Description
This Spinach Stuffed Chicken Breast recipe features juicy chicken breasts filled with a savory mixture of sautéed spinach, ricotta, mozzarella, and Parmesan cheeses, enhanced with garlic and oregano. The chicken is seared for a golden crust and finished in the oven, resulting in a flavorful, cheesy, and tender dish perfect for a family dinner or special occasion.
Ingredients
Scale
Chicken and Filling
- 4 boneless, skinless chicken breasts
- 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
- 1 tablespoon fresh lemon juice (optional, for extra flavor)
Oils and Seasoning
- 2 tablespoons olive oil
- 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 prevent sticking.
- Cook Spinach: Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the chopped spinach and sauté for 2-3 minutes until wilted. Remove from heat and allow to cool slightly.
- Prepare Filling: In a mixing bowl, combine the cooked spinach, ricotta, mozzarella, Parmesan cheeses, minced garlic, dried oregano, salt, and pepper. Mix thoroughly until ingredients are well incorporated.
- Create Pocket in Chicken: Using a sharp knife, cut a horizontal slit into the thickest part of each chicken breast to form a pocket, being careful not to cut all the way through.
- Stuff Chicken Breasts: Spoon the spinach and cheese mixture into each pocket. Secure the opening with toothpicks or kitchen twine to hold the filling securely inside.
- Sear Chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the stuffed chicken breasts and sear them for 2-3 minutes per side until golden brown.
- Bake 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 from the oven and let the chicken rest for 5 minutes. Optionally, drizzle with fresh lemon juice for an added bright flavor before serving.
Notes
- Make sure not to cut all the way through the chicken breasts to keep the filling secure.
- Using toothpicks or kitchen twine is essential to prevent the filling from spilling out during cooking.
- Letting the chicken rest after baking ensures juices redistribute, making the meat tender and juicy.
- You can substitute spinach with kale or Swiss chard for a different flavor profile.
- To make this recipe gluten-free, verify that the cheese used does not contain any additives with gluten.
