Description
This Spinach Stuffed Chicken Breasts recipe features tender boneless chicken breasts filled with a flavorful mixture of sautéed spinach, creamy ricotta, Parmesan, garlic, and a hint of lemon. Topped with melted mozzarella and baked to perfection, it’s a delicious and comforting dish perfect for a family dinner or special occasion.
Ingredients
Scale
Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- Toothpicks or kitchen twine for securing
Filling:
- 2 cups fresh spinach leaves, chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- Zest of 1 lemon
- 1 tablespoon lemon juice
Topping:
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is ready for baking the chicken.
- Prepare Chicken Pockets: Carefully cut a horizontal pocket into each chicken breast without cutting all the way through to hold the filling. Season both sides with salt and pepper evenly.
- Sauté Spinach: Heat olive oil in a skillet over medium heat, add chopped spinach and cook until wilted. Transfer the spinach to a bowl and let it cool slightly to prevent curdling the cheese filling.
- Make Filling: Combine the cooled spinach, ricotta cheese, Parmesan cheese, minced garlic, red pepper flakes (if using), lemon zest, and lemon juice in a bowl. Mix thoroughly until the filling is well combined.
- Stuff Chicken: Spoon the spinach mixture carefully into each chicken breast pocket without overstuffing. Secure the openings with toothpicks or kitchen twine to keep the filling inside while baking.
- Prepare for Baking: Arrange the stuffed chicken breasts in a baking dish. Sprinkle shredded mozzarella cheese evenly over the tops of the chicken breasts.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes until the chicken is fully cooked and juices run clear. The cheese on top should be melted and slightly golden.
- Serve: Remove toothpicks or twine carefully before serving. Garnish with additional lemon zest if desired and serve hot.
Notes
- Use fresh spinach for the best flavor and texture; frozen spinach can be used but must be thoroughly drained and squeezed to remove excess moisture.
- To check for doneness, ensure the internal temperature of the chicken reaches 165°F (74°C).
- Red pepper flakes are optional and can be omitted if you prefer a milder filling.
- Substitute ricotta with cream cheese for a richer filling variation.
- Use kitchen twine or toothpicks securely to avoid the filling spilling during baking.
