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–+ servings
Four Spinach stuffed chicken breasts in cast iron pan.
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5 from 3 votes

Easy Spinach Stuffed Chicken Breasts

Loaded with a creamy blend of ricotta, mozzarella, and spinach, these Spinach Stuffed Chicken Breasts couldn't be easier to make and are great for dinner, lunch, and anytime in between!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Italian
Servings: 4
Author: James Delmage

Ingredients

  • 4 large chicken breasts
  • salt and pepper to taste
  • 2 tablespoons (28g) butter cubed
  • 2 tablespoons (30ml) olive oil

For the filling

  • 1/3 pound (150g) frozen spinach thawed and drained
  • 1/2 cup (120g) ricotta cheese
  • 1/2 cup (57g) shredded mozzarella cheese
  • 1/2 cup (45g) grated Parmigiano Reggiano cheese
  • 2 teaspoons lemon zest
  • 2 cloves garlic minced
  • 2 tablespoons minced basil
  • 2 tablespoons minced flat-leaf Italian parsley
  • salt and pepper to taste
  • 1 large egg beaten

Instructions

  • Preheat oven to 400°F.
  • Squeeze the excess water from the thawed spinach. Combine the spinach with all of the filling ingredients except the egg. Taste test and season well with salt and pepper. Once satisfied with the taste, mix in the egg.
  • Lay the chicken out on a cutting board and dry well with paper towels. Make a slit or pocket in the chicken, making sure not to cut all of the way through. Season the chicken with salt and pepper on both the interior and exterior.
  • Stuff the chicken breasts with the filling. They can be secured with a toothpick or kitchen twine but it isn't necessary.
  • Heat a large oven-safe pan to medium with the olive oil and butter. Add the chicken and sear until brown on all sides (around 2-3 minutes per side).
  • Place the pan in the oven and bake for 15-20 minutes or until the chicken reaches an internal temp of 160°F.
  • Let the chicken rest for 5-10 minutes before removing the toothpicks and serving. Enjoy!

Notes

  • The chicken can be tied with string or secured with toothpicks though this isn't necessary.  Some of the filling will ooze out and is totally fine.
  • Extra stuffing can be saved in the fridge for up to 3 days and can be used for other dishes such as stuffed zucchini.
  • A simple marinara sauce can be served on the side.
  • Leftovers can be saved for up to 3 days in the fridge and can be reheated in the oven or microwave.

Nutrition

Calories: 501kcal | Carbohydrates: 5g | Protein: 55.6g | Fat: 28.4g | Saturated Fat: 12.4g | Cholesterol: 249mg | Sodium: 404mg | Fiber: 1g | Sugar: 1.9g | Calcium: 332mg | Iron: 3mg

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