Spinach and Ricotta Stuffed Chicken Breasts
Juicy pan-seared chicken breasts filled with spinach, ricotta, mozzarella and garlic, finished in the oven with a bright lemon pan sauce.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Serves
- 4
Cutting a pocket rather than rolling the chicken keeps the filling put and the meat evenly cooked. Squeeze the spinach well so the filling stays creamy rather than watery. Serve with roasted potatoes or a simple green salad. Leftovers keep in the fridge for 3 days.
Method
-
Heat the oven to 400°F. Heat 1 tablespoon of the olive oil in a large oven-safe skillet over medium heat.
-
Add the garlic and cook for , then add the spinach in handfuls and cook for until wilted. Transfer to a board, chop, and squeeze out excess liquid.
-
Stir the spinach together with the ricotta, mozzarella, Parmesan, oregano, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
-
Cut a deep pocket into the side of each chicken breast without slicing all the way through. Spoon in the filling and close with toothpicks.
-
Season the outside with the remaining 1 teaspoon salt, 1/4 teaspoon pepper and the paprika.
-
Wipe out the skillet, add the remaining 1 tablespoon oil and heat over medium-high. Sear the chicken for per side until golden.
-
Transfer the skillet to the oven and bake for , until the chicken reaches 165°F in the thickest part.
-
Move the chicken to a plate and rest for . Set the skillet over medium heat, add the chicken stock and lemon juice, and simmer for , scraping up browned bits.
-
Whisk in the butter, remove the toothpicks, and serve the chicken with the pan sauce spooned over.
Tap a number to check off a step. Tap a green time to start a timer.
