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We are about to make some incredibly easy Mediterranean Stuffed Chicken Thighs packed with bold flavors to bring a new eating experience to your dinner table. I've made this recipe with feta, mozzarella, olives, sun-dried tomatoes, and parsley, all tucked neatly under the skin, so there’s no need for toothpicks. You'll love just how easy this recipe is compared to traditional stuffed chicken thigh recipes.
This recipe is: Low Carb, Keto and Gluten Free.

Table of Contents
6 Reasons to Make Stuffed Chicken Thighs:
- Huge, bold Mediterranean flavors taste amazing.
- An incredibly easy method to stuff chicken thighs.
- Perfect for meal planning as they hold and reheat wonderfully.
- Great way to bring some variety to the dinner table.
- Absolutely low carb and keto-friendly... just 2g net carbs!
- The whole family will love this recipe!
Is this Mediterranean Stufeed Chicken Thighs Recipe Low Carb?
Absolutely. My recipe for stuffed chicken thighs has less than half of the average net carbs for traditional stuffed chicken thighs. This recipe is loaded with flavor but has only 2g net carbs per serving, making it perfect for anyone following the low-carb or keto diet.
Stuffed Chicken Thighs Ingredient List
- 6 chicken thighs, skin on (bone-in or boneless is your choice)
- 1 cup feta cheese, crumbled
- ½ cup Mozzarella cheese, shredded
- ¼ cup black olives, chopped
- 2 tablespoons sun dried tomatoes, chopped
- 2 tablespoons parsley, minced
- 1 tablespoon avocado oil
- ½ teaspoon garlic, granulated or powdered
- ½ teaspoon kosher salt
- ½ teaspoon red pepper flakes
- ¼ teaspoon black pepper, ground

Ingredient Substitutes
- Chicken thighs: you can use skin-on chicken breasts for this recipe as well. The stuffing will just be in a thinner layer than with the thighs. Cooking time is approximately the same.
- Black olives: these are really optional to the recipe. So many people don't love black olives, but they do add a nice flavor. If you have pitted Kalamata olives, it is a great substitute.
- Avocado oil: you can use olive oil or coconut oil easily in place of the avocado oil.
- Granulated garlic: if you want, add in a clove or two of freshly minced garlic. Jarred garlic works fine too.
- Red pepper flakes: I love the touch of spice this adds to the overall flavor profile. If you don't love spice, omit this ingredient. If you want more spice, swap out for cayenne pepper.
- Parsley: Find more substitution ideas for parsley.
Additional Ingredients
- Spinach: sauteed spinach can be added to the stuffing mixture pretty easily. I chop mine before adding. A half a cup goes a long way.
- Artichoke hearts: a traditional Mediterranean ingredient that adds some depth to the overall dish. Chop one artichoke heart finely and add to the mix.
- Roasted red peppers: if you like your mixture a bit on the sweet side, add in ¼ cup of finely diced roasted red peppers.
- Parmesan cheese: in the last five minutes of roasting, sprinkle on some grated parmesan cheese. It will brown nicely and give a good crunch to the crispy chicken skin.
- Pine nuts: toasting a tablespoon or two of pine nuts goes a long way for the chicken stuffing mixture.
- Pistachio pesto: adding a touch of my signature Pistachio Pesto recipe takes this dish from great to out-of-this-world. Yum. Don't want to make the recipe? Use store-bought pesto in its place.
Cooking Tools
To make this oven baked stuffed chicken thighs recipe, you will need the following kitchen tools:
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Mixing bowl
- ¼ sheet pan or casserole dish
- parchment paper
- Instant read thermometer
Please note: the links in this section will take you to either the exact items I use in my kitchen, or very similar items.

How to make easy Stuffed Chicken Thighs: the Complete Cooking Guide
Most recipes for stuffed chicken thighs make it more difficult than it needs to be. There's no reason to roll the chicken around the stuffing and secure it with toothpicks. I find this a very frustrating method, so we will just make a small pocket under the chicken skin and stuff that. It takes no time at all, and I'll show you how to do it here.Cooking Methods:
- Roasting
Cooking Instructions:
- Preheat the oven to 425°F (220°C). Line the baking sheet or casserole dish with parchment. This is only done to ease cleanup later, so it is an optional step.
- In a mixing bowl, combine the feta, mozzarella, black olives, sundried tomatoes, avocado oil, granulated garlic, kosher salt, red pepper flakes and black pepper. Mix well and taste. Adjust the seasonings how you would like.
- Lay the chicken thighs on the baking sheet or in the casserole dish. You will find that there is an area on the perimeter of the skin that has a hole in it where it connects to the thigh meat. Insert your finger into that hole and gently make it larger.
- Scoop the chicken thigh stuffing into the hole using a spoon and your fingers. You can mound it up really well, just like in the picture.
- When all the thighs are stuffed, pop the tray into the oven and roast for about 25 minutes or until the internal temperature (checked with an instant-read thermometer) has reached 165°F.
- Remove from the oven and let the thighs rest for 5 minutes before serving.
- Enjoy with your favorite Mediterranean side dish!

Step 1: Add the stuffing ingredients to a large mixing bowl. This includes black olives, sun-dried tomatoes, feta cheese, mozzarella cheese, and fresh parsley.

Step 2: Sprinkle the seasoning over the stuffing ingredients in the bowl. Add granulated garlic, red pepper flakes, kosher salt, and black pepper.

Step 3: Mix all the ingredients together until well combined. Ensure the stuffing is evenly distributed and cohesive.

Step 4: Spoon the prepared stuffing under the skin of each chicken thigh. Make sure the filling is evenly placed and tucked securely.

Step 5: Arrange all stuffed chicken thighs on the tray, ensuring they are evenly spaced for proper cooking.

Step 6: Bake the stuffed chicken thighs in the oven until golden brown and fully cooked, with melted cheese bubbling on top.
💡 My Pro Tip
The key to this recipe is locating the spot where the skin naturally separates from the thigh meat. It’s a small gap, about ¼ inch wide that you can feel with your fingertip. Once you find it, carefully widen the pocket, being mindful of the edges. If the skin tears, the stuffing may leak out during cooking. Getting the hang of it might take a little practice, so be patient with yourself—it’s all part of the process!
⏲️ Time-Saving Tips
- Make ahead: these stuffed chicken thighs store and reheat beautifully. Make a batch at the beginning of the week and enjoy for lunch as many days as you would like.
- Make the stuffing ahead of time: the chicken stuffing will last in the fridge for about five days... so you can make this way in advance of cooking the dish and it will be ready when you are.
Mediterranean Side Dishes to serve with Stuffed Chicken Thighs:
You'll love some of my Mediterranean-themed side dishes... they are all low-carb, and many are friendly, too! Take a look:

Storage and Reheating
I always make this recipe for easy stuffed chicken thighs with leftovers in mind. They are perfect for lunch any day of the week. Let's take a look at how to maximize shelf life and reheat properly.Storing Stuffed Chicken Thighs:
- Once the chicken thighs have cooled to room temperature, go ahead and toss them into an airtight container. Store in the fridge for up to a week. If you don't think you are going to finish them around day five of refrigeration, be sure to freeze the stuffed thighs.
Reheating Tips:
- The best way to reheat my Mediterranean stuffed chicken thighs is in a toaster oven or a regular oven set to 350°F. It takes about 10 minutes to heat through, but it tastes just like the day it was made. So good.
- Reheating on the stovetop is not recommended as the stuffing does not heat through before the chicken thigh starts to overcook, even on low heat.
- You can microwave on medium heat until warmed through.
Freezing Tips:
- If you want, you can freeze each of these by wrapping them individually in plastic wrap once they have cooled to room temperature. They last in the fridge for around 9 months. To reheat from frozen, follow these steps:
- Direct from frozen: set the oven to 375°F and place the chicken thighs in a covered baking dish to retain moisture. Bake covered for 25 minutes or until heated through.
- Reheat from thawed: once you have defrosted the stuffed chicken thighs in the refrigerator overnight, reheat in a 375°F oven for 10-15 minutes or until heated through.
Final Thoughts

Other Low Carb Chicken Recipes You Will Love
I've compiled a quick collection of Mediterranean chicken recipes that you might like to look at. They are all delicious and easy to make, too!

FAQs
When chicken thighs are baked with the skin on, the skin will crisp more when the oven temperature is higher. For truly crisp skin, you can bake chicken thighs at 425°F. The chicken will cook through at 350°F, but the skin will be less crispy. Always check the doneness of the chicken with an internal read thermometer for a temperature of 165°F.
If you are baking skinless chicken thighs, it is better to cover them while baking, as this will retain more moisture and cook them faster. If you are baking skin-on chicken thighs, they are baked without a cover so the skin turns crispy. The fat from the skin will keep the meat moist so there is no need to cover skin-on chicken thighs in the oven.
If you have skin-on stuffed chicken thighs, it is best to roast them at 425°F for 20-25 minutes or until the internal temperature reaches a minimum of 165°F. If you are cooking skinless stuffed chicken thighs, then it is best to cover them and bake at 375°F for 25-30 minutes or until the internal temperature reaches 165F (as read with an instant read thermometer).

Stuffed Chicken Thighs Recipe
Ingredients
- 6 chicken thighs skin on (bone-in or boneless is your choice)
- 1 cup feta cheese crumbled
- ½ cup Mozzarella cheese shredded
- ¼ cup black olives chopped
- 2 tablespoons sun dried tomatoes chopped
- 2 tablespoons parsley minced
- 1 tablespoon avocado oil
- ½ teaspoon garlic granulated or powdered
- ½ teaspoon kosher salt
- ½ teaspoon red pepper flakes
- ¼ teaspoon black pepper ground
Instructions
- Start by preheating your oven to 425°F (220°C). If you’d like to make cleanup easier, line a baking sheet or casserole dish with parchment paper, but this step is optional.
- In a bowl, combine the feta, mozzarella, chopped black olives, sun-dried tomatoes, avocado oil, garlic powder, kosher salt, red pepper flakes, and black pepper. Stir everything together until well mixed, then give it a quick taste to adjust the seasonings to your liking.
- Place the chicken thighs on your prepared baking sheet or in a casserole dish. Find the natural opening where the skin connects to the meat and gently widen it with your finger to create space for the stuffing.
- Fill each thigh with the stuffing, using a spoon or your hands to pack it in. Don’t worry about piling it up—the skin will hold the filling nicely as it bakes.
- Once stuffed, place the dish in the oven and roast for about 25 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reaches 165°F.
- Let the chicken rest for about 5 minutes after removing it from the oven. Serve alongside your favorite Mediterranean-inspired sides and enjoy!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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2 Responses
I made your recipe last month when you sent it to me direct in an email after I asked for more chicken recipes… hopefully you remember! I made it exactly as you wrote and it is fantastic. Just love it.
Hi Dana:
Thanks so much for writing in about the stuffed chicken thighs! I remember sending you the recipe and I'm thrilled you made it and that it turned out great for you.
If you have any other requests, please let me know-
Take care and have a great day in the kitchen-
Scott