Many people love the combination of bacon, ranch, and juicy chicken thighs. If you’re looking for a way to impress your family or friends, this recipe for Bacon Ranch Stuffed Chicken Thighs will definitely hit the spot! This dish is easy to prepare and packed with flavor, perfect for a weeknight dinner or a weekend gathering. Let’s look into the steps to create this mouthwatering meal.

To start off, you will need the following ingredients:

• 4-6 large chicken thighs, boneless and skinless
• 6 strips of cooked bacon, crumbled
• 1 cup of shredded mozzarella cheese
• ½ cup of ranch dressing
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• Salt and pepper, to taste
• Olive oil for cooking

First, I preheat my oven to 375°F (190°C). This way, by the time I prepare the stuffed chicken thighs, the oven will be ready for baking. Then, I take each chicken thigh and lay them flat on a cutting board. I gently pound them down to an even thickness using a meat mallet; this helps them cook evenly and makes it easier for stuffing.

Now it’s time to prepare the stuffing. In a mixing bowl, I combine the cooked bacon, mozzarella cheese, ranch dressing, garlic powder, onion powder, salt, and pepper. I mix everything well, ensuring that the ingredients are evenly distributed. This stuffing not only adds flavor but also ensures that each bite is delicious and cheesy.

Next, I take a generous amount of the stuffing mixture and place it at one end of each chicken thigh. I fold the chicken over to enclose the stuffing, securing it with toothpicks or baking twine if necessary. This keeps the delicious filling from leaking out during the cooking process. Be sure to season the outside of the chicken thighs with a little salt and pepper for enhanced flavor.

In a large oven-safe skillet, I heat a tablespoon of olive oil over medium-high heat. Once the oil is hot, I carefully place the stuffed chicken thighs in the skillet. I sear each side for about 3-4 minutes until they are golden brown. This step adds a lovely crust and additional flavor to the chicken.

After searing, I transfer the skillet to the preheated oven and let the chicken cook for an additional 25-30 minutes or until the internal temperature reaches 165°F (74°C). I usually keep an eye on them toward the end to prevent overcooking.

Once done, I remove the skillet from the oven and let the chicken rest for about 5 minutes. This helps the juices redistribute, making the chicken even more tender and juicy. Finally, I slice open the stuffed chicken thighs to display the delicious filling and serve them with your choice of sides, like a fresh salad or roasted vegetables.

You’ll find that these Bacon Ranch Stuffed Chicken Thighs are a crowd-pleaser that everyone will enjoy. Not only are they flavorful, but they also have a wonderful blend of textures from the crispy bacon, creamy ranch, and tender chicken. Enjoy your meal!