Ingredients:

  • 1.5 lbs boneless skin-on chicken thighs
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 4 oz low-fat cream cheese
  • 2 cups fresh baby spinach
  • 0.25 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • 0.25 tsp red pepper flakes

Instructions:

  1. Pat the 1.5 lbs chicken thighs completely dry with paper towels.
  2. Mix the olive oil, smoked paprika, garlic powder, salt, and pepper in a small bowl. Rub this all over the chicken, making sure to get under the skin too.
  3. In another bowl, combine the 4 oz cream cheese, 2 cups chopped spinach, 0.25 cup Parmesan, minced garlic, and red pepper flakes.
  4. Gently lift the skin from the meat using your fingers, being careful not to detach it completely.
  5. Spoon about 1-2 tablespoons of the cream cheese mixture into the pocket you created.
  6. Pull the skin back over the filling. If it feels loose, you can secure it with a toothpick, but usually, it stays put on its own.
  7. Heat an oven safe skillet over medium high heat. Place the chicken skin side down for 3-5 minutes until golden and crackling.
  8. Flip the thighs over carefully. Transfer the whole skillet into a preheated oven at 400°F (200°C).
  9. Bake for 15-20 minutes until the internal temperature reaches 165°F.
  10. Remove from the oven and let the chicken sit in the pan for 5 minutes before serving.