Stuffed Chicken Thighs are a simple recipe that satisfies a crowd while being packed full of flavor! Follow my recipe for an easy weeknight meal!
If you like all in one recipe like this, you’ll love our Ground Chicken Stuffed Peppers!
This recipe was originally posted January 14, 2015, we’ve tweaked it a bit since then. This post may contain affiliate links. Read my disclosure policy here.
Rice Stuffed Chicken Thighs Recipe
Serving up a delicious but easy meal is always a focus in my menu plan. This simple rice stuffed chicken thighs recipe has become a favorite. Not only is it fairly simple to prepare, but it also has a delicious flavor and looks beautiful once cooked. I am sure you will enjoy this as much as I do at mealtime.
Ingredients for Stuffed Chicken Thighs
How to Make Stuffed Chicken Thighs
Begin by deboning chicken thighs if you have not purchased already boneless chicken. Follow the directions in my printable recipe below for seasoning and preparing the chicken to be stuffed. While you are preparing the chicken, you can have your rice cooking as directed. Once the rice has cooked through you will mix with your prepared cooked vegetables and seasonings. Following the directions, add rice mixture to the chicken thigh and roll tightly placing them on a baking dish. Bake as directed.
While there is a bit of prep work involved in this recipe, it is fairly simple to manage. If deboning chicken is something you don’t like to do, don’t hesitate to purchase boneless chicken thighs for this recipe.
More Delicious Chicken Recipes
Chicken is a staple in my menu plan, and I know alongside this stuffed chicken thighs recipe, you may be looking for more ideas. Make sure to check out my links below for more of our most popular chicken recipes to add to your meal plan.
- Chicken Chipotle Bowl
- Cast Iron Chicken Breast with Vegetables
- Cheesy Chicken Puff Pastry with Mushrooms
- How to Make Chicken Nuggets
Rice Stuffed Chicken Thighs
- Chicken thighs:
- 12-14 deboned chicken thighs with skin on
- Salt & pepper
- Montreal chicken seasoning
- 2 tbsp sour cream
- 1 1/2 cups rice long grain calirose, or jasmine
- 1/2 tsp salt
- 2 medium carrots shredded
- 1 medium onion diced
- 3/4 stick of butter
- 1 1/2 tsp salt in carrot rice mix
- 1 small clove garlic pressed or zested
- Debone each chicken thigh using a sharp knife. Careful not to cut through the chicken thigh.
- On a piece of plastic wrap place 1 or 2 chicken thighs skin down. Season each thigh with salt, pepper, and Montreal chicken seasoning.
- Place another piece of plastic wrap over the seasoned thighs and beat with a meet mallet until the chicken is about 1/4 inch thick. Once all the chicken is beaten down, set aside.
- Rinse the rice a few times with cold water. Place the rice in a saucepan and add enough water to fill about 3-4 inches above the rice.Once the rice comes to a boil, add 1/2 tsp salt and bring the heat down to medium-low. Cook for about 11-12 or until it's almost done.
- Strain the rice into a mesh colander and rinse with cold water.
- In a skillet, melt butter over medium high heat, add diced onion and sauté until it becomes translucent. Then add in the shredded carrot and cook for another 5 minutes.
- In bowl, mix the the rice, sautéed carrot and onion, and garlic.
- In the middle of each chicken thigh add about 2-4 tbsp of the rice mixture. Roll each thigh tightly, making sure to keep the rice from coming out of the sides.
- Preheat the oven to 370 degrees F. Place each rolled chicken thigh in a 9x13 baking dish and brush the tops of each roll with sour cream.
- Cover with foil and bake for 25 minutes. Make sure that the foil is not touching the chicken, it will stick to the chicken and tear the skin. Once 25 minutes go by, remove the foil. At this point there will be a lot of excess oil and liquid in the dish. Drain out some the oil and bake for 25 more minutes. If you want to add a little color, lightly sprinkle the tops with paprika and bake for another 5-6 more minutes.