Savory Spinach Stuffed Chicken Breasts

$- 4 boneless, skinless chicken breasts - 2 cups fresh spinach, finely chopped - 1 cup ricotta cheese - ½ cup freshly grated Parmesan cheese - 1 clove garlic, finely minced - 1 teaspoon dried oregano - 1 teaspoon freshly grated lemon zest - Salt and pepper to taste - 2 tablespoons olive oil - ½ teaspoon red pepper flakes (optional for heat) These ingredients create a rich, creamy filling. The spinach adds color and nutrients. The cheeses bring a delightful creaminess. Garlic and lemon zest enhance the flavor. - Fresh herbs like parsley or basil for garnish - Additional spices like thyme or basil - A splash of lemon juice for brightness - Sun-dried tomatoes for a sweet, tangy taste These extras can elevate your dish. Fresh herbs add color and aroma. Extra spices let you customize flavor. - Sharp knife for pocketing chicken - Medium skillet for cooking spinach - Large mixing bowl for combining ingredients - Oven-safe skillet for searing and baking - Toothpicks for securing stuffed chicken Having the right tools makes cooking easier. A sharp knife helps you cut safely and neatly. An oven-safe skillet allows for smooth transitions from stovetop to oven. {{ingredient_image_2}} To start, gather all your ingredients. You will need: - 4 boneless, skinless chicken breasts - 2 cups fresh spinach, finely chopped - 1 cup ricotta cheese - ½ cup freshly grated Parmesan cheese - 1 clove garlic, finely minced - 1 teaspoon dried oregano - 1 teaspoon freshly grated lemon zest - Salt and pepper to taste - 2 tablespoons olive oil - ½ teaspoon red pepper flakes (if you want some heat) Next, preheat your oven to 375°F (190°C). This helps the chicken cook evenly later. In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute. You want it to smell great but not burn. Then, toss in the chopped spinach. Cook for about 2-3 minutes until it wilts down. Once done, remove the skillet from heat and let the spinach mix cool a bit. In a large bowl, combine the wilted spinach, ricotta, Parmesan, oregano, lemon zest, red pepper flakes (if you chose to use them), and a pinch of salt and pepper. Stir until everything is creamy and well mixed. Now, take each chicken breast and carefully cut a pocket in it. Slice horizontally but don't cut all the way through. You want to hold the filling inside. Generously fill each chicken pocket with the spinach and cheese mix. Make sure it’s evenly spread. If needed, use toothpicks to secure the openings so the filling stays put. Heat the last tablespoon of olive oil in an oven-safe skillet over medium-high heat. When it’s hot, place your stuffed chicken breasts in the skillet. Sear them for about 3-4 minutes on each side until they are golden brown. Once seared, carefully transfer the skillet to your preheated oven. Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C). When the chicken is done, take the skillet out of the oven. Let the chicken rest for about 5 minutes. Don’t forget to remove any toothpicks before serving. For a lovely presentation, serve the stuffed chicken on a bed of sautéed mixed vegetables or alongside creamy mashed potatoes. Add a sprinkle of fresh herbs for color and flavor. Enjoy your delightful dish! To cook chicken just right, follow these tips: - Use a meat thermometer. Aim for 165°F (75°C) inside. - Let the chicken rest. After cooking, rest it for 5 minutes. This keeps it juicy. - Don’t crowd the pan. Give each chicken piece space to cook evenly. You can cook spinach stuffed chicken in different ways: - Grilling. Grill on medium heat for a smoky flavor. Cook each side for 6-7 minutes. - Air frying. Preheat your air fryer to 375°F (190°C). Cook for about 20 minutes. This keeps the chicken juicy and adds a nice crisp. To make healthier choices, try these swaps: - Ricotta cheese. Substitute with low-fat cottage cheese for fewer calories. - Parmesan cheese. Use nutritional yeast for a dairy-free option. - Olive oil. Replace with a light cooking spray to cut down on fat. Pro Tips Use Fresh Ingredients: Fresh spinach and high-quality cheeses make a significant difference in flavor. Opt for ricotta and Parmesan that are freshly grated for a creamier texture. Don’t Overstuff: While it’s tempting to fill the chicken breasts to the brim, overstuffing can lead to the filling leaking out during cooking. Aim for a generous but manageable amount. Let it Rest: After baking, allow the chicken to rest for at least 5 minutes. This helps the juices redistribute, resulting in a juicier and more flavorful dish. Experiment with Herbs: Feel free to experiment with different herbs like thyme or basil in the stuffing. They can elevate the dish and add a unique twist to the flavor profile. {{image_4}} You can mix it up with different cheeses. Try using feta cheese for a tangy twist. Cream cheese can make the filling extra creamy. For a richer flavor, add some goat cheese. Each cheese gives the dish a unique taste. If you prefer a vegetarian meal, use large portobello mushrooms. Remove the stems and gills first. Then, fill them with the same spinach mixture. Bake until the mushrooms are tender. This option is hearty and satisfying, perfect for plant lovers. Get creative with herbs! Fresh basil or thyme adds nice flavor. You can also add seasonal vegetables. Chopped sun-dried tomatoes or artichokes enhance the filling's taste. Mixing in roasted red peppers can add a sweet touch. These small changes can make a big difference in flavor. To store leftover spinach stuffed chicken breasts, let them cool to room temperature. After that, wrap each breast in plastic wrap or foil. Place them in an airtight container. You can keep them in the fridge for up to 3 days. This method keeps the chicken moist and flavorful. When reheating, avoid drying out the chicken. Preheat your oven to 350°F (175°C). Place the stuffed chicken in an oven-safe dish. Add a splash of chicken broth or water to keep it moist. Cover the dish with foil. Heat for about 15-20 minutes, or until warmed through. This keeps the filling creamy and the chicken tender. You can freeze spinach stuffed chicken breasts for later use. Wrap them tightly in plastic wrap, then place them in a freezer bag. Label the bag with the date. The chicken can stay frozen for up to 3 months. To thaw, move the chicken to the fridge for 24 hours before cooking. This slow thaw keeps the texture nice. After thawing, you can reheat as mentioned above. Enjoy a tasty meal even on busy days! Cooking spinach stuffed chicken breasts takes about 50 minutes. First, you prep the chicken in 15 minutes. Then, you will bake it for 25 to 30 minutes at 375°F (190°C). The chicken should reach 165°F (75°C) inside when done. Yes, you can make spinach stuffed chicken breasts ahead of time. Prepare the chicken and filling, and stuff the breasts. Then, cover and refrigerate them for up to 24 hours. When ready, sear and bake as directed. Spinach stuffed chicken breasts pair well with various sides. Try serving them with creamy mashed potatoes or sautéed mixed vegetables. You can also add a fresh salad or garlic bread for a complete meal. To check if the chicken is cooked through, use a meat thermometer. Insert it into the thickest part of the breast. The internal temperature should be at least 165°F (75°C). If you do not have a thermometer, cut into the chicken. The juices should run clear, not pink. Yes, you can use frozen spinach instead of fresh. Thaw the spinach and drain any excess water before using it. This helps prevent the filling from getting too watery. Use about 1 cup of thawed spinach for this recipe. In this blog post, we explored how to make delicious spinach stuffed chicken breasts. We covered the key ingredients, step-by-step cooking methods, and helpful tips. You learned various flavor options and how to store your leftovers. Cooking these chicken breasts can be a fun and easy way to impress. Experiment with your ingredients and make this dish your own. It’s a tasty meal that you can enjoy any day. Happy cooking!$

Savory Spinach Stuffed Chicken Breasts

Delicious chicken breasts stuffed with a creamy spinach and cheese mixture.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
2 cups fresh spinach, finely chopped
1 cup ricotta cheese
0.5 cup freshly grated Parmesan cheese
1 clove garlic, finely minced
1 teaspoon dried oregano
1 teaspoon freshly grated lemon zest
to taste salt and pepper
2 tablespoons olive oil
0.5 teaspoon red pepper flakes (optional for heat)

Instructions

Begin by preheating your oven to 375°F (190°C).
In a medium skillet over medium heat, pour 1 tablespoon of olive oil. Once hot, add the minced garlic and sauté for about 1 minute, or until it becomes aromatic and golden.
Toss the chopped spinach into the skillet and cook for approximately 2-3 minutes, stirring often, until it wilts down. After cooking, remove the skillet from heat and allow the spinach mixture to cool slightly.
In a large mixing bowl, combine the wilted spinach with the ricotta cheese, grated Parmesan cheese, oregano, lemon zest, red pepper flakes (if using), and a sprinkle of salt and pepper. Stir until all ingredients are well incorporated and creamy.
Using a sharp knife, carefully make an incision in each chicken breast to create a pocket, slicing horizontally but being cautious not to cut all the way through.
Generously fill each chicken breast pocket with the spinach and cheese mixture, ensuring an even distribution among all breasts. If necessary, secure the openings with toothpicks to keep the stuffing inside.
Heat the remaining tablespoon of olive oil in an oven-safe skillet over medium-high heat. Once hot, place the stuffed chicken breasts in the skillet and sear them for about 3-4 minutes on each side, or until they achieve a golden-brown crust.
Once seared, transfer the skillet to your preheated oven and bake for 25-30 minutes, or until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (75°C).
Carefully remove the skillet from the oven and allow the chicken to rest for 5 minutes. Remove any toothpicks before serving.

Notes

For a stunning presentation, serve with sautéed mixed vegetables or creamy mashed potatoes.

Keyword chicken, dinner, ricotta, spinach, stuffed