Artichoke Dip Stuffed Chicken Thighs

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

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.