Description
This Spinach Stuffed Chicken Breast recipe features tender chicken breasts filled with a creamy blend of spinach, ricotta, mozzarella, and Parmesan cheeses. The chicken is first seared to golden perfection and then baked to ensure the filling is hot and bubbly, resulting in a flavorful and satisfying meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Toothpicks or kitchen twine (for securing chicken)
Filling
- 3 cups 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 teaspoon dried oregano
- Salt and pepper, to taste
Optional
- 1 tablespoon fresh lemon juice (optional, for extra flavor)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil or non-stick spray to prepare for baking the chicken later.
- Cook the Spinach: Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the chopped spinach and cook for 2-3 minutes until wilted. Remove from heat and set aside to cool.
- Prepare the Filling: In a mixing bowl, combine the cooked spinach, ricotta cheese, shredded mozzarella, grated Parmesan, minced garlic, dried oregano, salt, and pepper. Mix all ingredients together until well combined.
- Create Chicken Pockets: Using a sharp knife, carefully cut a horizontal slit into the thickest part of each chicken breast to create a pocket, being cautious not to slice all the way through.
- Stuff the Chicken: Fill each chicken breast pocket with the spinach and cheese mixture. Secure the opening with toothpicks or kitchen twine to hold the filling in place during cooking.
- Sear the Chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the stuffed chicken breasts and sear each side for 2-3 minutes until they develop a golden brown crust.
- Bake the Chicken: Transfer the seared chicken breasts to the prepared baking dish. Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (75°C) and the filling is hot and bubbly.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes to allow juices to redistribute. Drizzle with fresh lemon juice if desired before serving.
Notes
- Ensure not to cut all the way through the chicken breasts when creating pockets to keep the filling secure.
- Searing the chicken before baking helps lock in moisture and adds a beautiful golden color.
- Use a meat thermometer to confirm the chicken is fully cooked at 165°F (75°C).
- Fresh lemon juice adds a bright flavor but can be omitted if preferred.
- Leftover stuffed chicken can be refrigerated for up to 3 days and reheated gently to preserve moisture.
