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spinach chicken recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: General
Description
A creamy stuffed spinach chicken recipe that transforms a simple chicken breast into a hearty, satisfying, high-protein weeknight meal. The filling, made with ricotta, lemon, and herbs, is quickly seared and baked in less than 30 minutes.
Ingredients
- 4 boneless, skinless chicken breasts (approx. 180–200 g each)
- 2 tbsp olive oil, divided
- 200 g fresh baby spinach
- 2 cloves garlic, minced, divided
- 1/2 cup vegetable broth
- 1 medium lemon, for zest and juice
- 1 tbsp unsalted butter
- 1/2 cup whole milk ricotta cheese, drained
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp salt, divided
- 1/2 tsp freshly cracked black pepper, divided
Instructions
- Prepare Chicken Pockets: Preheat oven to 190°C (375°F). Pat chicken breasts dry and carefully slice a deep pocket into the thickest side of each breast, being careful not to cut through.
- Make Ricotta Filling: In a small bowl, combine drained ricotta cheese, chopped parsley, chives, lemon zest, and a portion of the salt and pepper. Mix until evenly incorporated.
- Stuff and Season Chicken: Spoon 2-3 tablespoons of the ricotta filling into each chicken pocket, avoiding overfilling. Season the outside of the stuffed breasts with remaining salt and pepper.
- Sear Chicken Breasts: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes per side until deeply golden brown.
- Bake Until Cooked: Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the chicken’s internal temperature reaches 74°C (165°F).
- Sauté Spinach Side Dish: While the chicken bakes, heat the remaining oil in a separate skillet. Sauté the remaining garlic until fragrant, then add the spinach and cook until wilted. Season and remove from heat.
- Prepare Pan Sauce and Serve: Remove chicken to rest for 5 minutes. Return skillet to stovetop over medium heat. Add remaining garlic and cook briefly. Add vegetable broth and lemon juice, scraping up browned bits. Reduce sauce, then remove from heat and stir in butter. Slice chicken, arrange over spinach, and drizzle with sauce before garnishing.
Notes
To avoid cheese leakage during baking, make sure to cut a narrow pocket and avoid overfilling. Rest the chicken for 5 minutes after cooking for juicy results. If using wet ricotta, strain it first. Adjust pan sauce consistency by adding extra broth if it reduces too much.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460 calories
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 58 g
- Cholesterol: 150 mg