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Spinach and cheese stuffed chicken brings together tender chicken and a luscious green filling for a satisfying meal that always feels like a restaurant treat at home. When I am craving something cozy yet fresh this is my pick for weeknights or family gatherings.
When I first served this at a holiday dinner there were no leftovers and everyone asked for the recipe. Now it is on rotation when spinach is in season and I want easy elegance.
Ingredients
- Olive Oil: helps keep chicken moist and coats the pan for even cooking. Choose a good quality extra virgin oil for best flavor
- Italian Seasoning: adds herby notes and depth. Look for blends without fillers
- Red Pepper Flakes: offer a gentle heat that balances the creaminess. Choose flakes that are bright in color for freshness
- Garlic Powder and Onion Powder: give background savoriness. Pick powders with a strong aroma
- Salt: essential for flavor inside and out. Use fine sea salt for better distribution
- Skinless Boneless Chicken Breasts: the best base for stuffing. Pick breasts that are even in size so they cook evenly
- Ricotta Cheese: the creamy body of the filling. Go for whole milk ricotta for richness
- Grated Mozzarella Cheese: melts beautifully for oozy texture. Freshly grate if possible for better melting
- Grated Parmesan Cheese: punches up flavor. Choose a wedge to grate yourself or buy high-quality pre-grated
- Chopped Fresh Spinach: steamed and squeezed dry to avoid watery filling. Use deep green leaves for sweetness
- Garlic Clove: minced. Use fresh garlic for the best bite
- Black Pepper: to taste. Fresh cracked is always best
Instructions
- Prepare the Oven and Dish:
- Preheat oven to a steady 190 degrees Celsius or 375 degrees Fahrenheit. Lightly coat a nine by thirteen inch baking dish with olive oil to prevent sticking and help with browning
- Mix the Seasoning Rub:
- In a small mixing bowl blend olive oil Italian seasoning red pepper flakes garlic powder onion powder and half of the salt until well combined. This mix will flavor both the outside and inside of the chicken
- Butterfly the Chicken:
- Lay each chicken breast flat on a cutting board. With a sharp knife carefully cut a pocket into the thickest side going about four inches across but not all the way through. The goal is to create a deep pouch for stuffing
- Season the Chicken:
- Rub your prepared seasoning all over both the outside and the inside pocket of each chicken breast. Tuck them into the fridge until ready to use for an extra burst of flavor
- Make the Filling:
- In a bowl stir together ricotta grated mozzarella Parmesan steamed and well drained spinach minced garlic and the remaining salt. Taste and season with black pepper. The filling should be thick enough to hold its shape
- Stuff the Chicken:
- Take the marinated chicken out of the refrigerator. Spoon the cheese spinach filling generously into each pocket and gently press together. If needed secure the openings with toothpicks to keep the filling in
- Bake the Chicken:
- Arrange the stuffed chicken in the prepared baking dish. Bake uncovered for twenty five minutes flipping each breast halfway so both sides are golden. You can also finish in a skillet for extra browning if preferred
- Serve:
- Carefully remove any toothpicks and let the chicken rest a few minutes before plating up. Serve warm so the cheese melts and oozes as you cut in
My favorite part of this dish is how the ricotta keeps the chicken juicy and tender. Last summer my little niece finally ate spinach thanks to this cheese filled center so now it is her birthday request.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven covered with foil to avoid drying out. Freeze uncooked stuffed chicken individually then thaw overnight and bake as usual.
Ingredient Substitutions
Swap mozzarella for provolone if you want a sharper flavor. Use kale or chard instead of spinach for a twist. Add sun dried tomatoes or roasted red peppers into the filling for extra color and taste.
Serving Suggestions
Pair with garlic roasted potatoes or a crisp green salad for a full meal. For a colorful plate sprinkle extra Parmesan and a handful of fresh herbs on top. Serve with a lemon wedge to add brightness that cuts through the cheese.
Cultural and Historical Context
Stuffed chicken dishes are popular across Europe with variations from Italian stuffed involtini to French cordon bleu. The creamy spinach cheese combo is a nod to classic Italian flavors with a modern, wholesome twist.
Seasonal Adaptations
Use young spring spinach for the sweetest filling. Try grilling the stuffed chicken during summer for a smoky edge. Switch the filling to include roasted pumpkin in autumn for extra coziness.
This dish never fails to impress whether for a family dinner or a friendly potluck. Spinach and cheese stuffed chicken is sure to become a new favorite in your home.
Recipe FAQs
- → How do I prevent the cheese filling from leaking out?
Ensure chicken pockets are cut deep enough but not all the way through. Secure openings with toothpicks before baking.
- → Can I substitute other cheeses?
Yes, try using feta, Swiss, or provolone if you prefer a different flavor profile.
- → Is it possible to prepare this dish ahead of time?
Absolutely. Prepare and stuff the chicken in advance, then refrigerate until ready to bake.
- → Should the spinach be cooked before stuffing?
Yes, steam and squeeze the spinach dry to prevent excess moisture inside the chicken.
- → Can this be cooked on the stovetop?
Yes, pan-sear stuffed chicken over medium heat until cooked through and golden brown.
- → How do I know when the chicken is done?
The chicken is ready when it reaches an internal temperature of 165°F (74°C) and juices run clear.