Stuffed Chicken Thighs Wrapped in Bacon




Prep Time


Cook Time

Searing the chicken first and then finishing the cooking in the oven ensures beautifully golden and tender chicken.


  • 4 large skinless, boneless chicken thighs (about 600g)
  • 4 rashers streaky bacon
  • 1 tablespoon cooking oil

Cheese and Spinach Filling

  • 100g cream cheese
  • 1 tablespoon mayonnaise
  • 2 cloves garlic – crushed
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic salt
  • ¼ teaspoon black pepper
  • 1 cup finely chopped baby spinach
  • ¼ cup grated mozzarella
  • ¼ cup grated parmesan


  • Preheat oven to 180°C (160°C fan bake).
  • Flatten out the chicken thighs by placing them, one at a time, between sheets of baking paper and pounding with a rolling pin. Lay all 4 out on the baking paper.
  • To make the Cheese and Spinach Filling, mix the cream cheese and mayonnaise in a medium bowl.
  • Stir in the garlic, onion powder, garlic salt and pepper.
  • Add the spinach, mozzarella and parmesan and stir until well combined.
  • Place quarter of the filling in the centre of each piece of chicken and roll up.
  • Roll a bacon rasher around each chicken roll and secure with a toothpick.
  • Heat the oil in a large, ovenproof pan over a medium heat. Sear the chicken rolls until golden on each side.
  • Place the pan in the oven and bake for 20 minutes or until the chicken is cooked through.
  • Transfer to a warm plate and leave to rest for a few minutes.
  • To serve, cut the chicken rolls in half and drizzle with any of the cheese mixture that has been left in the pan.