Description
This delicious Spinach and Cheese Stuffed Chicken Breast recipe features tender chicken breasts filled with a flavorful mixture of fresh spinach, ricotta, mozzarella, and Parmesan cheeses, seasoned with garlic and Italian herbs. The chicken is seared to golden perfection on the stovetop before being baked in the oven, resulting in a juicy, cheesy entrée perfect for a family dinner.
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 prepare for baking the chicken later.
- Prepare Filling: In a medium bowl, combine the chopped fresh spinach, ricotta cheese, shredded mozzarella, grated Parmesan, minced garlic, Italian seasoning, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Create Chicken Pockets: Using a sharp knife, carefully cut a pocket into the side of each chicken breast, making sure not to slice all the way through, creating a cavity for the stuffing.
- Stuff Chicken Breasts: Spoon the prepared spinach and cheese mixture into each chicken breast pocket, packing the filling tightly. Secure each breast with toothpicks or kitchen twine to keep the stuffing inside during cooking.
- Sear Chicken: Heat the olive oil in an oven-safe skillet over medium-high heat. Once hot, sear each stuffed chicken breast for 2 to 3 minutes on each side until they develop a golden-brown crust, which helps lock in the juices.
- Bake: Transfer the skillet with the seared stuffed chicken breasts into the preheated oven. Bake for 20 to 25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Rest and Serve: Remove the skillet from the oven and let the chicken breasts rest for a few minutes before removing toothpicks or twine and serving. This resting period ensures juicy, tender meat.
Notes
- Ensure the chicken is completely cooked by checking the internal temperature with a meat thermometer.
- Substitute spinach with kale or Swiss chard for a different flavor profile.
- You can prepare the filling a day ahead to save time on the day of cooking.
- If you don’t have an oven-safe skillet, sear the chicken in a regular pan then transfer the breasts to a baking dish before baking.
- Remove toothpicks carefully before serving to avoid choking hazards.
