Description
This Spinach Stuffed Chicken Breast recipe combines tender chicken breasts with a flavorful mixture of sautéed spinach, ricotta, mozzarella, and Parmesan cheeses. The chicken is seared to a golden brown on the stovetop and then baked until cooked through, resulting in a juicy, cheesy, and satisfying main dish perfect for a family dinner or special occasion.
Ingredients
Chicken and Seasonings
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 teaspoon dried oregano
- 1 tablespoon fresh lemon juice (optional, for extra flavor)
Spinach and Cheese Filling
- 2 tablespoons olive oil, divided
- 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
Other
- Toothpicks or kitchen twine (for securing chicken)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). Lightly grease a baking dish with olive oil or non-stick spray to prepare for baking the chicken.
- Sauté Spinach: In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped spinach and cook for 2-3 minutes until wilted. Remove from heat and let cool slightly.
- Prepare Filling: In a bowl, mix the cooked spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, minced garlic, oregano, salt, and pepper until well combined to form the stuffing mixture.
- Create Chicken Pockets: Using a sharp knife, cut a horizontal pocket into the thickest part of each chicken breast carefully, ensuring not to cut all the way through.
- Stuff Chicken Breasts: Spoon the spinach and cheese mixture into each chicken breast pocket and secure the openings with toothpicks or kitchen twine to keep the filling inside.
- Sear Chicken: Heat the remaining 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 golden brown.
- Bake Chicken: Transfer the seared chicken breasts to the prepared baking dish and bake for 20-25 minutes 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. Optionally, drizzle with fresh lemon juice before serving for an added burst of flavor.
Notes
- Ensure not to overfill the chicken breasts to prevent the filling from spilling out during cooking.
- Use a meat thermometer to check for doneness to avoid undercooking or overcooking the chicken.
- For additional flavor, marinate the chicken breasts with olive oil and herbs before stuffing.
- To make this recipe gluten free, confirm the cheeses and seasoning do not contain any gluten additives.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
