Main Dish

Artichoke Dip Stuffed Chicken Thighs


  • 5-6 chicken thighs
  • 1 package of smoked bacon
  • 1/2 cup cheddar cheese
  • 1/2 cup mozzarella cheese
  • 1/2 package of softened cream cheese
  • 1 tea spoon chopped parsley
  • 2 garlic cloves (pressed)
  • 1/2 cup chopped canned artichoke hearts
  • 1 table spoon of mayo
  • 1 table spoon of sour cream
  • Salt and pepper
  • 1/2 jalapeño chopped


  1. Trim most of the fat from chicken thighs.
  2. place chicken thigh inside a gallon size zip lock bag and using a meat mallet to pound the meat.
  3. Lightly Season each chicken thigh with salt and pepper
  4. Mix softened cream cheese , with cheddar, Mozzarella, chopped jalapeño, parsley, artichoke, pressed garlic, mayo , sour cream, lightly seasoned with salt and pepper.
  5. Place a full table spoon on chicken thighs, close each side and roll it up with bacon. I used two pieces of bacon for each chicken thighs. Make sure each side is well covered with bacon and closed to prevent any of the filling spilling out.
  6. Bake in the oven at 375 for 30 min. Than then turn the heat to 450 and bake for. Additional 10 min or until bacon is browned

AboutLily’s Cooking & Home

My story, I met the love of my life when I was 16 and two years later we were married. When we first got married I was not much of a cook, I would buy so many cook books and try recipes over and over again until it would turn out. I never gave up and my husband can tell you I had my share of bad cooking. The more I practiced the better I got. Now we are going on 10 years of happily married. I love to cook and create my own recipe also became a baker, I have also taken interest in doing home design and decor. In my blog I would love to share with you the recipes I create, recipes I find and love to share also tips for home decor and ideas.

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