Description
This easy Spinach Stuffed Chicken Breast recipe is ideal for a delicious and impressive date-night dinner. The chicken breasts are seasoned with garlic, paprika, and pepper on the outside, while the inside is filled with a creamy mixture of cream cheese, ricotta, mozzarella, Parmesan, fresh spinach, and sun-dried tomatoes, creating a perfect blend of flavors and textures.
Ingredients
Chicken
- 2 boneless skinless chicken breasts, halves of about 1 lb
Filling
- 2 oz cream cheese (¼ cup)
- 2 tablespoons ricotta cheese, drained of excess liquid
- 2 tablespoons shredded mozzarella cheese
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon freshly minced garlic
- 1 cup finely chopped fresh spinach, or ⅓ cup frozen, thawed, and squeezed dry
- 2 tablespoons sun-dried tomatoes, patted dry and finely chopped
Seasoning
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ⅛ teaspoon black pepper
- 2 tablespoons oil for cooking
Instructions
- Butterfly the chicken: Place the chicken breasts on a cutting board. Using a sharp knife, carefully slice them open horizontally so that they remain connected on one side, creating a large pocket for the filling.
- Prepare the filling: In a medium bowl, beat together the cream cheese, ricotta, mozzarella, Parmesan, and minced garlic until well combined, either with an electric mixer or a spoon. Stir in the chopped spinach and sun-dried tomatoes until evenly mixed.
- Stuff the chicken: Spoon half of the spinach and cheese mixture into the opening of each butterflied chicken breast. Secure the edges with toothpicks to keep the filling inside while cooking.
- Season the chicken: In a small bowl, combine salt, garlic powder, paprika, and black pepper. Sprinkle this seasoning blend evenly over all sides of the stuffed chicken breasts.
- Sear the chicken: Preheat a heavy skillet over medium-high heat and add 2 tablespoons of oil. Place the stuffed chicken breasts in the skillet and sear for 2-3 minutes on each side to develop a golden-brown crust.
- Cook through: Reduce the heat to medium. Cover the skillet and cook the chicken until the thickest part reaches an internal temperature of 165°F (about 10 minutes). To prevent excessive browning, add a splash of water or broth if needed.
- Optional oven finish: Alternatively, after searing, transfer the skillet or chicken to a preheated 425°F oven and bake for about 10 minutes until fully cooked.
- Rest and serve: Remove the chicken from heat and let it rest for 10 minutes to allow juices to redistribute before serving.
Notes
- Be careful not to overfill the chicken breasts to avoid the filling spilling out during cooking.
- Use fresh spinach for best texture, but frozen spinach is a convenient substitute when properly thawed and squeezed dry.
- If you don’t have an electric mixer, mixing the filling ingredients by hand with a spoon works fine.
- Adjust the seasoning to taste if you prefer more or less spice.
- To ensure even cooking, use a meat thermometer to check for the safe internal temperature of 165°F.
- Removing toothpicks before serving is recommended for safety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
