Provolone-Stuffed Chicken Thighs with Creamy Maple Glaze
Succulent chicken thighs filled with gooey provolone cheese, topped with a creamy maple glaze and served alongside roasted red bell peppers and garlic. This recipe combines savory, sweet, and creamy flavors for a mouthwatering dinner that is both impressive and delectable.
ingredients
- 4 boneless, skinless chicken thighs
- 4 slices provolone cheese
- 1 cup heavy cream
- ¼ cup maple syrup
- 1 red bell pepper, sliced
- 4 cloves garlic, minced
- Salt and black pepper to taste
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
Cut a pocket into each chicken thigh and stuff a slice of provolone cheese into each pocket.
- 3.
Season the chicken thighs with salt and black pepper.
- 4.
In a large skillet over medium-high heat, sear the chicken thighs until golden brown on each side, about 3-4 minutes per side.
- 5.
Transfer the chicken thighs to a baking dish.
- 6.
In the same skillet, sauté the sliced red bell pepper and minced garlic until fragrant and slightly softened.
- 7.
Arrange the red bell pepper slices and minced garlic around the chicken thighs in the baking dish.
- 8.
In a small saucepan, combine the heavy cream and maple syrup. Bring to a simmer over medium heat.
- 9.
Pour the creamy maple glaze over the chicken thighs and bell peppers.
- 10.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cheese is melted.
- 11.
Serve the chicken thighs with the roasted red bell peppers and garlic, spooning the creamy maple glaze over the top.
