Description
A delicious and hearty Spinach Stuffed Chicken Breast recipe featuring a savory filling of spinach, walnuts, sun-dried tomatoes, and a blend of ricotta, mozzarella, and parmesan cheeses. Pan-seared to perfection, this dish offers tender, juicy chicken with a flavorful stuffing, perfect for a wholesome weeknight dinner.
Ingredients
Stuffing Ingredients
- 5 ounces frozen spinach, thawed
- 3/4 cup walnuts, finely chopped (divided)
- 6 sun dried tomatoes, chopped (plus more for garnish)
- 1/4 cup fresh parsley, chopped (plus more for garnish)
- 2 garlic cloves, minced
- 1/2 cup ricotta cheese
- 1/4 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 teaspoon dried oregano
- Kosher salt, to taste
- Black pepper, to taste
- Extra virgin olive oil, for drizzling and cooking
Chicken
- 4 boneless skinless chicken breasts
- Kosher salt, to season
- Black pepper, to season
- 3 tablespoons extra virgin olive oil, for searing
Instructions
- Drain the spinach: Place the thawed spinach into a clean kitchen towel and twist it firmly to remove any excess water, ensuring the stuffing isn’t watery.
- Make the stuffing: In a medium mixing bowl, combine the drained spinach, 1/2 cup chopped walnuts, sun dried tomatoes, fresh parsley, minced garlic, ricotta, mozzarella, and parmesan cheeses. Season with dried oregano, salt, and black pepper. Drizzle with a little olive oil and mix well until fully combined.
- Prep the chicken: Pat the chicken breasts dry with paper towels. Season both sides with kosher salt and black pepper. Using a sharp chef’s knife, carefully slice a pocket into the thickest part of each breast, cutting about 3/4 through to create a 3- to 4-inch wide pocket without cutting all the way through.
- Stuff the chicken breasts: Evenly spoon the prepared stuffing mixture into each chicken breast pocket, making sure to distribute the mixture equally among all four pieces.
- Sear the chicken: Heat 3 tablespoons of olive oil in a large cast iron skillet over medium-high heat until shimmering but not smoking. Add the stuffed chicken breasts and cook on one side for 5 to 7 minutes until golden brown. Flip and cook the other side for about 5 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Finish and serve: Remove the skillet from heat and let the chicken rest for 3 to 5 minutes. Optionally, slice the chicken breasts into smaller pieces. Garnish with the reserved walnuts, additional fresh parsley, and sun dried tomatoes before serving. Enjoy your flavorful meal!
Notes
- Be careful not to cut all the way through the chicken breasts when making pockets.
- Patting the spinach dry is crucial to prevent watery stuffing.
- Use a meat thermometer to ensure chicken is fully cooked to 165°F for food safety.
- The dish pairs well with a light salad or roasted vegetables.
- Leftovers keep well refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
