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Blue Cheese and Chilli Stuffed Chicken Thighs

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This one pan recipe is super simple to throw together without scrimping on taste.  Serve with some roasted new potatoes for a decadent treat


  • 150g mascarpone
  • 50g soft blue cheese
  • 1 red chilli, finely chopped
  • 2 garlic cloves, finely chopped
  • 1tsp thyme leaves, chopped
  • 4 free range, skin on chicken thighs
  • 50ml dry white wine
  • 1tbsp olive oil
  • 150g tenderstem broccoli


  1. Preheat the oven to 180°C fan. In a large bowl mash the mascarpone, blue cheese, chilli, garlic and thyme together with a fork. Season and set aside.
  2. Using your fingers, very gently separate the chicken skin from the meat then fill these little pockets with a heaping tablespoon of the cheesy stuffing. Press it into all the nooks and crannies before filling the remaining thighs. Place the stuffed thighs into a small baking dish, skin side up and pour in the wine. Drizzle the thighs with the olive oil and give them a little rub. Season the top of the chicken and roast for 30 minutes then place the tenderstem broccoli around the thighs before roasting for a further 20 minutes until the skins are crispy and the chicken is cooked through.
  3. Serve with roasted new potatoes or a crisp, green salad and drizzled with the cooking juices.

(adapted from Delicious Magazine)

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: One Pot Meals
  • Cuisine: British