Fire Roasted Stuffed Chicken Thighs 🔥

I’ve made several stuffed chicken recipes and this one is my latest and greatest! Many people just think of stuffing chicken breasts, but actually stuffing chicken thighs is superior in my opinion! For starters, it’s simple to do and you get the juicy meat from the chicken thigh and the crispy skin, stuffed with incredible flavor. You can also check out my Mediterranean Stuffed Chicken Thighs recipe and my Boursin Roasted Chicken recipe. This flavor profile is so delicious featuring Dan-O’s Spicy Seasoning, Dan-O’s Italiano-o Seasoning, and fire roasted tomatoes. We are going to use a can of fire roasted tomatoes and not only just the tomatoes themselves but the liquid as well. We’re going to make a simple marinade using the juice from the can of fire roasted tomatoes and we are going to use the tomatoes in the cheesy cream cheese mixture to stuff our thighs. Are you ready to party? Let’s make it!













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🗒 More Delicious Stuffed Chicken Recipes
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
🤔 Common Questions
The options are endless! You can use a can of regular diced tomatoes, chopped up fresh tomatoes, sun dried tomatoes, artichokes, spinach, etc.
Absolutely!
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Fire Roasted Stuffed Chicken Thighs
Equipment
- Dry Measuring Cup
Ingredients
- 14.5 oz can diced fire roasted tomatoes
- ½ cup olive oil
- 2 tbsp + ½ tsp Dan-O’s Italian-o seasoning divided
- 1 ½ tbsp Dan-O’s Spicy seasoning divided
- 8 oz cream cheese softened
- 1 ½ cups shredded mozzarella cheese
- ½ cup shredded parmesan cheese
- ½ cup green onions chopped
- 6 – 8 bone in skin on chicken thighs
Instructions
- Place a colander on top of a measuring cup and pour the can of fire roasted tomatoes into the colander. Using a spoon, push the juices out of the tomatoes into the measuring cup (you’re going to get about ½ cup of the fire roasted tomato juice). Once you have about a ½ cup of the fire roasted tomato juice in the measuring cup, set the drained fire roasted tomatoes aside. In the measuring cup with the tomato juice, add olive oil, 1 tbsp Dan-O’s Italian-o seasoning, and 1 tbsp Dan-O’s Spicy seasoning. Mix that together until combined. Set it aside.
- In a large bowl add in softened cream cheese, shredded mozzarella, shredded parmesan, drained fire roasted tomatoes, 1 tbsp Dan-O’s Italian-o seasoning, ½ tbsp Dan-O’s Spicy seasoning, and the chopped green onions (save some of the green onions for garnish). Mix that together until everything is combined.
- Now, place your chicken thighs into a baking dish. Begin peeling back the skin on each piece of chicken, take a heaping spoonful of the cream cheese mixture, spread it on top of the chicken, and then pull the skin back over the chicken to cover the cream cheese mixture. Next, sprinkle about ½ tsp of Dan-O’s Italian-o seasoning evenly over top of the chicken. Then, pour the tomato juice oil mixture evenly over top of the chicken thighs. Lastly, sprinkle the remaining chopped green onions over the top for garnish.
- Bake in the oven at 375°F for 55 minutes to 1 hour. Enjoy!
Made this tonight it was so good my family loved it. It’s a keeper
So happy you enjoyed 😊