A stuffed chicken thigh is almost always better than a dry breast disguised as a serious dinner. Here, we’re going for an everyday recipe, quick, filling, with a soft stuffing and turkey bacon that brings that golden-salty side without complicating the evening.
Ingredients :
- Boneless skinless chicken thighs — They stay juicier than breasts and fold easily around the stuffing. Choose thighs of fairly even size for even cooking; if some are very thick, flatten them slightly with the palm of your hand.
- Prepared stuffing — It serves as a soft, flavorful core while absorbing some of the chicken juice. Use a boxed mix that has been cooled or leftover homemade stuffing; never stuff with warm stuffing as it will overly soften the meat and complicate cooking.
- Turkey bacon — It keeps the thighs closed and adds a salty layer that browns in the oven. Use thin or medium slices, easier to roll; if too thick, they will stay stiff and cook less well around the chicken.
- Garlic powder — It gives an even flavor over the entire surface, with no pieces that burn. It’s more reliable than fresh garlic here, especially in a hot oven where a little burnt garlic can quickly dominate the dish.
