Mediterranean Pesto Stuffed Chicken Thighs with Wine
Boneless chicken thighs filled with a vibrant Mediterranean mixture of pesto, sundried tomatoes, artichokes, and fresh herbs, then baked in white wine. The stuffing creates pockets of intense flavor while the wine keeps the meat incredibly moist and adds depth. Perfect for dinner parties or special weeknight meals when you want something elegant but approachable. The combination of tangy artichokes and rich pesto makes this version distinctly Mediterranean.
Ingredients
- 6 boneless chicken thighs
- 3 sundried tomatoes, packed in oil
- 3 cloves garlic, peeled
- 2 tablespoons fresh basil
- ¼ cup pesto saucehomemade basil pesto1:1fresh
use 2 cups basil, 1/4 cup pine nuts, 2 garlic cloves, 1/4 cup parmesan, 1/3 cup olive oil
Full guide → - ¼ cup marinated artichokes
- ½ cup dry white wine
Instructions
- 1
Pulse tomatoes, garlic, basil, pesto, and artichokes in food processor until mixture has small chunks remaining
- 2
Place about one and half tablespoons of mixture into each chicken thigh
- 3
Fold chicken over and secure with toothpick
- 4
Spread remaining mixture over chicken pieces
- 5
Place chicken in baking dish and pour wine at bottom of pan
- 6
Allow to marinate for about one hour
- 7
Bake uncovered for 45 minutes at 350°F, basting halfway through
Tips
Use a meat mallet to gently pound thighs for easier stuffing and even cooking
Reserve some stuffing mixture to spread on top for extra flavor and attractive presentation
Let chicken rest 5 minutes after baking to allow juices to redistribute before serving
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Can stuff and marinate chicken up to 4 hours ahead before baking
Serve immediately while hot with pan juices spooned over top
Common Mistakes
Don't overstuff chicken to avoid filling leaking out during cooking
Secure toothpicks tightly to prevent chicken from opening while baking
Substitutions
use 2 cups basil, 1/4 cup pine nuts, 2 garlic cloves, 1/4 cup parmesan, 1/3 cup olive oil
Full guide →FAQ
Can I use chicken breasts instead of thighs?
Yes, but reduce cooking time to 30-35 minutes and check internal temperature reaches 165°F to prevent drying out.
What if I don't have white wine?
Substitute with chicken broth or omit entirely, though wine adds flavor and helps keep chicken moist during baking.
How long will leftovers keep?
Store refrigerated up to 3 days. Remove toothpicks before storing and reheat gently to maintain moisture.