Description
A delicious and hearty Spinach and Cheese Stuffed Chicken Breast recipe featuring a savory blend of ricotta, mozzarella, Parmesan, and fresh spinach, perfectly seared and baked to juicy perfection. This dish makes an elegant and satisfying meal that’s easy to prepare and sure to impress.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Toothpicks or kitchen twine for securing
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 get it ready for baking the chicken.
- Prepare Filling: In a bowl, combine chopped spinach, ricotta cheese, shredded mozzarella, grated Parmesan, minced garlic, Italian seasoning, salt, and black pepper. Mix all ingredients thoroughly to create the flavorful stuffing.
- Create Chicken Pockets: Using a sharp knife, carefully cut a pocket into the thick side of each chicken breast, taking care not to slice all the way through.
- Stuff Chicken Breasts: Fill each chicken breast pocket with the prepared spinach and cheese mixture, packing it tightly inside. Secure the opening with toothpicks or kitchen twine to hold the stuffing in place during cooking.
- Sear Chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Place each stuffed chicken breast in the skillet and sear for 2-3 minutes on each side until they develop a golden-brown crust.
- Bake in Oven: Transfer the skillet with the seared chicken breasts to the preheated oven. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked and juicy.
- Rest and Serve: Remove the chicken from the oven and let it rest for a few minutes before serving. This helps the juices redistribute and results in a moist, tender dish.
Notes
- Use a meat thermometer to ensure the chicken is fully cooked to 165°F (74°C).
- Make sure to secure the stuffed chicken breasts tightly to prevent filling from spilling out during cooking.
- You can substitute spinach with kale or swiss chard for a variation.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
