Description
This Spinach Stuffed Chicken Breasts recipe features tender chicken breasts filled with a flavorful mixture of sautéed spinach, creamy ricotta, sharp Parmesan, garlic, and a hint of lemon. Topped with melted mozzarella and baked to perfection, this dish is a delicious and nutritious dinner option that’s easy to prepare and sure to impress.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- Toothpicks or kitchen twine
Spinach 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 the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken later.
- Prepare Chicken Pockets: Carefully cut a horizontal pocket into each chicken breast without slicing all the way through. Season both sides generously with salt and pepper.
- Sauté Spinach: Heat olive oil in a skillet over medium heat. Add the chopped spinach and cook until wilted, then transfer to a bowl to cool slightly.
- Mix Filling: Combine the cooled spinach with ricotta cheese, grated Parmesan cheese, minced garlic, red pepper flakes, lemon zest, and lemon juice. Stir until the mixture is evenly combined.
- Stuff Chicken: Spoon the spinach mixture into each chicken breast pocket carefully, avoiding overstuffing. Secure the openings with toothpicks or kitchen twine to keep the filling inside during baking.
- Assemble for Baking: Place the stuffed chicken breasts in a baking dish. Evenly sprinkle shredded mozzarella cheese on top of each breast.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked through and the juices run clear when pierced.
- Serve: Remove toothpicks or twine before serving. Serve the chicken hot, optionally garnished with additional lemon zest for a fresh finish.
Notes
- Ensure not to cut through the chicken breasts completely when creating pockets.
- Red pepper flakes are optional; omit for a milder flavor.
- Use fresh spinach for the best texture and flavor. Frozen spinach can be used but must be fully thawed and drained.
- Check internal temperature of chicken reaches 165°F (74°C) for safe consumption.
- This dish pairs well with a side of roasted vegetables or a light salad.
