Spinach-artichoke dip is a classic for a reason. You can't beat the combination of warm cheese, spinach, and artichokes — unless, of course, you add sun-dried tomatoes to the mix and stuff it inside crispy chicken thighs.

These stuffed chicken thighs might look and sound impressive, but they're actually super easy to pull together in about 30 minutes.

We're using bone-in, skin-on chicken thighs here, which means you'll get juicy chicken and crispy skin — win-win! The skin acts as a kind of "blanket" to hold the filling (a mixture of goat cheese, cream cheese, spinach, artichoke hearts, sun-dried tomatoes, basil, and salt and pepper). You simply stuff a spoonful of the filling under the skin, and then sear the chicken thighs, skin-side down, in a hot cast iron skillet until golden-brown and crisp.

Once you turn the chicken thighs over, you pour some chicken broth into the skillet, cover it all with foil, and bake in the oven until the chicken is completely cooked through.

You can eat these as is, or serve with a simple green salad and a starch (like roasted potatoes, rice, or quinoa). Either way, you're in for a delicious dinner!