Spinach and Mushroom Stuffed Chicken Thighs
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Servings: 4
Ingredients
4 boneless, skinless chicken thighs
2 cups fresh spinach, chopped
1 cup mushrooms, finely chopped
2 cloves garlic, minced
1/2 cup cream cheese, softened
1 teaspoon olive oil
1 teaspoon dried thyme
Salt and pepper to taste
1/2 cup shredded mozzarella cheese (optional for topping) 
Instructions
1. Preheat your oven to 375 degrees Fahrenheit.
2. In a skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
3. Add the chopped mushrooms to the skillet and sauté for about 5 minutes, or until they are soft and any moisture has evaporated.
4. Stir in the chopped spinach, cooking until it wilts, about 2-3 minutes. Remove the skillet from heat and let it cool slightly.
5. In a mixing bowl, combine the sautéed mushrooms and spinach with softened cream cheese, dried thyme, salt, and pepper. Mix until well combined.
6. Take each chicken thigh and place a portion of the spinach and mushroom mixture in the center. Roll the chicken thigh around the filling and secure it with toothpicks if necessary.
7. Place the stuffed chicken thighs seam side down in a baking dish. If desired, sprinkle shredded mozzarella cheese on top of each thigh for added flavor.
8. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit.
9. Let the chicken rest for a few minutes before serving. Remove any toothpicks from the chicken and enjoy alongside a side salad or steamed vegetables for a complete meal.
This dish is flavorful, low in carbs, and suitable for a diabetic-friendly diet. Enjoy your dinner!
