Description

Spinach and Ricotta Stuffed Chicken Breasts are a culinary delight that combines juicy chicken with a rich, creamy filling of ricotta cheese and fresh spinach. This comforting dish is perfect for family dinners or impressing guests, offering a gourmet experience right at home. With simple ingredients and easy preparation steps, you can create an unforgettable meal that warms both the heart and the taste buds.

Ingredients

Scale

4 boneless, skinless chicken breasts (about 1.5 lbs)
2 cups fresh spinach
1 cup whole-milk ricotta cheese
3 cloves garlic, minced
½ cup grated Parmesan cheese
2 tsp olive oil
Salt and pepper, to taste
1 cup low-sodium chicken broth
Juice of 1 medium lemon

Instructions

Preheat oven to 400°F (200°C) and spray a baking dish with nonstick cooking spray.
In a skillet, heat olive oil and sauté minced garlic for about one minute. Add spinach and cook until wilted (approx. three minutes). Set aside to cool.
In a mixing bowl, combine ricotta, sautéed spinach, Parmesan, salt, and pepper until well mixed.
Create pockets in each chicken breast using a sharp knife and stuff each pocket with the filling. Secure with toothpicks if needed.
Sear stuffed chicken breasts in the same skillet for three minutes per side until golden brown. Transfer to the prepared baking dish, pouring chicken broth mixed with lemon juice over them.
Bake for about 25 minutes or until the internal temperature reaches 165°F (74°C). Let rest for five minutes before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 stuffed chicken breast (approximately 250g)
Calories: 350
Sugar: 2g
Sodium: 450mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 42g
Cholesterol: 120mg

Keywords: For extra flavor, consider adding sun-dried tomatoes or crushed red pepper flakes to the filling. Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for up to three months.