Stuffed Chicken Thighs with Apple Herb Stuffing

Tender boneless chicken thighs, seasoned and filled with a buttery, apple-scented herb bread stuffing. Juicy on the inside, golden and crisp on the outside — a dish built from scratch, built with heart, built to be shared.

Ingredients

• 6–8 boneless, skinless chicken thighs
• Kosher salt and freshly cracked black pepper
• 4 cups hearty bread, cut into 1/2-inch cubes
• 2 tbsp olive oil
• 1 clove garlic, finely minced
• 1/4 cup butter
• 1 small shallot, finely diced
• 1 rib celery, finely diced
• 1/2 small apple, finely diced (Granny Smith preferred)
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp dried sage
• 1/4 cup chicken broth
• 2 tbsp grated Parmesan (optional)
• 1 tbsp fresh parsley, chopped (optional)

Instructions

1. Preheat oven to 375°F.
2. On a large baking sheet, toss bread cubes with olive oil, minced garlic, a pinch of salt, and half the thyme and rosemary. Toast for 8–10 minutes until lightly crisp. Raise oven temp to 400°F after toasting.
3. In a skillet over medium heat, melt butter. Add diced shallot, celery, and apple. Sauté 3–4 minutes until softened and fragrant.
4. In a large bowl, combine toasted bread cubes with the sautéed mixture. Add remaining thyme, rosemary, sage, and parsley (if using). Toss gently to combine.
5. Add chicken broth slowly — just enough to moisten the cubes. Fold in Parmesan if using.
6. Pat chicken thighs dry with paper towels. Season both sides generously with salt and black pepper.
7. Lay each thigh flat, smooth side down. Spoon about 2 tablespoons of the apple herb stuffing into the center. Fold thighs over the stuffing.
8. Place seam-side down on a parchment-lined baking sheet. Brush tops lightly with melted butter.
9. Bake for 25–30 minutes, until internal temperature reaches 175°F and tops are golden and crisp.
10. Let rest 5 minutes before serving.

Chef Paddy’s Tips

• Season the chicken: Always salt and pepper the thighs before stuffing for full flavor in every bite.
• Layer your flavors: The apple and shallot bring sweetness that plays beautifully against the herbs.
• Extra crisp finish: Brush with extra butter and broil 2 minutes at the end if you want a bonus golden crunch.

Let’s cook with heart and hustle.