Spinach Stuffed Chicken Breast (Print-Friendly Version)
Tender chicken breasts stuffed with a creamy spinach and three-cheese filling, seared until golden and baked to juicy perfection.
# What You'll Need:
01 -
4 boneless, skinless chicken breasts
02 -
2 tablespoons olive oil, divided
03 -
3 cups fresh spinach, chopped
04 -
½ cup ricotta cheese
05 -
½ cup shredded mozzarella cheese
06 -
¼ cup grated Parmesan cheese
07 -
2 cloves garlic, minced
08 -
1 teaspoon dried oregano
09 -
Salt, to taste
10 -
Pepper, to taste
11 -
1 tablespoon fresh lemon juice (optional)
12 -
Toothpicks or kitchen twine, for securing
# How to Make It:
01 -
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or a non-stick spray and set it aside.
02 -
In a medium skillet, warm 1 tablespoon of olive oil over medium heat. Add the chopped spinach and sauté for about 2 to 3 minutes, just until wilted. Remove from heat and allow it 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. Be gentle and avoid slicing 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 -
In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Place the stuffed chicken breasts in the pan and sear them for about 2 to 3 minutes per side until they develop a golden crust.
07 -
Transfer the seared chicken to your prepared baking dish and bake for 20 to 25 minutes, or until the internal temperature reaches 165°F (75°C) and the filling is hot and bubbly.
08 -
Let the chicken rest for 5 minutes before serving. Optionally, drizzle with fresh lemon juice for added brightness.
# Additional Tips:
01 -
For extra flavor, season the outside of the chicken with garlic powder, onion powder, or a pinch of smoked paprika before searing.
02 -
If you don’t have ricotta on hand, use cream cheese or goat cheese as a substitute for a tangier taste.
03 -
For a lighter version, use part-skim mozzarella, low-fat ricotta, and reduce or omit the Parmesan.
04 -
This dish works with other leafy greens like kale or Swiss chard as a substitute for spinach.
05 -
Leftovers reheat well for lunch the next day.