Description
A delicious and healthy Spinach Stuffed Chicken Breast recipe featuring juicy chicken breasts stuffed with a flavorful mixture of spinach, ricotta, mozzarella, and Parmesan cheeses. The chicken is seared to golden perfection and then baked to ensure a juicy, cheesy filling perfect for a wholesome dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
- Toothpicks or kitchen twine (for securing chicken)
Stuffing
- 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
Optional
- 1 tablespoon fresh lemon juice (for extra flavor)
Instructions
- Preheat 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 stuffed chicken.
- Cook Spinach: Heat 1 tablespoon of olive oil in a medium skillet over medium heat, then add the chopped spinach and cook for 2-3 minutes until wilted. Remove from heat and let it cool to avoid melting the cheese too soon when mixed.
- Prepare Filling: In a mixing bowl, combine the cooked spinach, ricotta, mozzarella, Parmesan, minced garlic, dried oregano, salt, and pepper. Mix thoroughly until all ingredients are well incorporated to create a flavorful stuffing.
- Create Chicken Pockets: Carefully cut a horizontal slit in the thickest part of each chicken breast to create a pocket, making sure not to slice through entirely. This pocket will hold the cheese and spinach filling.
- Stuff Chicken: Spoon the spinach and cheese mixture evenly into each chicken breast pocket, then secure the openings with toothpicks or kitchen twine to keep the filling inside during cooking.
- Sear Chicken: In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the stuffed chicken breasts and sear each side for 2-3 minutes until golden brown and nicely caramelized.
- 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 cheese 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. Optionally, drizzle with fresh lemon juice before serving for a bright, fresh flavor.
Notes
- Ensure chicken breasts are of even thickness for uniform cooking.
- Do not overstuff the pockets to prevent filling from leaking out during cooking.
- Use a meat thermometer to verify that chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- Letting the chicken rest after baking keeps it juicy and tender.
- Fresh lemon juice enhances flavor but is optional.
