16 Delicious Healthy Chicken Thigh Recipes Nutritious

Unlock the secret to mouthwatering meals with our roundup of 16 Delicious Healthy Chicken Thigh Recipes! Perfect for busy weeknights or cozy weekends, these dishes blend nutrition with irresistible flavors. Whether you’re craving something hearty, light, or packed with veggies, we’ve got you covered. Dive in and discover your next favorite chicken thigh masterpiece that’s as good for your body as it is for your taste buds!

Garlic Herb Baked Chicken Thighs

Oh, you’re going to love this one—garlic herb baked chicken thighs are the perfect mix of juicy, flavorful, and oh-so-easy to make. Just imagine that golden, crispy skin with herbs and garlic in every bite. Let’s get cooking!

Ingredients

• 4 bone-in, skin-on chicken thighs
• 3 cloves of garlic, minced
• A couple of tablespoons of olive oil
• A splash of lemon juice
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 tablespoon of dried thyme
• 1 tablespoon of dried rosemary

Instructions

1. Preheat your oven to 375°F (190°C) and grab a baking dish that fits all the chicken thighs snugly.
2. Pat the chicken thighs dry with paper towels—this helps the skin get crispy.
3. In a small bowl, mix together the olive oil, minced garlic, lemon juice, salt, pepper, thyme, and rosemary.
4. Rub this mixture all over the chicken thighs, making sure to get under the skin for maximum flavor.
5. Place the chicken thighs skin-side up in the baking dish. Don’t crowd them; they need space to crisp up.
6. Bake for 35-40 minutes, or until the skin is golden and crispy, and the internal temperature reaches 165°F (74°C).
7. Let the chicken rest for 5 minutes before serving—this keeps all those delicious juices inside.

Unbelievably tender with a crispy, herby crust, these chicken thighs are a win. Try serving them over a bed of creamy mashed potatoes or with a fresh salad for a complete meal.

Honey Mustard Grilled Chicken Thighs

Now, if you’re looking for a dish that’s both easy to whip up and packed with flavor, these honey mustard grilled chicken thighs are your go-to. Perfect for a summer BBQ or a quick weeknight dinner, they’re sure to impress.

Ingredients

• 4 chicken thighs, bone-in and skin-on
• A good glug of olive oil
• A couple of tablespoons of honey
• A big spoonful of Dijon mustard
• A splash of apple cider vinegar
• A pinch of salt and pepper
• A sprinkle of garlic powder

Instructions

1. Preheat your grill to medium-high, about 375°F, to get those perfect grill marks.
2. In a bowl, mix together the honey, Dijon mustard, apple cider vinegar, olive oil, garlic powder, salt, and pepper. This is your marinade—taste it and adjust if needed.
3. Pat the chicken thighs dry with paper towels. This helps the marinade stick better.
4. Coat the chicken thighs evenly with the marinade. Let them sit for at least 10 minutes to soak up all that flavor.
5. Place the chicken thighs on the grill, skin side down first. Grill for about 6-7 minutes per side, or until the internal temperature hits 165°F.
6. Let the chicken rest for a few minutes off the grill. This keeps it juicy when you cut into it.

Finally, these thighs come off the grill with a sticky, caramelized exterior and tender, juicy meat inside. Serve them over a crisp salad or with some grilled veggies for a complete meal that’s bursting with flavor.

Lemon Pepper Chicken Thighs with Vegetables

Just when you thought chicken thighs couldn’t get any better, here comes a zesty twist that’ll have your taste buds dancing. Lemon Pepper Chicken Thighs with Vegetables is your weeknight hero, packed with flavor and ready in a flash.

Ingredients

• 4 bone-in, skin-on chicken thighs
• A couple of tablespoons of olive oil
• The zest and juice of 1 lemon
• A good sprinkle of pepper
• A pinch of salt
• 2 cups of chopped mixed vegetables (think bell peppers, zucchini, and carrots)
• A splash of chicken broth

Instructions

1. Preheat your oven to 375°F. This ensures everything cooks evenly.
2. In a bowl, mix the chicken thighs with olive oil, lemon zest, lemon juice, pepper, and salt. Tip: Letting them marinate for even 10 minutes boosts the flavor.
3. Heat a skillet over medium-high heat. Add the chicken, skin side down, and sear for about 5 minutes until golden. Flip and sear the other side for 3 minutes. Tip: Don’t move them around too much to get that perfect crust.
4. Remove the chicken and toss in the vegetables and chicken broth. Scrape up any browned bits for extra flavor.
5. Nestle the chicken back in, skin side up, and pop the skillet in the oven. Bake for 25 minutes. Tip: The chicken is done when it reaches 165°F inside.

Every bite of this dish is a juicy, tangy delight, with veggies that soak up all the lemony goodness. Try serving it over a bed of quinoa or with a side of crusty bread to mop up the juices.

Spicy Coconut Curry Chicken Thighs

Ready to spice up your dinner routine? These Spicy Coconut Curry Chicken Thighs are a game-changer, packing a punch of flavor that’ll have you coming back for seconds. Perfect for those nights when you’re craving something hearty yet exotic.

Ingredients

• 4 chicken thighs, bone-in and skin-on
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 tbsp of ginger, grated
• 1 can of coconut milk
• 2 tbsp of red curry paste
• A pinch of salt
• A handful of fresh cilantro, chopped
• 1 lime, juiced

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat.
2. Season the chicken thighs with a pinch of salt and add them to the skillet, skin-side down. Cook for about 5 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes. Tip: Don’t overcrowd the pan to ensure each thigh gets perfectly crispy.
3. Remove the chicken and set aside. In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
4. Stir in the red curry paste and cook for another minute to release its flavors.
5. Pour in the coconut milk, stirring to combine with the curry paste. Bring to a simmer.
6. Return the chicken thighs to the skillet, skin-side up. Reduce heat to low, cover, and let simmer for 20 minutes. Tip: The low and slow cooking makes the chicken incredibly tender.
7. Remove the lid and simmer for another 10 minutes to thicken the sauce slightly.
8. Finish with a squeeze of lime juice and a sprinkle of fresh cilantro. Tip: The lime adds a bright contrast to the rich curry.

Now, the chicken is fall-off-the-bone tender, and the sauce is creamy with just the right amount of heat. Serve it over steamed rice or with naan bread to soak up all that delicious sauce.

Balsamic Glazed Chicken Thighs

Balsamic glazed chicken thighs are the perfect weeknight dinner—easy, flavorful, and sure to impress. You’ll love how the tangy-sweet glaze caramelizes on the juicy thighs.

Ingredients

• 4 chicken thighs, bone-in and skin-on
• A couple of tablespoons of olive oil
• A splash of balsamic vinegar
• A quarter cup of honey
• A pinch of salt and pepper
• A clove of garlic, minced

Instructions

1. Preheat your oven to 375°F. This ensures even cooking and a crispy skin.
2. Heat olive oil in an oven-safe skillet over medium-high heat. Tip: Let the oil get hot before adding the chicken to prevent sticking.
3. Season the chicken thighs with salt and pepper, then sear them skin-side down for about 5 minutes until golden brown. Flip and sear the other side for 3 minutes.
4. Remove the chicken from the skillet and set aside. In the same skillet, add minced garlic, sauté for 30 seconds until fragrant.
5. Pour in balsamic vinegar and honey, stir to combine. Tip: The mixture will bubble up, so keep stirring to prevent burning.
6. Return the chicken to the skillet, spooning the glaze over the thighs. Transfer the skillet to the oven and bake for 20 minutes.
7. Check the chicken with a meat thermometer—it should read 165°F. Tip: Basting halfway through adds extra flavor.

Every bite of these chicken thighs is a mix of crispy skin, tender meat, and that irresistible glaze. Try serving them over a bed of creamy polenta for a cozy meal.

Healthy Chicken Thigh Stir Fry

Sometimes, you just need a quick, healthy meal that doesn’t skimp on flavor. This chicken thigh stir fry is your go-to for those busy nights when you want something delicious without the fuss.

Ingredients

• A couple of boneless, skinless chicken thighs, sliced into strips
• 2 tbsp of olive oil
• A splash of soy sauce
• 1 cup of broccoli florets
• 1 bell pepper, sliced
• 2 cloves of garlic, minced
• A pinch of red pepper flakes
• 1/2 cup of chicken broth

Instructions

1. Heat the olive oil in a large pan over medium-high heat until it shimmers.
2. Add the chicken strips to the pan, cooking them for about 5 minutes until they’re golden brown. Tip: Don’t overcrowd the pan to get a nice sear.
3. Toss in the garlic and red pepper flakes, stirring for 30 seconds until fragrant.
4. Throw in the broccoli and bell pepper, cooking for another 3 minutes. Tip: Keep the veggies crisp for better texture.
5. Pour in the soy sauce and chicken broth, letting everything simmer for 2 minutes. Tip: The broth will create a light sauce, so no need to thicken.
6. Give it a final stir, then take it off the heat.

You’ll love how the chicken stays juicy while the veggies add a fresh crunch. Serve it over a bed of quinoa or brown rice for an extra hearty meal.

Rosemary and Thyme Roasted Chicken Thighs

You know those nights when you crave something hearty but don’t want to spend hours in the kitchen? This rosemary and thyme roasted chicken thighs recipe is your answer. It’s simple, flavorful, and oh-so-satisfying.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• a couple of garlic cloves, minced
• a splash of lemon juice

Instructions

1. Preheat your oven to 375°F. This ensures your chicken cooks evenly and gets that perfect crispy skin.
2. In a small bowl, mix together the olive oil, rosemary, thyme, salt, pepper, and minced garlic. Tip: Fresh herbs make all the difference here, but dried can work in a pinch—just use half the amount.
3. Place the chicken thighs in a baking dish and rub the herb mixture all over them, making sure to get under the skin for maximum flavor.
4. Squeeze a splash of lemon juice over the top. Tip: The acidity from the lemon helps tenderize the meat and adds a bright note to the dish.
5. Roast in the preheated oven for about 35-40 minutes, or until the skin is golden brown and the internal temperature reaches 165°F. Tip: Letting the chicken rest for 5 minutes before serving keeps it juicy.

Perfectly crispy on the outside, tender and juicy on the inside, these chicken thighs are a weeknight hero. Serve them over a bed of creamy mashed potatoes or alongside some roasted veggies for a complete meal.

Avocado Lime Chicken Thighs

Guess what? You’re about to make the most flavorful chicken thighs that’ll have everyone asking for seconds. Perfect for a weeknight dinner or a weekend BBQ, these Avocado Lime Chicken Thighs are a game-changer.

Ingredients

• 4 bone-in, skin-on chicken thighs
• A couple of ripe avocados
• The juice of 2 limes
• A splash of olive oil
• 2 cloves of garlic, minced
• 1 tsp of cumin
• 1 tsp of smoked paprika
• Salt and pepper to season

Instructions

1. Preheat your oven to 375°F. This ensures your chicken cooks evenly and gets that perfect crispy skin.
2. In a bowl, mash the avocados with lime juice, garlic, cumin, smoked paprika, salt, and pepper. Tip: The lime juice not only adds flavor but keeps the avocados from browning.
3. Heat a splash of olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken thighs skin-side down. Cook for about 5 minutes until the skin is golden and crispy. Tip: Don’t move them around too much; letting them sit ensures a crispy skin.
4. Flip the chicken thighs and spread the avocado mixture evenly over the top. Transfer the skillet to the oven and bake for 20 minutes. Tip: The chicken is done when it reaches an internal temperature of 165°F.
5. Let the chicken rest for 5 minutes before serving. This keeps the juices locked in.

These chicken thighs come out juicy with a crispy skin, and the avocado lime topping adds a creamy, zesty kick. Try serving them over a bed of cilantro lime rice for a complete meal that’s bursting with flavor.

Slow Cooker Healthy Chicken Thigh Stew

Mmm, there’s nothing like coming home to a warm, hearty stew that’s been simmering all day. This slow cooker healthy chicken thigh stew is packed with flavor and so easy to throw together.

Ingredients

• 4 boneless, skinless chicken thighs
• 2 cups of chopped carrots
• 1 large onion, diced
• 3 cloves of garlic, minced
• 2 cups of low-sodium chicken broth
• 1 can of diced tomatoes, undrained
• 1 tbsp of olive oil
• 1 tsp of dried thyme
• 1 tsp of dried rosemary
• A couple of bay leaves
• Salt and pepper, just a pinch of each

Instructions

1. Heat the olive oil in a pan over medium heat. Add the chicken thighs and brown them for about 3 minutes on each side. Tip: Don’t overcrowd the pan to get a nice sear.
2. Transfer the chicken to your slow cooker. In the same pan, sauté the onion and garlic until they’re soft, about 2 minutes.
3. Add the sautéed onion and garlic to the slow cooker, along with the carrots, chicken broth, diced tomatoes, thyme, rosemary, and bay leaves. Season with a pinch of salt and pepper.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Tip: The stew is ready when the chicken shreds easily with a fork.
5. Remove the bay leaves before serving. Tip: For extra flavor, stir in a splash of lemon juice or a handful of fresh parsley right before serving.

You’ll love how tender the chicken is and how the flavors meld together beautifully. Serve it over a bed of quinoa or with a slice of crusty bread for a complete meal.

Pesto Chicken Thighs with Quinoa

Just when you thought weeknight dinners couldn’t get any easier, here comes this pesto chicken thighs with quinoa dish to save the day. It’s packed with flavor, super satisfying, and honestly, it’s as easy as it gets.

Ingredients

• 4 chicken thighs, because thighs are juicier
• A couple of tablespoons of pesto, homemade or store-bought
• 1 cup of quinoa, rinsed well
• 2 cups of chicken broth, for cooking the quinoa
• A splash of olive oil, for cooking
• A pinch of salt and pepper, because seasoning is key

Instructions

1. Preheat your oven to 375°F. This ensures everything cooks evenly.
2. Season the chicken thighs with salt and pepper. Don’t skip this step; it makes all the difference.
3. Heat a splash of olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken thighs skin-side down. Cook for about 5 minutes until the skin is golden and crispy. Tip: Don’t move them around too much; let them get that perfect sear.
4. Flip the chicken thighs, then spread a couple of tablespoons of pesto over each one. Transfer the skillet to the oven and bake for 25 minutes. Tip: The pesto will get all fragrant and melty—so good.
5. While the chicken is baking, rinse the quinoa under cold water. This removes any bitterness. Then, cook it in the chicken broth according to package instructions. Tip: Using broth instead of water adds so much flavor to the quinoa.
6. Once everything’s done, serve the pesto chicken thighs over the fluffy quinoa. You can drizzle a little extra pesto on top if you’re feeling fancy.

You’ll love how the crispy chicken pairs with the creamy pesto and fluffy quinoa. Try serving it with a side of roasted veggies for a complete meal that’s anything but boring.

Healthy BBQ Chicken Thighs

Unbelievably juicy and packed with flavor, these Healthy BBQ Chicken Thighs are your ticket to a guilt-free barbecue feast. Perfect for those who love to indulge without the extra calories, this recipe is a game-changer for your summer cookouts.

Ingredients

• 4 bone-in, skin-on chicken thighs
• A couple of tablespoons of olive oil
• A splash of apple cider vinegar
• 2 cloves of garlic, minced
• A generous sprinkle of smoked paprika
• 1/2 cup of your favorite sugar-free BBQ sauce
• A pinch of salt and pepper

Instructions

1. Preheat your grill to a medium heat of 375°F. This ensures the chicken cooks evenly without charring too quickly.
2. In a small bowl, mix the olive oil, apple cider vinegar, minced garlic, smoked paprika, salt, and pepper. This marinade adds depth and keeps the thighs moist.
3. Rub the marinade all over the chicken thighs, making sure to get under the skin for maximum flavor.
4. Place the thighs on the grill, skin side down first. Grill for about 6 minutes per side, flipping only once to get those perfect grill marks.
5. Brush the BBQ sauce onto the chicken during the last 2 minutes of grilling. This prevents the sugar in the sauce from burning.
6. Use a meat thermometer to check the internal temperature reaches 165°F. This is the safest way to know your chicken is perfectly cooked.
7. Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, ensuring every bite is succulent.

Zesty and smoky with a slightly crispy skin, these BBQ chicken thighs are a crowd-pleaser. Try serving them over a bed of quinoa or with a side of grilled veggies for a complete meal that’s as nutritious as it is delicious.

Chicken Thighs with Sweet Potato Mash

Just when you think chicken thighs can’t get any better, along comes this cozy combo with sweet potato mash. It’s the kind of meal that feels like a hug on a plate, perfect for those nights when you want something hearty without too much fuss.

Ingredients

• 4 bone-in, skin-on chicken thighs
• A couple of sweet potatoes, peeled and cubed
• A splash of olive oil
• A pinch of salt and pepper
• A tablespoon of butter
• A dash of cinnamon
• Half a cup of chicken broth

Instructions

1. Preheat your oven to 375°F. This ensures everything cooks evenly and gets that perfect golden color.
2. Season the chicken thighs with salt and pepper. Don’t be shy—this is where the flavor starts.
3. Heat a splash of olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken thighs skin-side down. Cook for about 5 minutes until the skin is crispy and golden. Flip and cook for another 3 minutes. Tip: Don’t move them around too much; letting them sit ensures a crispy skin.
4. While the chicken cooks, boil the sweet potatoes in a pot of water until tender, about 15 minutes. Drain and mash with butter, cinnamon, and a pinch of salt. Tip: For extra creaminess, add a splash of the chicken broth to the mash.
5. Pour the chicken broth into the skillet around the chicken thighs. This keeps everything moist and adds flavor.
6. Transfer the skillet to the oven and bake for 20 minutes, or until the chicken is cooked through. Tip: The chicken is done when a thermometer reads 165°F in the thickest part.

Zesty and comforting, the chicken thighs come out juicy with a crispy skin, while the sweet potato mash is velvety with a hint of warmth from the cinnamon. Serve it with a simple green salad to round out the meal, or spoon the mash right onto the plate and top with a chicken thigh for a rustic presentation.

Mediterranean Style Chicken Thighs

Unbelievably easy and packed with flavor, these Mediterranean Style Chicken Thighs are your ticket to a delicious dinner without the fuss. You’ll love how the herbs and spices bring a sunny, vibrant taste to your table.

Ingredients

• 4 bone-in, skin-on chicken thighs
• A couple of tablespoons of olive oil
• A splash of lemon juice
• 2 cloves of garlic, minced
• A teaspoon of dried oregano
• A pinch of salt and pepper
• A handful of cherry tomatoes, halved
• A small bunch of fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F. This ensures your chicken cooks evenly and gets that perfect crisp.
2. In a bowl, mix the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Tip: Letting the chicken marinate in this mix for even 10 minutes boosts the flavor.
3. Place the chicken thighs skin-side up in a baking dish. Pour the marinade over them, making sure each piece is well coated.
4. Scatter the halved cherry tomatoes around the chicken. They’ll roast and become sweet, adding a lovely contrast.
5. Bake for 35-40 minutes, or until the chicken skin is golden and crispy, and the internal temperature reaches 165°F. Tip: Use a meat thermometer to avoid overcooking.
6. Sprinkle the chopped parsley over the top right before serving for a fresh, herby finish. Tip: Let the chicken rest for 5 minutes after baking to keep it juicy.

Vibrant and juicy, these chicken thighs are a dream with their crispy skin and tender meat. Serve them over a bed of fluffy couscous or with a side of roasted veggies for a meal that feels like a getaway to the Mediterranean.

Healthy Chicken Thigh Tacos

Unbelievably easy and packed with flavor, these Healthy Chicken Thigh Tacos are your next weeknight dinner hero. You’ll love how simple they are to whip up, and the juicy, tender chicken paired with fresh toppings is a game-changer.

Ingredients

• 1.5 lbs of chicken thighs, boneless and skinless
• A couple of tablespoons of olive oil
• A splash of lime juice
• 2 cloves of garlic, minced
• A teaspoon of cumin
• A teaspoon of smoked paprika
• Salt, just a pinch
• A handful of corn tortillas
• Your favorite toppings—think sliced avocado, chopped cilantro, and a dollop of Greek yogurt

Instructions

1. Preheat your skillet over medium heat and add a couple of tablespoons of olive oil.
2. While the skillet heats, toss the chicken thighs with lime juice, minced garlic, cumin, smoked paprika, and a pinch of salt. Tip: Letting the chicken marinate for even 10 minutes boosts the flavor.
3. Add the chicken to the skillet. Cook for about 6 minutes on each side, or until the internal temperature hits 165°F. Tip: Don’t overcrowd the skillet to get a nice sear.
4. Once cooked, let the chicken rest for a few minutes before slicing it into strips. Tip: Resting keeps the juices in.
5. Warm the corn tortillas in a dry skillet for about 30 seconds on each side.
6. Assemble your tacos with chicken strips and your favorite toppings.

Light, flavorful, and with just the right amount of zest, these tacos are a crowd-pleaser. Try serving them with a side of black beans or a crisp salad for a complete meal.

Chicken Thighs with Brussels Sprouts and Bacon

Oh, you’re going to love this one-pan wonder that’s perfect for those nights when you want something hearty without the hassle. Chicken thighs get cozy with Brussels sprouts and bacon, making every bite a delicious mix of savory and sweet.

Ingredients

• 4 bone-in, skin-on chicken thighs
• A couple of cups of Brussels sprouts, halved
• 4 slices of bacon, chopped
• A splash of olive oil
• Salt and pepper, just enough to season
• A tablespoon of maple syrup for that sweet touch

Instructions

1. Preheat your oven to 400°F because we’re going for crispy skin and tender sprouts.
2. Heat a splash of olive oil in a large oven-safe skillet over medium heat. Add the chopped bacon and cook until it’s just crispy, about 5 minutes. Tip: Keep an eye on it to avoid burning.
3. Remove the bacon with a slotted spoon, leaving the fat in the pan. This is flavor gold.
4. Season the chicken thighs with salt and pepper, then place them skin-side down in the skillet. Cook for about 6 minutes until the skin is golden brown. Tip: Don’t rush this step; the crispier, the better.
5. Flip the chicken, add the Brussels sprouts around it, and drizzle everything with maple syrup. Scatter the cooked bacon on top.
6. Transfer the skillet to the oven and bake for 20 minutes, or until the chicken is cooked through and the sprouts are tender. Tip: Use a meat thermometer to check the chicken reaches 165°F.

Now, the chicken comes out juicy with a sticky-sweet glaze, while the Brussels sprouts are caramelized and packed with bacon goodness. Try serving it over a bed of creamy polenta to soak up all those delicious pan juices.

Healthy Chicken Thigh and Broccoli Casserole

Just when you thought casseroles couldn’t get any cozier, here comes a dish that’s both comforting and good for you. This Healthy Chicken Thigh and Broccoli Casserole is your weeknight hero, packed with flavor and ready in a flash.

Ingredients

• 4 boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 cups of broccoli florets, because we’re keeping it green
• 1 cup of shredded cheddar cheese, for that gooey goodness
• 1/2 cup of Greek yogurt, to keep things creamy and light
• A splash of olive oil, for cooking
• A couple of garlic cloves, minced, because flavor
• 1 tsp of smoked paprika, for a little kick
• Salt and pepper, just enough to season

Instructions

1. Preheat your oven to 375°F (190°C). Let’s get it nice and toasty.
2. Heat a splash of olive oil in a skillet over medium heat. Add the chicken pieces and cook until they’re golden brown, about 5 minutes. Tip: Don’t overcrowd the pan to get a good sear.
3. Toss in the minced garlic and smoked paprika, stirring for about 30 seconds until fragrant. This is where the magic starts.
4. Add the broccoli florets to the skillet, mixing well with the chicken. Cook for another 3 minutes, just until the broccoli starts to soften. Tip: Keep the broccoli crisp-tender for the best texture.
5. Remove from heat and stir in the Greek yogurt and half of the cheddar cheese. Season with salt and pepper to your liking.
6. Transfer the mixture to a baking dish and sprinkle the remaining cheese on top. Bake for 15 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.

So there you have it—a casserole that’s creamy, cheesy, and packed with protein and veggies. Serve it over a bed of quinoa for an extra health kick, or enjoy it straight from the dish for the ultimate comfort food experience.

Conclusion

These 16 delicious and healthy chicken thigh recipes prove that nutritious meals can also be incredibly tasty. Whether you’re looking for quick weeknight dinners or something special for the weekend, there’s something here for everyone. We’d love to hear which recipes become your favorites—leave a comment below! And if you found this roundup helpful, please share it on Pinterest to spread the love for healthy cooking. Happy cooking!