Get a little spicy with these one pan hot pepper olive stuffed chicken thighs. Perfect for a weeknight dinner, or elegant enough for a date night in!
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
4 Chicken Thighs – bone-in and skin-on
15 Star Hot Pepper Olives
4 ounces Cream Cheese, softened and cubed
2 Tbsp Parmesan Cheese
1 clove Garlic, minced
5 Large Leaves Basil, chopped
¼ tsp Red Pepper Flakes
Dash of Smoked Paprika
Salt and Pepper
2–3 Tbsp Star Olive Oil
Preheat oven to 350 degrees. Remove chicken thighs from the fridge and allow to rest at room temperature shortly.
In a small food processor, add in Star Hot Pepper Stuffed Olives, cream cheese, parmesan cheese, garlic, basil, red pepper flakes and smoked paprika. Pulse until the ingredients are all just combined, but the mixture is not smooth. Set aside.
Pat chicken thighs dry, and season both sides of each thigh with salt and pepper.
Heat an oven-proof skillet. Add in olive oil, and swirl around pan. When the oil is shimmering.
Gently stuff a few tablespoons of hot pepper olive mixture under the skin of each chicken thigh.
Place each chicken thigh, skin side down into the hot pan and simmer until the skin turns golden brown, about 3 minutes. Gently flip each chicken thigh over, and continue to fry on the other side another 3 minutes.
Place skillet into the oven and bake for 15-20 minutes, or until the chicken thighs register 165 degrees.
Allow chicken to rest for 5 minutes before serving.