Go Back
Print Recipe
5 from 6 votes

Fresh Rosemary Chicken Thigh Recipe

Baked chicken thighs stuffed with a flavorful fresh rosemary and cream cheese filling.
Prep Time15 mins
Cook Time1 hr 20 mins
Course: Main Course
Cuisine: American
Keyword: bacon, chicken, herbs, rosemary
Author: Jane and Sonja


  • 2 lbs chicken thighs
  • 250 g cream cheese
  • ¾ cups bread crumbs plain or Italian seasoning
  • 3 tbsp rosemary fresh chopped
  • ½ cup bacon bits
  • 2 tbsp butter softened and divided
  • 1 tsp vegeta
  • salt and pepper


  • Remove chicken thighs from packaging and place on a meat cutting board.
  • Gently hammer the thighs to flatten.
  • Add a dash of salt and pepper over the chicken.
  • Wash and dry rosemary. Chop into smaller pieces and press to release the flavors.
  • Mix together cream cheese, bread crumbs, rosemary and bacon bits.
  • Add vegeta to the mix and combine again.
  • Butter the bottom of a 9x13 glass baking pan.
  • Grab a spoonful of the filling and place on top of chicken thigh. Wrap the thigh around the filling and pin sides together with a toothpick. Repeat for all chicken thighs.
  • Place the prepared chicken thighs in the pan with the toothpick side down.
  • Brush the tops of the chicken thighs with melted butter.
  • Cover with tin foil and bake at 360F for 1 hour 20 minutes.
  • Uncover the chicken for the last 20 minutes to get some color.
  • Serve with rice and potatoes.
  • Can also be made with chicken breast pieces.