Chicken thigh fillet stuffed with cheese, sweet peppers oven - a baked second course that does not need to be served with a side dish. Cheese filling with bell pepper completely replaces the side dish, and if you add to the treat fresh vegetables, then a full meal for lunch or dinner is ready.

For the second course Chicken thigh fillet stuffed with cheese, sweet peppers oven we get:

— chicken fillet thighs (1 kilogram)

- garlic (3-4 teeth)

— sweet sauce"Chili" (3-4 tablespoons)

- sunflower oil (1-2 tablespoons)

- table salt (to taste)

- black ground pepper(taste)

- semi-hard cheese (100-150 grams)

— bell pepper(1-2 pieces)

We prepare the fillet of chicken thighs, marinate.

- Rinse chicken thighs under cold running water.

- put in a deep enameled bowl.

- add sweet chili sauce, sunflower oil to chicken meat. We mix.

- peel the garlic cloves and squeeze them through a garlic press into a bowl of meat. We mix.

- add to taste table salt and black ground pepper. Mix thoroughly.

- leave the chicken thigh fillet to marinate for 30 minutes in the kitchen. During this time, stir a couple of times.

Minced meat preparation. Stuff and bake chicken thighs.

- Turn on the oven to heat up. We bring the temperature to 200 degrees Celsius.

- wash, remove the pedicel and seeds from the bell pepper. We cut Bell pepper narrow stripes.

- cut semi-hard cheese into cubes.

- unfold each piece of chicken thighs and put cheese sticks and strips of bell pepper inside.

- Roll up the chicken meat. We fix the edges with wooden toothpicks so that the meat roll does not turn around during baking and the filling does not fall out.

- grease the baking tray sunflower oil so that the stuffed chicken thighs do not burn.

- We lay out the stuffed chicken meat on the prepared baking sheet.

- We send the baking sheet to the preheated oven.

- bake Chicken thigh fillet stuffed with cheese, sweet pepper in the oven for about 30 minutes at a temperature of 200 degrees.

- We lay out the finished second dish on plates, put fresh herbs and vegetables. We serve a sumptuous meal.

Dinner is served! Chicken thigh fillet stuffed with cheese, sweet peppers oven.

All hostesses and cooks prepare boneless chicken thigh in different ways. Everyone has their own recipe. The article will give recommendations for cooking and several options for simple but tasty dishes.

What are the benefits of boneless chicken thighs?

Chicken thighs are a real source of protein. As a rule, they turn out to be more juicy compared to breasts. If you remove all the bones and skin from a chicken thigh, you will be left with meat that contains only 130 calories and 7 grams of fat. Moreover, they are versatile in cooking. Therefore, they provide a great opportunity to experiment with new flavors and dishes. You can fry meat, bake, steam and dream up how to stuff chicken thighs without bone. It can be mushrooms, cheese, rice, any vegetables or your favorite foods.

If you beat the fillet, then first cover it with plastic wrap or a bag. This will prevent the juice from splattering and the hammer will be easier to clean.

Use a kitchen thermometer to determine doneness correctly. For chicken thighs it is 74 degrees Celsius (or 160 Fahrenheit). If there is no such device, then pierce the meat with a toothpick. When it's done, the juice that comes out will be clear.

Do not rush to cut hot meat when you take it out of the oven, from the pan, and so on. Let it cool down for five to ten minutes. If you do not wait, the juice will immediately flow out of the dish.

Your attention will be presented with several recipes for boneless chicken thigh. You will learn how to cook such meat in a frying pan, oven, convection oven, slow cooker or double boiler, as well as stuffing for stuffing.

Boneless fried marinated thighs

To prepare three servings of this fragrant dish, you will need six hundred grams of boneless chicken thighs, two hundred grams of sour cream, four cloves of garlic, vegetable oil, salt and seasonings to taste.

First rinse the meat and pat dry. To make it juicy, it is better to marinate it. Remove the skin from the garlic and mince it. Add sour cream, salt and spices (for example, for grilling) to it. Pour marinade over chicken thighs and leave for several hours.

Now heat the skillet well. vegetable oil. Gently place the pieces of meat in it and fry on both sides over medium heat. The appearance of a golden crust will indicate the readiness of the dish.

As you can see, it is very easy to cook boneless chicken thighs in a pan. Serve them with potatoes or your favorite side dish.

French thighs in a frying pan

For this recipe, take a kilogram of boneless chicken thighs, four large onions, two hundred grams of hard cheese and vegetable oil for frying. Salt and spices take to taste.

Take care of the meat first. Wash it, dry it and beat it off a little from the inside. Rub with salt and your favorite seasonings.

Heat the vegetable oil in a heavy frying pan. Lay your thighs skin side up. Immediately add the onion between the chicken and stir frequently. It is possible that all the thighs will not be removed in the pan, so you will have to cook in several passes.

When the meat is browned on the bottom, turn it over to the other side. Lay the onion on top with a slide, and then sprinkle it with grated cheese and cover with a lid. How long to fry boneless chicken thighs this way? In total, the meat should be kept on the stove for about twenty minutes. That is, fry each side for about ten minutes. When the cheese is melted, the dish is ready.

Chicken chops in a pan

Will be required chicken thighs without skin and bones, eggs, flour, breadcrumbs, vegetable oil, ground black pepper, marjoram, thyme, rosemary and salt. Each housewife takes a different amount of food, it also depends on the number of servings. For example, three chops will take about one egg, two tablespoons of flour and a glass of crackers. Add salt and seasonings to taste.

The cooking process at first glance seems complicated. But really, it's too long to describe. This dish is made very quickly and easily.

Cooking chops

Wash the chicken, dry it and beat it with a hammer. Then salt, pepper and rub with spices. If desired, you can soak the meat in milk with spices for about one and a half to two hours. The dish will turn out soft and fragrant, but even without this item it will be very tasty.

Break the eggs into a plate. Salt, pepper and beat into a homogeneous mass. Roll the chicken in flour, in the egg, and then in breadcrumbs. After that, fry the chicken thighs in a pan with the addition of vegetable and butter. It is best to take dishes with thick walls and a bottom. Cook each side of the meat for about seven minutes.

Put the finished dish on a paper towel so that it absorbs excess fat. After that, it can be served at the table. These cutlets go well with any side dish and creamy bacon sauce.

Thighs with mushrooms in the oven

If you are looking for a more interesting dish, then this recipe will definitely appeal to you. The chicken is stuffed with mushrooms and sprinkled with cheese, so it just melts in your mouth. Cooking will take time, but it's worth it.

So, take boneless chicken thighs according to the recipe (about six to eight pieces). Also prepare three hundred grams of fresh champignons, one medium onion, one hundred grams of hard cheese, fifty grams of vegetable oil, spices and salt to taste.

Cooking thighs in the oven

First, peel the onion and chop it. Cut mushrooms into thin slices. Heat up the pan, pour vegetable oil. Add the onion and fry until golden brown. Add mushrooms and cook for another five minutes, stirring occasionally. Add black pepper and salt as you go.

While the mushrooms are cooling, take care of the chicken. Lay the thighs skin side down on a cutting board. Beat a little for more softness, rub with black pepper, salt and curry (if you like this seasoning). Put the mushrooms with onions on the meat and wrap in rolls. To keep them from falling apart, fasten with toothpicks.

Now it's time to cook boneless chicken thighs in the oven. Put the meat on a dry baking sheet (you can cover it with baking paper). Oil does not need to be lubricated, otherwise the dish will be too greasy. The chicken will not burn thanks to the juice released during the frying of mushrooms and onions.

Cut the cheese into thin slices and put it on the skin of the thighs. If you have food left (for example, champignons), then just send them to bake along with the thighs. Preheat the oven to 180 degrees and cook the dish for half an hour.

Rolls with beans and tomatoes in the oven

it great way cook boneless and skinless chicken thighs. This recipe demonstrates that you can stuff the fillet with any product. So, you will need the following products.

  • Four thigh fillets.
  • One hundred grams of green beans.
  • Ten pieces of cherry tomatoes.
  • One bunch of lettuce.
  • Three cloves of garlic.
  • Half a bunch of parsley.
  • Two tablespoons of mayonnaise.
  • Salt and spices to taste.

Making rolls

The first step is to pre-process the products. Rinse the chicken and pat dry. Peel and chop the garlic. Also rinse the tomatoes and greens. Boil the beans until half cooked in salted water and drain in a colander.

Beat the thigh fillet a little with a hammer, rub with spices and salt. Put a little garlic and beans in the middle of each piece, and brush with mayonnaise on top. If necessary, fasten the resulting rolls with toothpicks. Grease a baking sheet with vegetable oil and put the meat on it. According to the recipe, boneless chicken thighs should be sent to an oven preheated to 180 degrees for about an hour.

Lay nicely on a dry plate lettuce leaves and then rolls. Cover them with tomatoes and parsley sprigs. Now the dish is completely ready and you can eat it without a side dish.

Stuffed boneless thighs in air fryer

To prepare about eight servings, you will need a kilogram of boneless chicken thighs, one hundred grams of rice, two hundred grams of cheese, three tablespoons of mayonnaise, salt and spices to taste.

Boil the rice, and in the meantime, rinse and dry the meat. Rub the rolls with salt, spices, grease with mayonnaise. Put rice and some cheese inside. Wrap the thighs in foil and send to the convection oven. You need to cook at a temperature of 200 degrees for about thirty minutes. Open the foil and bake the chicken a little longer until golden brown. This usually takes no more than ten minutes.

Fragrant boneless steamed thighs

According to this recipe, you can cook boneless chicken thigh in a slow cooker or double boiler. For three servings, take about six hundred grams of meat and two cloves of garlic. You will also need liquid smoke, salt and red pepper for cooking. In principle, the number of products you can take at your discretion.

Peel the garlic and cut into thin slices. Wash the thighs and pat dry. Put them in a bowl, add salt and pepper. Stuff each piece of chicken with slices of garlic. Spray the meat with liquid smoke and leave to marinate for half an hour so that it is well saturated with spices. Place the chicken in a slow cooker (or steamer), cover and cook for forty to fifty minutes.

Now you know how to cook boneless chicken thighs. For stuffing, you can take a variety of fillings. For example, rice with dried fruits, mushrooms with cheese and garlic (or onions), apples with prunes and almonds, potatoes with vegetables, buckwheat porridge With chicken liver and much more. For a more pronounced taste, depending on the filling, the chicken can be smeared with mayonnaise, tomato paste, mustard or honey. Choose a recipe and enjoy!

From such everyday and inexpensive product, like chicken thighs, it turns out a wonderful dish for the most sophisticated feast. Chicken thighs stuffed with mushrooms will please everyone.

Juicy chicken thighs with a spicy flavor mushroom stuffing It's very tasty and very easy to prepare. And how elegant, appetizing, fragrant!

Let's cook chicken thighs stuffed with mushrooms and cheese today and please your loved ones with a great dinner.

Chicken thighs stuffed with mushrooms in the oven

It is better to buy chicken thighs for stuffing with the skin, so they will turn out juicier. Carefully remove the bone from the thighs.

We beat off the thighs a little, salt and pepper.

We make the filling. Cut the onion and mushrooms into small cubes. In one tablespoon of vegetable oil, fry the onion with mushrooms until tender. Salt a little.

Finely chop the parsley, rub the cheese on a medium grater.

Mix the fried onions and mushrooms with cheese and parsley.

On one half of the broken thigh we put a tablespoon with a slide of filling.

We close the second half of the thigh, fasten the edge with a toothpick so that the filling does not fall out during frying.

Fry the thighs in a frying pan on both sides until light golden brown.

We shift into a baking dish and bring to readiness in an oven preheated to 220 degrees for 30 minutes.

wanted to cook chicken wings in sweet chili sauce, but, unfortunately, they were not in the store. Only chicken thighs remained, I decided to marinate and cook them. Without going into details, I put the package in the basket, and when I got home I found out - they are pitted! This was all the more not part of my plans, because these shapeless pieces of chicken were just asking to be stuffed with something. I had to get out on the go. and here's what I got.

You will need:

  • boneless chicken thighs 1 kg
  • sweet chili sauce 2-3- tbsp.
  • vegetable oil 3 tbsp
  • garlic 3 cloves
  • bell pepper 1 pc.

I marinated chicken thighs in sweet chili sauce which you can now buy in many supermarkets. In my opinion, this is the perfect, balanced ready-made marinade for chicken. If it exists, there is no need to invent anything. Although I still had to invent, because when I saw the shapeless pieces of chicken, I immediately realized that they would have to be stuffed with something. And since I was not ready for this, I stuffed it with what was in the refrigerator. There was a red bell pepper in the fridge, which I cut lengthwise, and slices of Mozzarella.

Step-by-step photo recipe for making stuffed chicken thighs:

Wash the thighs, dry with a paper towel, put in a bowl, salt, pour the finished marinade and vegetable oil, squeeze the garlic through a press. Mix everything well.

Cover with cling film and refrigerate for 30 minutes. While the thighs are marinating, peel and chop bell pepper and cheese.

Spread your thighs out on the board. Put cheese and pepper on top.

Wrap stuffing in thighs and secure with a toothpick. Place in a baking dish. I put a sprig of dry rosemary and 3 peas of allspice on top. Bake the thighs in the oven at t 200°С 25-30 minutes

15 minutes after the start of baking, remove the mold and oil your thighs the released liquid and fat so that they are browned. Repeat this procedure 2-3 more times until the end of baking.

After 25-30 minutes, stuffed thighs are ready.

The only downside I don't really like about this part of the chicken is the high amount of fat. If you don't like fat either, skim it off with a spoon and throw it away. Pour the remaining liquid over the dish when serving. And don't forget pull out the toothpicks, which fastened the hips!

Today's recipe for chicken thighs in the oven. Chicken thighs are so tasty on their own, why else stuff them? And then, what to stuff the thighs - the process is very simple, this process is fascinating, the dish turns out to be very tasty and very appetizing in appearance. Well, have you given enough evidence?

I stuff chicken thighs with cheese and garlic and also put a tomato. Amazingly delicious! And we will bake chicken thighs in the oven! So let's get started! I just want to warn you right away that the ingredients are taken in approximate quantities, since the recipe arose spontaneously in my head and this dish has no special rules.

  • Chicken thighs - 5 pieces
  • Cheese - 80 - 100 grams
  • Garlic - 2 heads
  • Onion - 1/4 part
  • Mayonnaise - 4 tablespoons
  • Tomato paste - 1 tablespoon
  • Salt - to taste

chicken thighsrinse in cool water, put them in a deep bowl. Mix mayonnaise with tomato paste and salt. We tighten the skin at the thighs, as I did in the photo. mass of mayonnaise and tomato paste lubricate the chicken thighs, smearing the subcutaneous surface as well.


oiled chicken thighsput in a heat-resistant form greased with vegetable oil. Just please don't rush to send the bowl from under the sink to the sink.chicken thighs. We will still need it. Next, you will understand why. By the way, I use a glass baking dish, I really like it, the dishes in it do not burn, they bake well and are easy to get out. I cook anything in my glass form - meat, vegetables, and pies. In general, I am very satisfied, I advise you.

Now let's prepare the filling for ourchicken thighs. Grate the cheese and garlic, cut the onion into strips. We shift the whole thing into the dishes, where we previously marinatedchicken thighs. I thought, why add more mayonnaise and tomato paste when there is enough of this stuff left in the bowl. Saved, count. We mix everything thoroughly so that we get a homogeneous mass. The aroma is already worth it, lovers of snacks "cheese with garlic» will understand me.

Now comes, so to speak, the moment of creativity. Let's stuffchicken thighs. We tighten the skin at the thighs and spread the mixture of cheese inside. We spread the tomato on the cheese, which we cut into rounds in advance. Mayonnaise can also be added on top of the tomatoes. Cover with skin.

Prepared chicken thighs send into the ovenfor about 50 minutes. I cook on almost the lowest heat setting. It took me 45 minutes.

Our delicious stuffedchicken thighs in the ovenready! With a wonderful aroma, amazing appetizing look and extraordinary taste. Such a dish is not ashamed to cook on festive table. For example, we are preparingham in the ovenwhen we are waiting for guests, and such thighs will look very festive! Cook with pleasure!