Description

This Spinach Stuffed Chicken Breast recipe features tender chicken breasts filled with a flavorful mixture of sautéed spinach, ricotta, mozzarella, and Parmesan cheeses, all seasoned with garlic and oregano. The chicken is seared to a golden brown on the stovetop before finishing in the oven, resulting in a juicy, cheesy, and healthy main dish perfect for a family dinner or special occasion.

Ingredients

Scale

Chicken

4 boneless, skinless chicken breasts
2 tablespoons olive oil
Toothpicks or kitchen twine (for securing chicken)

Filling

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
Salt and pepper, to taste

Optional

1 tablespoon fresh lemon juice (optional, for extra flavor)

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Instructions

Preheat Oven: Preheat the 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 breasts.
Sauté Spinach: Heat 1 tablespoon olive oil in a medium skillet over medium heat, add chopped spinach, and cook for 2-3 minutes until wilted. Remove from heat and allow to cool, which prevents excess moisture in the filling.
Prepare Filling: In a bowl, combine the cooked spinach with ricotta, mozzarella, Parmesan cheese, minced garlic, dried oregano, salt, and pepper. Mix thoroughly to create a uniform stuffing mixture.
Create Chicken Pockets: Using a sharp knife, cut horizontally through the thickest part of each chicken breast, creating a pocket without slicing all the way through, to hold the filling securely.
Stuff Chicken: Spoon the spinach and cheese mixture into each chicken breast pocket. Secure the opening with toothpicks or kitchen twine to keep the filling from spilling out during cooking.
Sear Chicken: Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the stuffed chicken breasts and sear for 2-3 minutes on each side until they develop a golden-brown crust for added flavor and texture.
Bake Chicken: Transfer the seared chicken breasts to the prepared baking dish and bake in the oven for 20-25 minutes until the chicken is cooked through with an internal temperature of 165°F (75°C) and the filling is hot and bubbly.
Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes to retain juices. Optionally, drizzle with fresh lemon juice to enhance the flavor before serving.

Notes

Make sure not to cut all the way through the chicken breasts to hold the stuffing well.
Letting the chicken rest after baking helps keep it juicy and tender.
Use fresh spinach for best flavor, but frozen spinach can be substituted if thawed and well-drained.
To avoid spills, secure the chicken pockets tightly with toothpicks or kitchen twine.
Check the internal temperature with a meat thermometer to ensure the chicken is fully cooked.
The optional lemon juice adds a nice fresh brightness but can be omitted if preferred.