Description
This Spinach and Cheese Stuffed Chicken Breast recipe features tender chicken breasts filled with a creamy mixture of spinach, ricotta, mozzarella, and Parmesan cheeses, seasoned with garlic and Italian herbs. Seared to a golden brown on the stovetop and finished in the oven, this dish offers a flavorful and elegant meal perfect for weeknight dinners or special occasions.
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 finishing the chicken after searing.
- Prepare filling: In a bowl, combine chopped spinach, ricotta cheese, shredded mozzarella, grated Parmesan, minced garlic, Italian seasoning, salt, and black pepper. Mix well to form a flavorful cheese and spinach filling.
- Create pockets: Using a sharp knife, carefully cut a pocket into the thickest part of each chicken breast without cutting through the other side, creating space to stuff the filling.
- Stuff chicken: Spoon the spinach and cheese mixture into each chicken breast pocket. Pack the filling tightly, then secure the openings with toothpicks or kitchen twine to hold the filling inside.
- Sear chicken: Heat the 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 nice golden-brown crust.
- Bake chicken: Transfer the skillet with the seared stuffed chicken breasts to the preheated oven. Bake for 20-25 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Rest and serve: Remove the chicken from the oven and let it rest for a few minutes to allow juices to redistribute before serving for maximum tenderness and flavor.
Notes
- Make sure not to overstuff the chicken breasts to prevent filling from leaking during cooking.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
- Allowing the chicken to rest after cooking helps maintain juiciness.
- Optional: Remove toothpicks or twine before serving for easier eating.
- This recipe pairs well with a side of roasted vegetables or a fresh salad.
