Spicy Stuffed Chicken Thighs Recipe - Allrecipes.com
Spicy Stuffed Chicken Thighs Recipe
  • READY IN 1 hr

Spicy Stuffed Chicken Thighs

Recipe by  

"An easy recipe to make that's full of flavor. Boneless chicken thighs are stuffed with spicy Italian sausage, then baked with diced tomatoes, onion, bell pepper, and crushed red pepper flakes. Can be served with rice or pasta."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven at 350 degrees F (175 degrees C).
  2. Find the places where the thigh bones have been removed from the chicken, and stuff the spaces with sausage. Place on a 10x13-inch ungreased baking pan. Place bell pepper and onion around the chicken. Pour tomatoes and their juices over the chicken, and season with Italian seasoning and crushed red pepper flakes.
  3. Bake in preheated oven until chicken is thoroughly cooked, about 45 minutes.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 10, 2006

this is pretty good. I did tweak it a little. first it was difficult to find the 'pocket' so I just put the sausage in and closed them with a toothpick. Brown both sides in a bit of olive oil and then put in the pan, layering with the onions and green peppers & Italian style diced tomates. Cover the pan with aluminum foil and bake 1 hour at 375*. Timing will really all depend on how thick the thighs are and how much you 'browned' them, especially since they are stuffed with raw sausage, you want to make sure the temperature reaches 170*. my husband liked this and so did friends who tried it using these recommendations. Served with jasmine rice and garlic bread.

Most Helpful Critical Review
Jul 26, 2007

I wasn't a huge fan. I cooked it in my crockpot for 7 hours (low) like someone suggested. It did come out nice and tender, but wasn't thrilled about the flavor of sausage with the chicken. On the other hand, my husband loved it. He suggested I try using something else to stuff it with next time. I did love the sauce though. I used the diced tomatoes (can with oregano, basil, etc.) and for more sauce used Goya tomato sauce (I like the flavor of this sauce). My husband used the sauce on the leftover angel hair (I had as a side with it) and he loved it. I'll try this again, minus the sausage.

Nov 19, 2007

I have to put myself in the same hero camp as "Bytesized." My husband thinks meat stuffed meat is the best invention since bacon-wrapped anything! We really enjoy the combination of chicken and Italian sausage. The things I changed were to use 3 hot and 3 sweet sausages (personal preference), I used a casserole dish with a lid, and I used a 14 oz. can of diced tomatoes so we had more stuff to spoon over the chicken. I think the covered dish ensured that the sausage cooked thoroughly and the onions got nice and soft. Thanks for the great recipe!

Jan 19, 2006

My boyfriend called me his hero because I made "meat wrapped in meat"! Changes I made were using red, yellow, orange peppers instead of green, and chicken jalapeno sausage instead of the Italian because I don't eat red meat. It turned out GREAT!

Dec 19, 2006

Such a great recipe! I did change it around a bit to suit my lifestyle. I cooked 4 chicken thighs stuffed with sausages in my slow cooker on a bed of carrots, okra and onions. I cookd it for about 7 hours until the sausages were cooked through. I deboned the thighs myself (to make a pocket)and kept the skin on for more flavor. I removed the skin before serving the chicken. Very easy and very yummy!

Feb 13, 2007

Absolutely a keeper. I did brown them a little and sauted the onion. I wasn't sure if I should cover or not, so I sort of did both. I also used Italian style diced tomatoes and omitted the Italian seasoning. I can't wait to make it again.

Jul 16, 2006

I like the idea of filling the void where the bone was with sausage. The sausage-wrapped thighs need to be browned first - they were an unappetizing/anemic-looking white. I cooked it for 1 hr. 15 minutes just to ensure that the sausage was cooked thoroughly. Even with the extra cooking time, the onions remained crunchy. (Perhaps if you choose to saute the chicken in some oil to brown it, the onions could be added to soften them up a bit.) Decent flavor, nice idea, but not so great that I would make it again.

Apr 16, 2007

This was really good and very simple to make on a work night. I also tweaked the recipe a bit. I did not have diced tomatoes on hand so instead I used a jars of salsa, which added a little extra punch. I also browned the chicken and sauted the onions and peppers with some fresh garlic (a must have for me). My daughters do not like spicy food so it was very simple to divide into 2 pans.. one mild the other extra hot! Thanks for the recipe!


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  • Calories
  • 582 kcal
  • 29%
  • Carbohydrates
  • 6.1 g
  • 2%
  • Cholesterol
  • 200 mg
  • 67%
  • Fat
  • 41 g
  • 63%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 44.2 g
  • 88%
  • Sodium
  • 1051 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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