Spinach Stuffed Chicken Breast (Printer-Friendly Layout)
Juicy chicken breasts stuffed with wilted spinach, creamy ricotta, mozzarella, and Parmesan, seared golden and baked to perfection.
# Ingredients You'll Need:
→ Protein
01 -
4 boneless, skinless chicken breasts
→ Produce
02 -
3 cups fresh spinach, chopped
03 -
2 cloves garlic, minced
04 -
1 tablespoon fresh lemon juice (optional)
→ Dairy
05 -
½ cup ricotta cheese
06 -
½ cup shredded mozzarella cheese
07 -
¼ cup grated Parmesan cheese
→ Pantry
08 -
2 tablespoons olive oil, divided
09 -
1 teaspoon dried oregano
10 -
Salt and pepper, to taste
# Step-by-Step Instructions:
01 -
Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil or non-stick spray and set aside.
02 -
In a medium skillet, warm 1 tablespoon of olive oil over medium heat. Add chopped spinach and sauté for 2-3 minutes until wilted. Remove from heat and allow to cool slightly.
03 -
In a mixing bowl, combine the cooked spinach with ricotta, mozzarella, Parmesan, minced garlic, oregano, salt, and pepper. Stir until it forms a thick, creamy mixture.
04 -
Using a sharp knife, carefully cut a pocket into the thickest side of each chicken breast, being careful not to slice all the way through.
05 -
Stuff each chicken breast with the spinach and cheese mixture. Secure the openings with toothpicks or kitchen twine to keep the filling inside during cooking.
06 -
Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side until golden.
07 -
Transfer the seared chicken to the prepared baking dish. Bake for 20-25 minutes, or until internal temperature reaches 165°F (75°C) and filling is hot and bubbly.
08 -
Let the chicken rest for 5 minutes before serving. Optionally, drizzle with fresh lemon juice for brightness.
# Extra Tips and Tricks:
01 -
For extra flavor, season the outside of the chicken with garlic powder, onion powder, or smoked paprika before searing.
02 -
Ricotta can be substituted with cream cheese or goat cheese for a tangier taste.
03 -
For a lighter version, use part-skim mozzarella and low-fat ricotta, and reduce or omit the Parmesan.
04 -
This dish works with various leafy greens like kale or Swiss chard as alternatives to spinach.
05 -
Leftovers reheat well and make an excellent lunch the next day.