Mozzarella Stuffed Chicken Thighs with Garlic Lemon Cream Sauce
These mozzarella-stuffed chicken thighs with garlic lemon cream sauce are the ultimate comfort food dinner. Easy, flavorful, and perfect for entertaining.
Equipment
- Oven-safe skillet (cast iron or stainless steel)
- Tongs (for handling chicken)
- Small bowl (for mixing seasonings)
- Microplane or zester (for lemon zest)
- Knife and cutting board (for garlic, parsley, chives)
- Measuring cups and spoons
- Whisk or spoon (for sauce)
- Oven mitts (for safe skillet handling)
Ingredients
- 6 boneless skin-on chicken thighs
- 6 mozzarella cheese sticks or 1½ cups shredded mozzarella
- 2 tbsp fresh parsley chopped
- Salt and pepper to taste
- 1 tsp smoked paprika
- 1 tbsp lemon juice fresh
- 4 cloves garlic minced
- 3 tbsp butter
- 1 cup heavy cream
- ½ tsp garlic powder
- 1 tsp lemon zest
- 1 tbsp fresh chopped chives optional
- 1 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C). Gently lift the chicken thigh skin and stuff each with a mozzarella stick.
- Season thighs with salt, pepper, smoked paprika, and half of the chopped parsley.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken, skin-side down, until golden brown (4–5 minutes), then flip and cook another 3 minutes.
- Transfer skillet to oven and bake for 20–25 minutes until cooked through and cheese is melty. Remove chicken and set aside.
- In the same skillet, melt butter over medium heat. Sauté garlic until fragrant, about 1 minute. Add heavy cream, garlic powder, lemon juice, and zest. Simmer until slightly thickened, 4–5 minutes.
- Return chicken to skillet, spoon sauce over top, and garnish with remaining parsley and chives.
