Spinach and Cheese Stuffed Chicken
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
25 mins
-
marinade
1 hr
-
Total Time
35 mins
-
Servings
4 servings
-
Calories
327 kcal
-
Course
Main Course
-
Cuisine
American
Spinach and Cheese Stuffed Chicken
Description
Spinach and Cheese Stuffed Chicken combines mild, juicy chicken breasts that are carefully slit to form pockets for a creamy filling made of ricotta, mozzarella, Parmesan cheese, and wilted spinach mixed with garlic. The chicken is seasoned with a rub containing Italian seasoning, red pepper flakes, garlic powder, and onion powder that enhances the chicken’s flavor throughout. Baking at 375 degrees allows the filling to meld softly into the chicken while the outside stays juicy.
The filling offers a smooth, cheesy center with a slight garlic and herb aroma from the seasoning. The use of fresh or well-drained spinach prevents wetness, keeping the texture balanced between tender chicken and creamy cheese. The red pepper flakes add a subtle background heat without overpowering.
This dish works well as a main course served alongside vegetables or starches. It’s practical to marinate the chicken to deepen its flavors and an instant-read thermometer can help ensure doneness at 165 degrees Fahrenheit. Adjust the cheese types if desired, keeping them melty to maintain the smooth filling texture.
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes or to your taste
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 teaspoon salt divided
- 4 chicken breast skinless, boneless
- 4 ounces ricotta cheese
- 4 ounces mozzarella grated
- ¼ cup Parmesan Cheese grated
- 1½ cups spinach steamed just until wilted, squeezed dry with paper towels and chopped, chopped, fresh
- 1 garlic minced, clove
Instructions
- Preheat oven to 375 degrees and grease the 9×13 baking dish with some oil.
- In a small mixing bowl, combine 1 tablespoon Olive Oil, 1 teaspoon Italian Seasoning, ½ teaspoon Red Pepper Flakes, ¼ teaspoon Garlic Powder, ¼ teaspoon Onion Powder, and 1/2 tsp. of the 1 teaspoon Salt, mix well and set aside.
- Place the 4 Skinless Boneless Chicken Breasts one at a time on a cutting board and carefully insert the tip of a sharp knife into the thickest part of the chicken breast. Cut an opening about 4 inches wide to create a pocket without cutting all the way through.
- Pour the prepared rub all over the chicken and using your clean hands generously rub on all sides and inside of the pocket. Refrigerate and let marinate until ready to use.
- While the chicken is marinating, prepare the cheese filling.
- In a mixing bowl, combine 4 ounces Ricotta Cheese, 4 ounces Grated Mozzarella, ¼ cup Grated Parmesan Cheese, 1½ cups Chopped Fresh Spinach, and 1 Garlic Clove (minced). Season with salt and pepper to taste, then mix until well combined.
- Remove the chicken breast from the refrigerator and stuff each breast with the cheese mixture. Secure the pockets with a toothpick if needed.
- Place the stuffed breast into the prepared dish and bake for 25 minutes until the chicken is nicely golden brown, flipping halfway through to ensure even browning. Alternatively, you can cook it on the stovetop.
- Remove the toothpicks and serve warm. Enjoy!
Notes
- Drain fresh or frozen spinach thoroughly to avoid excess moisture in the filling.
- Allow the chicken to marinate in the seasoning for about an hour in the fridge to enhance flavor.
- Use an instant-read thermometer to confirm the chicken reaches a safe internal temperature of 165°F.
- Substitute cheeses if preferred, but choose varieties that melt well to keep the filling creamy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 3g | 1% |
| Protein | 36g | 72% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 113mg | 38% |
| Sodium | 918mg | 38% |
| Potassium | 506mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 847IU | 17% |
| Vitamin C | 3mg | 3% |
| Calcium | 305mg | 31% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
