Spinach Ricotta Stuffed Chicken a Classic Comfort Food Upgrade

Recipe Introduction

Ever get bored of plain chicken? Me too! Honestly, this Spinach Stuffed Chicken Breast recipe is a game changer. It adds a burst of flavour and makes dinner feel a bit fancy, without loads of effort.

Quick Hook

Looking for a dish that's both delicious and relatively healthy? This Spinach Stuffed Chicken Breast delivers! It's got creamy, savory goodness inside tender chicken, with a bit of Italian flair.

Brief Overview

This Italian Stuffed Chicken Breast recipe takes its cues from classic Italian flavours. It's medium difficulty, taking about 45- 50 minutes from start to finish.

This recipe makes 4 servings, perfect for a family dinner or a small get-together.

Main Benefits

One of the biggest wins? It's packed with protein and those good for-you nutrients from the spinach. This dish is perfect for a weeknight meal when you want something satisfying but not too heavy.

What makes it special? The creamy Spinach and Ricotta Stuffed Chicken Breast Recipe filling elevates simple chicken to something truly delightful.

Alright, now let's get to the stuff you'll need to make this magic happen! This recipe is easy to follow and the result will make you famous.

I made this the other day and honestly the Spinach Ricotta Stuffed Chicken was totally devoured.

Ingredients

• Chicken:
  • 4 boneless, skinless chicken breasts (about 6-8 oz / 170-225g each)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1/2 teaspoon paprika (2.5 ml)
  • Salt and freshly ground black pepper to taste
• Filling:
  • 1 tablespoon olive oil (15 ml)
  • 1 medium shallot, finely chopped (about 1/4 cup)
  • 2 cloves garlic, minced
  • 10 ounces (283g) fresh spinach, washed and chopped (or 5 oz / 142g frozen spinach, thawed and squeezed dry)
  • 1 cup (225g) ricotta cheese, whole milk preferred
  • 1/4 cup (25g) grated Parmesan cheese
  • 1/4 cup (15g) fresh basil, chopped
  • 1 large egg, lightly beaten
  • Pinch of nutmeg
  • Salt and freshly ground black pepper to taste

Equipment

• Cutting board
• Sharp knife
• Mixing bowls
• Skillet
• Baking dish
• Meat thermometer

Let's Do This!

This recipe is an upgraded comfort food that will sure impress your family, and it does not require a lot of effort.

The key is to prepare the ingredients and follow the instructions. Now lets make this Spinach Stuffed Chicken Breast !

Alright, let's get cracking! Spinach Stuffed Chicken Breast is a classic. I will guide you so, even the most nervous cook can do it.

Think "Bake Off" without the Paul Hollywood stare! This recipe is both delicious and easy.

Ingredients & Equipment

Right, let's talk about what you'll need. Don't worry, it's all pretty standard stuff. Getting good ingredients makes all the difference.

Main Ingredients

Here’s what you need to make the best Spinach and Ricotta Stuffed Chicken Breast Recipe :

• Chicken Breasts: 4 boneless, skinless ones (6-8 oz / 170-225g each). Look for plump breasts that aren't too thin. They should be uniform in size.
• Olive Oil: 2 tablespoons (30 ml) for cooking the chicken and filling. Extra virgin, if you're feeling fancy!
• Garlic Powder: 1 teaspoon (5 ml). Adds a nice background flavour.
• Paprika: 1/2 teaspoon (2.5 ml). For a touch of colour and subtle smokiness.
• Salt and Pepper: To taste. Freshly ground pepper makes a difference, trust me.

Filling Ingredients

• Olive Oil: 1 tablespoon (15 ml) for sautéing the veggies.
• Shallot: 1 medium , finely chopped. Adds a milder onion flavour.
• Garlic: 2 cloves , minced. Because garlic makes everything better, right?
• Spinach: 10 ounces (283g) fresh, chopped, or 5 ounces (142g) frozen, thawed and squeezed dry. Fresh is great, but frozen works in a pinch. Make sure you squeeze out all the water, especially from frozen spinach. No one wants soggy Spinach Stuffed Chicken Breast !
• Ricotta Cheese: 1 cup (225g). Whole milk ricotta is best for creaminess.
• Parmesan Cheese: 1/4 cup (25g), grated. Adds a salty, nutty flavour.
• Fresh Basil: 1/4 cup (15g), chopped. Adds a lovely fresh aroma.
• Egg: 1 large , lightly beaten. Helps bind the filling together.
• Nutmeg: Just a pinch. Adds a warm, subtle spice.
• Salt and Pepper: To taste.

Seasoning Notes

Garlic powder and paprika are a great base. Fresh basil and nutmeg elevate the Spinach Ricotta Stuffed Chicken . Add a pinch of red pepper flakes for some heat! Don't have shallots? Use half a small onion instead.

Equipment Needed

You don't need fancy gadgets for Easy Stuffed Chicken Breast Recipes . These are the essentials:

• Cutting Board and Sharp Knife: For prepping the chicken and veggies.
• Mixing Bowls: Small and medium.
• Skillet or Frying Pan: For sautéing the spinach and searing the chicken.
• Baking Dish: A 9x13 inch (23x33 cm) one works great.
• Meat Thermometer: This is essential ! Ensure the chicken reaches 165° F ( 74° C) . Honestly, this is so important! Don't risk undercooked chicken.

Alright, let's get cracking! Spinach Stuffed Chicken Breast is a classic, and we're going to make it foolproof for even the most nervous cook.

Think "MasterChef" without the Gordon Ramsay shouting! I've used my years of experience to craft a recipe that's both delicious and accessible.

Prep Like a Pro for Spinach Ricotta Stuffed Chicken

Honestly, the secret to stress free cooking is all in the prep. It's essential mise en place, darling. We'll make this the best Spinach Stuffed Chicken Breast you've ever made!

• Essential mise en place: Get everything chopped, measured, and ready to go. It is going to save you time later. Spinach prepped, shallots diced, cheeses grated.
• Time saving organization tips: Batch your tasks. Chop all the veggies at once, then move onto the cheese. Clean as you go too, keeps the kitchen tidy.
• Safety reminders: Chicken can be a right pain if you are not careful. Always wash your hands and surfaces after handling raw chicken, or you will be in trouble.

step-by-step to Amazing Spinach Stuffed Chicken Breast

Right then, let's get down to business. This isn't rocket science, but a bit of care makes all the difference.

1. Butterfly those breasts: Slice each chicken breast horizontally, like opening a book. Don't go all the way through, mind!
2. Sauté the spinach: Cook shallots and garlic in olive oil. Add the spinach until wilted. Let it cool a bit.
3. Mix the magic: Combine the spinach mixture with ricotta, parmesan, basil, egg, nutmeg, salt, and pepper. Stir it well.
4. Stuff it good: Divide the filling among the butterflied chicken breasts. Spread evenly, then fold the chicken over. Secure with toothpicks if needed.
5. (Optional) Sear the Chicken: Heat olive oil in the same skillet over medium high heat. Sear the Spinach Stuffed Chicken Breast for 2- 3 minutes per side, until lightly browned.
6. Bake to perfection: Place in a baking dish. Bake at 375° F ( 190° C) for 25- 30 minutes , or until the internal temperature hits 165° F ( 74° C) . Use a thermometer, trust me.
7. Rest up: Let the chicken rest for 5 minutes before serving. It is going to make it so much juicer.

Pro Tips for Your Spinach Stuffed Chicken Breast Masterpiece

Let's elevate this easy stuffed chicken breast recipes to next level deliciousness! Avoid these common mistakes!

• Dry spinach is king: Squeeze out all the excess moisture. You want the filling creamy, not watery. If you want to substitute the spinach, Kale can be substituted for spinach. Chop finely and cook thoroughly.
• Toothpick trickery: Use toothpicks sparingly. They're just there to hold it together, not to turn it into a hedgehog.
• make-ahead magic: Prepare the filling ahead of time. Store it in the fridge, then stuff the chicken when you're ready to bake. I often prep mine the night before!

Honestly, there's something so satisfying about a perfectly cooked Spinach and Ricotta Stuffed Chicken Breast Recipe . Serve with mashed potatoes or some roasted veg for a proper feast.

Spinach Stuffed Chicken Breast Sides could be some light tomato sauce or a lemon butter sauce.

Alright, so you're about to make Spinach Stuffed Chicken Breast ? Awesome! Before you dive in, let's talk about some handy tips and tricks.

I'm telling you, these little things can make a huge difference. It's like going from "meh" to "OMG, where has this been all my life?"

Recipe Notes: Making it Your Own!

Serving Suggestions: Plating and Presentation

Honestly, how you serve your food makes a difference. For plating, think simple elegance. Slice the Spinach Stuffed Chicken Breast and fan it out on the plate.

Drizzle a tiny bit of balsamic glaze for extra flavour and visual appeal.

Complementary sides? Roasted asparagus with lemon is always a winner. Creamy mashed potatoes are also a crowd pleaser. A crisp Sauvignon Blanc is the perfect drink.

You know, something that cuts through the richness without being too overpowering.

Storage Tips: Keep it Fresh!

Got leftovers? No problem! For refrigeration, pop the cooled Spinach Stuffed Chicken Breast into an airtight container. It'll keep for 3-4 days .

Reheat it gently in the oven at 350° F ( 175° C) or in the microwave, but watch it doesn't dry out.

Freezing? Yep, you can freeze it. Wrap each breast tightly in cling film, then foil. It will keep up to 2 months .

Thaw in the fridge overnight before reheating. Remember that reheating instructions are the same as above.

Variations: Let's Get Creative

Want to mix things up? For a dairy-free version, use a plant based ricotta alternative. You might be surprised how good it is!

Got some sun-dried tomatoes hanging around? Chop them up and add them to the filling. This will give your Italian Stuffed Chicken Breast a lovely Mediterranean twist.

For seasonal swaps, consider using kale instead of spinach in the winter. Trust me, it works!

Nutrition Basics: Goodness Inside and Out

Okay, let's keep it real. This Spinach Ricotta Stuffed Chicken is pretty good for you. You are looking at roughly 350-400 calories per serving, and that is packed with 40-45g of protein, which will keep you full and happy.

Plus, spinach is loaded with vitamins and minerals. It's basically a guilt free pleasure, or at least, that's what I tell myself!

I remember one time, I tried making Mushroom Stuffed Chicken Breast for a potluck and totally forgot to squeeze the water out of the spinach.

Big mistake! It was like a chicken swimming pool. Learn from my mistakes, and squeeze, squeeze, squeeze!

So there you have it! Some extra tips to make your Spinach and Ricotta Stuffed Chicken Breast Recipe even better.

Don't be afraid to experiment and have fun with it. The key is to enjoy the process. Happy cooking! You will love this Easy Stuffed Chicken Breast Recipes , especially if you pair it with the right Spinach Stuffed Chicken Breast Sides .