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These stuffed chicken thighs with mozzarella cheese and prosciutto are a showstopper for cozy family dinners or special evenings with friends. Nestled in a flavorful blanket of salty prosciutto, each juicy thigh melts around creamy mozzarella and gets finished with a zesty homemade tomato compote. The result is a dish that feels like a restaurant treat but is absolutely manageable for a home cook.
The first time I made these, I was shocked at how excited the kids were for dinner. Now, whenever we have company, this is the top request because it feels both comforting and festive.
Ingredients
- Chicken thighs: Boneless and skinless thighs are perfect for easy stuffing. Look for plump pieces with no excess fat
- Prosciutto: Thinly sliced for wrapping the chicken and adding rich savory flavor. Choose one with minimal fat and no dryness
- Fresh mozzarella: Melts perfectly to create a creamy center. Go for the freshest ball you can find
- Parmesan cheese: Optional for grated topping at the table. The nutty sharpness balances richness
- Salt and pepper: Keep the seasoning light inside since prosciutto adds plenty on the outside
- Garlic: Freshly minced gives depth in the compote. Avoid pre-minced for best flavor
- Olive oil: Use a fruity or rich extra virgin variety to elevate the tomato sauce
- Ripe tomatoes: Choose large tomatoes that give when squeezed gently. Overripe works beautifully for cooking
- Brown sugar: Adds natural sweetness to tame acidity in the sauce
- Balsamic vinegar: A splash finishes the compote with tang and complexity. Use aged balsamic if possible
- Chili sauce or chili flakes: This brings gentle heat. Adjust the amount to your heat preference and make sure the flakes are bright and fresh
Step-by-Step Instructions
- Prepare the Tomato Compote:
- Start by heating olive oil in a large sauté pan over medium heat. Sauté minced garlic for just a minute until it softens but stays pale and fragrant. Add diced tomatoes next with brown sugar chili sauce salt and black pepper. Stir and let this cook for several minutes until the tomatoes break down and the mixture becomes thick and jammy letting the flavors merge. During the final moments drizzle in balsamic vinegar to add brightness and complexity. Keep the compote warm until serving.
- Prepare and Stuff the Chicken:
- Preheat your oven to 375 degrees F so it is ready when needed. Take each chicken thigh and make sure it is deboned skinned and neatly trimmed of excess fat. Lay them flat and season the inside lightly with salt and pepper not too much since prosciutto will season the outside. Place a block of fresh mozzarella at the center of each thigh then gently fold the edges of the chicken around the cheese to seal it in completely.
- Wrap and Roast:
- Now take thin pieces of prosciutto and gently wrap each chicken thigh so the prosciutto covers it entirely. If needed secure with toothpicks and remember how many per thigh for easy removal later. Arrange the wrapped thighs on a parchment paper lined baking sheet leaving space between for even browning. Roast at 375 degrees F for about 45 to 55 minutes until a thermometer in the thickest part reads 170 degrees F. Try not to overbake so you keep the mozzarella safely inside the chicken.
- Serve and Finish:
- Rest the roasted chicken thighs for a couple of minutes before serving. Spoon the warm tomato compote over each piece. Finish with a sprinkle of freshly grated parmesan if you wish and serve alongside your favorite pasta rice or roasted potatoes.
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Mozzarella in the middle has become a favorite ingredient for me. The way it oozes out just enough for dramatic effect always gets a wow at the table. One of my fondest memories with this recipe is letting the kids help with wrapping the chicken which makes for a fun family assembly line in the kitchen.
Storage Tips
Store leftover thighs in an airtight container in the fridge for up to three days. The tomato compote should be stored separately. Reheat gently in the oven or microwave but keep in mind the cheese will be runnier on reheating.
Ingredient Substitutions
Chicken breasts can also work but be sure to pound them thin for easy rolling. You can substitute speck for prosciutto or use another melty cheese like fontina. If tomatoes are out of season use good quality canned tomatoes for the compote.
Serving Suggestions
These stuffed chicken thighs are wonderful with fresh pasta herbed rice or roasted potatoes. For a lighter meal serve atop a simple green salad or alongside roasted seasonal vegetables.
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Cultural Note
This recipe draws from Italian traditions of using prosciutto and mozzarella in main courses but gives it a home-cooked twist with the simple tomato compote. Dishes like this remind me of classic Sunday gatherings with family and friends where everyone comes together over hearty food and laughter.
Recipe FAQs
- → How do I prevent cheese from leaking out?
Fold the chicken tightly around the mozzarella and wrap fully with prosciutto to seal in the cheese. Securing each roll with toothpicks also helps contain the filling during baking.
- → Can I make the tomato compote ahead of time?
Absolutely. Prepare the tomato compote in advance and reheat gently before serving. This allows the flavors to deepen and makes assembly easier when you’re ready to bake.
- → What sides pair well with this dish?
Pasta, rice, or roasted potatoes complement the savory chicken and tangy tomato compote. A simple green salad is also a great addition.
- → Is it necessary to use prosciutto?
While prosciutto adds great flavor and keeps the chicken moist, you could substitute thinly sliced ham or pancetta if preferred.
- → How do I know when the chicken is cooked through?
Use a meat thermometer to check that the thickest part of each chicken thigh has reached at least 170°F. This ensures juicy, fully cooked chicken without drying it out.
- → Can I use a different cheese for stuffing?
Mozzarella melts beautifully, but other mild cheeses like provolone or fontina can also be used for a delicious variation.