Description
Chicken breasts filled with spinach, ricotta, and Parmesan, baked until juicy and golden.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 ounces each)
- 10 ounces fresh spinach, washed and thoroughly dried
- 4 ounces cream cheese, softened
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup chopped onion
- 1 tablespoon olive oil
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- 1 tablespoon butter, melted
- 1/4 cup chicken broth
- Optional: Toothpicks for securing the chicken
Instructions
- Heat olive oil in a large skillet over medium heat. Add garlic and onion, sauté for 2-3 minutes until softened and fragrant.
- Add spinach to the skillet and stir frequently until wilted (3-5 minutes).
- Remove from heat, transfer spinach to a colander, and press out excess water.
- Chop the drained spinach and transfer to a mixing bowl.
- Add cream cheese, ricotta cheese, Parmesan cheese, red pepper flakes (if using), and nutmeg to the bowl.
- Season with salt and pepper. Mix well and adjust seasonings to taste.
- Place each chicken breast between plastic wrap and pound to 1/4-1/2 inch thickness.
- Remove plastic wrap and season each chicken breast with salt and pepper on both sides.
- Preheat oven to 375°F (190°C).
- Place a chicken breast on a clean surface. Spoon 1/4 of the spinach filling onto the center, leaving a 1/2-inch border.
- Carefully roll up the chicken breast tightly. Secure with toothpicks if needed.
- Repeat for remaining chicken breasts.
- Lightly grease a baking dish. Place stuffed chicken breasts seam-side down in the dish.
- Brush the tops with melted butter. Pour chicken broth into the bottom of the dish.
- Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Cover with foil if browning too quickly.
- Let rest for 5-10 minutes before serving. Remove toothpicks before serving.
Notes
- For a richer flavor, use a combination of Gruyere and Parmesan cheese in the filling.
- Add sun-dried tomatoes or artichoke hearts to the spinach filling.
- Frozen spinach can be used, thaw completely and squeeze out all the excess water before using it.
- Prepare the stuffed chicken breasts and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
- For a crispy crust, you can bread the chicken breasts before baking. Dip them in beaten egg and then in breadcrumbs seasoned with salt, pepper, and garlic powder.
- If you prefer to grill the chicken, preheat your grill to medium heat and grill the stuffed chicken breasts for about 6-8 minutes per side, or until cooked through.
- Don’t overcook the chicken! Overcooked chicken will be dry and tough. Use a meat thermometer to ensure that it reaches an internal temperature of 165°F (74°C).
- Serve with roasted vegetables, mashed potatoes, quinoa, rice, or a simple green salad. Slice and serve over pasta with sauce.
- Prep Time: 25 minutes
- Cook Time: 30 minutes