Delight your family and guests with the rich, comforting flavors of Stuffed Chicken Thighs (Töltött Csirkecomb) — a classic Hungarian dish that turns humble ingredients into a showstopping main course.
Tender, boneless chicken thighs are generously filled with a savory stuffing of finely chopped mushrooms, sweet caramelized onions, fresh herbs, and aromatic garlic, creating a moist, flavor-packed center.
Each thigh is then pan-fried to achieve a golden, crispy exterior while staying incredibly juicy on the inside. Perfect for elegant dinners, cozy Sunday meals, or celebrating special occasions, this beloved Hungarian favorite brings together traditional techniques and homestyle warmth in every bite.
Paired with buttery mashed potatoes, rice, or a crisp salad, these stuffed chicken thighs offer an authentic, mouthwatering taste of Hungary’s rich culinary heritage — a true comfort dish that’s both rustic and refined.
⦁ 4 chicken thighs, boneless
⦁ 100 g (3½ oz) mushrooms, finely chopped
⦁ 3–4 tbsp oil, plus extra for frying
⦁ 100 ml (3½ fl. oz) milk
⦁ 1 egg
⦁ 1 small onion, finely chopped
⦁ 1 bunch fresh parsley, chopped
⦁ 2 garlic cloves, minced
⦁ Salt and ground black pepper, to taste
1. Season chicken thighs with salt and pepper; set aside.
2. Heat oil in a pan over medium heat (160–175°C / 320–350°F); sauté onion until translucent. Add mushrooms and cook until soft.
3. Stir in parsley, garlic, milk, and beaten egg; cook for 2 minutes until thickened.
4. Spoon stuffing onto each chicken thigh; roll up and secure with toothpicks or cooking needles.
5. Fry stuffed thighs in hot oil over medium-high heat (180–200°C / 350–400°F) until browned on all sides. Cover, reduce heat, and cook until juices run clear, about 20 minutes.
🛒 Choosing Ingredients
✔ Chicken Thighs – Use boneless, skinless thighs; they stay juicier than breasts and roll easily
✔ Mushrooms – Choose fresh white or cremini mushrooms for a mild, earthy flavor; avoid overripe mushrooms, which can make stuffing watery
✔ Herbs – Fresh parsley brings classic Hungarian flavor; add thyme or marjoram if you want deeper herbal notes
✔ Milk & Egg – These bind the stuffing, keeping it creamy and cohesive inside the chicken
👩🍳 Preparation Tips
✔ Flatten Evenly – Lightly pound chicken thighs between sheets of plastic wrap to about 1 cm (½ inch) thick for easy rolling and even cooking
✔ Cook Stuffing Until Thick – Simmer stuffing until it thickens enough to hold its shape; overly wet stuffing will leak during frying
✔ Secure Tightly – Use toothpicks or short skewers to keep thighs neatly rolled and stuffing intact
✔ Season Generously – Don’t skimp on salt and pepper, both inside the stuffing and outside the chicken, for balanced flavor
🔥 Cooking Techniques & Temperatures
✔ Sautéing Onions – Heat oil in a pan over medium heat (160–175°C / 320–350°F); sauté chopped onions for about 4–5 minutes until soft and translucent
✔ Cooking Mushrooms – After adding mushrooms, continue over medium heat (160–175°C / 320–350°F) for 5 minutes until mushrooms soften and release their juices
✔ Cooking Stuffing – Stir in parsley, garlic, milk, and beaten egg; cook over medium heat for 2 minutes until mixture thickens to a paste-like consistency
✔ Pan Frying Thighs – Brown stuffed thighs over medium-high heat (180–200°C / 350–400°F) until golden on all sides, about 5–6 minutes
✔ Finishing Temperature – Reduce to low heat (90–95°C / 195–205°F), cover the pan, and cook for 15–20 minutes, turning occasionally, until chicken is cooked through
✔ Internal Temperature – Use a meat thermometer; chicken should reach 75°C (165°F) at the thickest part for safe, juicy meat
✔ Optional Oven Finish – After pan-frying, transfer to an oven preheated to 180°C (350°F) for 5–10 minutes for extra crispiness
🍽 Serving & Storage
✔ Serve Hot – Best enjoyed immediately with mashed potatoes, nokedli (Hungarian dumplings), rice, or a fresh salad
✔ Presentation Tip – Slice stuffed thighs diagonally to reveal the savory mushroom filling for an elegant presentation
✔ Leftovers – Store in an airtight container in the fridge for up to 3 days; reheat gently in a covered pan or oven at 160°C (320°F) until warmed through
✔ Make Ahead – Roll and stuff thighs up to 1 day in advance; cover and refrigerate until ready to cook for convenient meal prep