1 tsp paprika | 6. In a bowl, mix soy sauce, honey, sweet chili sauce, and turmeric. |
| ½ tsp dried thyme | 7. Brush sauce over chicken thighs generously. |
| Olive oil & butter | 8. Place in a baking dish and bake at 180°C (356°F) for 40–45 minutes. |
Serve with rice, roasted veggies, or salad. It’s guaranteed to become a family favorite!
