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Stuffed Chicken Breast Recipe

Italian-American · Main course · 45 min total

Juicy chicken breasts filled with a savory spinach and cheese mixture, pan-seared and baked to perfection. An elegant yet easy weeknight dinner.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons olive oil
• 1/2 cup chicken broth

Instructions

1. Preheat oven to 400°F (200°C).
2. In a bowl, combine spinach, ricotta, Parmesan, mozzarella, garlic, salt, pepper, and red pepper flakes.
3. Place each chicken breast between two sheets of plastic wrap and pound to 1/4-inch thickness.
4. Divide the spinach mixture evenly among the chicken breasts, placing it in the center. Roll up each breast tightly and secure with toothpicks.
5. Season the outside of the chicken rolls with salt and pepper.
6. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken rolls for 2-3 minutes per side, until golden brown.
7. Add chicken broth to the skillet, then transfer to the oven. Bake for 15-20 minutes, or until chicken is cooked through (internal temp 165°F).
8. Let rest for 5 minutes before slicing. Remove toothpicks and serve.

Tips

• Serve with a side of roasted vegetables or a simple salad.
• For extra flavor, add sun-dried tomatoes or fresh herbs to the stuffing.
• Leftovers can be refrigerated for up to 3 days.

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