Description
A delicious and creamy Spinach and Cheese Stuffed Chicken Breast recipe that features tender chicken breasts filled with a savory blend of fresh spinach, ricotta, mozzarella, and Parmesan cheeses, seasoned with garlic and Italian herbs. Perfectly seared to a golden brown and then baked to juicy perfection, this dish is great for a flavorful and satisfying weeknight dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Toothpicks or kitchen twine
Filling
- 1 cup fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken breasts.
- Prepare Filling: In a mixing bowl, combine the chopped fresh spinach, ricotta cheese, shredded mozzarella, grated Parmesan, minced garlic, Italian seasoning, salt, and black pepper. Mix thoroughly to create the stuffing mixture.
- Create Chicken Pockets: Using a sharp knife, carefully cut a pocket into each chicken breast without slicing all the way through, creating space for the filling.
- Stuff Chicken: Stuff each chicken breast pocket tightly with the prepared spinach and cheese mixture. Secure the opening with toothpicks or kitchen twine to hold the filling in place while cooking.
- Sear Chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Place the stuffed chicken breasts in the skillet and sear for 2-3 minutes on each side until they develop a golden brown crust.
- Bake Chicken: Transfer the skillet to the preheated oven and bake the chicken breasts for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) ensuring the chicken is fully cooked.
- Rest and Serve: Remove chicken from the oven and let it rest for a few minutes before removing toothpicks or twine and serving to allow juices to redistribute for moist, tender chicken.
Notes
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).
- For easier handling, butterfly the chicken breasts if preferred before stuffing.
- Substitute fresh spinach with frozen, thoroughly drained, if fresh is unavailable.
- To make it lower in fat, reduce cheese amounts or use part-skim varieties.
- Serve with a fresh salad or roasted vegetables for a complete meal.
