Description
This Spinach and Cheese Stuffed Chicken features tender chicken breasts filled with a creamy blend of ricotta, mozzarella, and fresh spinach. Baked to perfection, it’s a flavorful dish that makes it easy to enjoy greens in your meal. Perfect for a satisfying dinner!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon Italian seasoning
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- Fresh basil leaves for garnish (optional)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add the chopped spinach to the skillet and cook for 2-3 minutes, stirring frequently, until the spinach is wilted. Remove from heat and let it cool slightly.
- In a mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, cooked spinach, salt, black pepper, red pepper flakes (if using), and Italian seasoning. Mix well until all ingredients are thoroughly combined.
- Preheat your oven to 375°F (190°C).
- Place the chicken breasts on a cutting board. Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through.
- Season the outside of the chicken breasts with salt and black pepper.
- Take a generous amount of the spinach and cheese filling and stuff it into each chicken breast pocket. Use toothpicks to secure the opening if necessary, ensuring the filling stays inside during cooking.
- Once all the chicken breasts are stuffed, place them in a greased baking dish.
- In a small bowl, mix the chicken broth and lemon juice together. Pour this mixture over the stuffed chicken breasts in the baking dish.
- Cover the baking dish with aluminum foil to keep the chicken moist while it cooks.
- Bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Once cooked, remove the chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist.
- Carefully remove the toothpicks from the stuffed chicken breasts, if used.
- Slice the chicken in half to reveal the delicious spinach and cheese filling inside.
- Serve the stuffed chicken on a plate, drizzling some of the pan juices over the top for added flavor.
- Garnish with fresh basil leaves if desired, and pair with your choice of side dishes such as roasted vegetables, rice, or a fresh salad.
Notes
- For added flavor, consider marinating the chicken breasts in a mixture of olive oil, lemon juice, and herbs for a few hours before stuffing.
- Feel free to customize the filling by adding other ingredients such as sun-dried tomatoes, artichokes, or different types of cheese.
- If you prefer a crispy exterior, you can sear the stuffed chicken breasts in a hot skillet for 2-3 minutes on each side before baking.
- Make sure to check the internal temperature of the chicken with a meat thermometer to ensure it is fully cooked.
- Prep Time: 20 minutes
- Cook Time: 40 minutes