Italian Rice Stuffed Chicken Thighs

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Kind of a messy shot but everyone started eating before I could take the photo! you can see the rice filling if you look carefully.Barb L.

Yield: 3-6 servings, depending on how hungry people are!


6 chicken boneless,skinless chicken thighs. Remove as much fat as possible

1 cup cooked white, brown, wild rice, or other grain blend (I like the Minute Brand multi-grain medley with rice and quinoa, and other good stuff)

3 tsp (1 Tbsp) Flying Olive Basil, Tuscan Herb, Garlic, or Single Varietal of Choice, divided

1 cup (part of a 14.5 oz can) diced tomatoes, drained with juice reserved

1Tbsp fresh chopped basil

½ Tbsp fresh garlic, minced, about 2 cloves

1 cup shredded mozzarella cheese or cheese of choice, divided

About 3-4 cups of your world famous tomato sauce

Salt and pepper to taste



Prepare chicken thighs. Add 1 tsp Flying Olive EVOO of choice to a large skillet. Add the garlic and sauté until fragrant, about 30 seconds. Add the basil, tomatoes, and COOKED rice. Stir and let cool. When the mixture is almost cool, add the cheese and stir it in. Season with salt and pepper to taste.

In the meantime, prepare the tomato sauce. If desired, add the juice and extra tomatoes from the can of tomatoes and let simmer until somewhat thickened. Add 1 tsp of Flying Olive EVOO of Choice in the bottom of a 9 x 12” oven-proof dish and brush the bottom and sides with the EVOO. Place about 1 cup of sauce over the EVOO in the dish, spreading it around the bottom and sides of the dish.

Heat the oven to 350 degrees.

When the filling is cool enough to work with, and with your immaculately clean hands, open 1 chicken thigh and lay flat on a plate. Add 2-3 Tbsp of the filling and roll up the best you can. The inside of the thighs are not even, but don’t worry about that! Secure the ends with a toothpick or two and place the seam side down in the pan. Repeat until all the thighs are filled and placed in the pan. If you have a little leftover filling, add it to the pan as well.

Cover the thighs with the remaining sauce. Sprinkle about a ½ a cup of cheese on top. Place the thighs in the oven for about 45-60 minutes., depending on the size of the thighs. The chicken should be done and the sauce bubbly. Serve, remembering to remove the toothpicks!

Submitted by Barb L.