Cheddar-Apple Stuffed Chicken Thighs Recipe
This fall comfort food is as cozy as it gets. Melted cheddar, sweet apples and fresh thyme are stuffed in chicken thighs and then baked to perfection in a creamy garlic sauce.
How to Make the Best Cheddar-Apple Stuffed Chicken Thighs
A Fall Classic: Stuffed Chicken Thighs
This cheddar-apple stuffed chicken thighs recipe brings together crispy, juicy chicken with a sophisticated filling that screams autumn comfort. The combination of sharp cheddar, sweet apples, and aromatic thyme creates a flavor profile that’s both elegant enough for dinner guests and comforting enough for a cozy weeknight meal. The creamy garlic sauce ties everything together beautifully.
Why You’ll Love This Recipe
The genius of this dish lies in its simplicity paired with impressive results. Chicken thighs are naturally forgiving—their high fat content keeps them moist even if you’re a few minutes off on timing. The crispy, golden skin contrasts wonderfully with the tender, savory filling. And the creamy sauce? It’s pure comfort in a pan.
Tips for Success
Start by thoroughly drying the chicken skin before searing—this ensures those beautiful, crispy edges. Be gentle when stuffing the thighs to keep the skin intact, but don’t stress if it tears slightly; toothpicks work wonderfully to hold everything together. The lemon juice at the end adds brightness to the rich cream sauce, so don’t skip it. Serve over fluffy rice to soak up every last bit of that incredible sauce.
Cheddar-Apple Stuffed Chicken Thighs
This fall comfort food is as cozy as it gets. Melted cheddar, sweet apples and fresh thyme are stuffed in chicken thighs and then baked to perfection in a creamy garlic sauce.
Ingredients
Filling
Chicken & Sauce
Serving
Instructions
Filling Preparation
- Heat oven to 400 degrees. In a cast-iron skillet or Dutch oven, melt 1 tablespoon of butter over medium heat. Cook the diced apple until softened, about five minutes. Remove from the skillet and allow to cool for a few minutes.
- Mix together the grated cheddar, thyme leaves and cooled apples. Set aside.
Chicken Preparation
- Pat the chicken thigh skin dry with a paper towel. Rub 1 teaspoon of salt, the pepper and the poultry seasoning all over the four chicken thighs.
- If the skillet is too dry, add a little more butter. Heat the skillet over medium-high heat. When the skillet is hot, add the chicken thighs skin-side down. Cook until the skin browns, about seven minutes. Turn the chicken over and cook for another five minutes. Remove the chicken from the skillet and wipe out the chicken drippings.
- When the chicken is cool enough to handle, gently lift the chicken skin and stuff with the cheddar, apple and thyme mixture. Try to keep the skin attached to the chicken, but if it does break, simply secure the skin with toothpicks.
Creamy Garlic Sauce
- Melt the remaining 2 tablespoons of butter over medium heat. Add the flour and continuously whisk for about two minutes. Add garlic and cook for about 30 seconds.
- Slowly pour in the chicken stock and heavy cream and add the remaining 1/4 teaspoon salt. Whisk until it smooths out. Add the chicken back to the skillet and bring to a simmer.
- Place in the oven and bake until the chicken cooks through, the juices run clear and registers 165 degrees, about 15-20 minutes. Remove from oven and stir lemon juice into the cream sauce. If desired, garnish with additional fresh thyme sprigs. Serve over rice. Enjoy!
Notes
- Use bone-in, skin-on chicken thighs for the best results and juiciest meat.
- If you don't have fresh thyme, dried thyme works in a pinch—use about 1 teaspoon.