Stuffed Chicken Breasts

These stuffed chicken breasts are a show-stopping yet approachable dinner option that brings restaurant-quality flavor to your home kitchen. The dish features tender, skin-on chicken breasts filled with a luxurious blend of whole-milk ricotta, thawed frozen spinach, sauted onions, and fresh herbs. The combination creates a moist, savory interior that contrasts beautifully with the crispy, golden-brown skin on the outside. Perfect for date nights, holiday gatherings, or when you want to impress guests without spending hours in the kitchen. The mild sweetness of the onions pairs wonderfully with the earthy spinach and tangy cheese, creating a balanced and comforting meal that feels both indulgent and wholesome.

Cooking Method: Baking, Sautéing

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 188.8

Dietary: Gluten-free

Description

These stuffed chicken breasts are a show-stopping yet approachable dinner option that brings restaurant-quality flavor to your home kitchen. The dish features tender, skin-on chicken breasts filled with a luxurious blend of whole-milk ricotta, thawed frozen spinach, sauted onions, and fresh herbs. The combination creates a moist, savory interior that contrasts beautifully with the crispy, golden-brown skin on the outside. Perfect for date nights, holiday gatherings, or when you want to impress guests without spending hours in the kitchen. The mild sweetness of the onions pairs wonderfully with the earthy spinach and tangy cheese, creating a balanced and comforting meal that feels both indulgent and wholesome.

Ingredients

2 md Onions; finely chopped
2 tablespoon Butter
20 ounce Frozen spinach
2 lb Whole-milk ricotta cheese
2 Eggs; slightly beaten
1/2 c Coarsely chopped parsley
2 tb Fresh herbs (Oregano, summer savory, Chervil, etc.)
to taste Salt
to taste Freshly ground pepper
to taste Nutmeg
16 Halves of chicken breast (boned, split, with skin on)

Directions

1
Preheat oven to 350F (175C).
2
Saut chopped onions in butter over medium heat until soft and translucent.
3
Thaw frozen spinach and squeeze out all excess water thoroughly.
4
In a large bowl, combine ricotta cheese, beaten eggs, drained spinach, sauted onions, parsley, and fresh herbs.
5
Season the filling mixture generously with salt, pepper, and nutmeg to taste. Mix well.
6
Place chicken breast halves skin-side up on a cutting board. Trim away any excess fat.
7
Gently loosen the skin from one side of each breast to create a pocket.
8
Spoon approximately 1/3 cup of the filling under the skin of each breast.
9
Tuck the skin and meat back together, shaping each breast into an even, round dome.
10
Arrange the stuffed breasts in a buttered baking dish.
11
Bake for 30 to 35 minutes, until the chicken is cooked through and the skin is golden brown.
12
Let the chicken rest for a few minutes before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 188.8kcal

% Daily Value *
Total Fat 8.1g13%
Saturated Fat 3.8g19%
Cholesterol 16.1mg6%
Sodium 445.2mg19%
Total Carbohydrate 22.7g8%
Dietary Fiber 11.8g48%
Sugars 4.1g
Protein 15.1g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not overcook the chicken, or it will become dry. Check for doneness with a meat thermometer; the internal temperature should reach 165F (74C).

If you plan to slice the chicken into smaller serving pieces, allow it to cool to room temperature first to prevent the stuffing from falling out.

You can substitute the fresh herbs with dried herbs if necessary, but use about half the amount as dried herbs are more potent.

For added flavor, you can add a pinch of garlic powder or fresh minced garlic to the filling mixture.

Garnish with fresh herbs before serving for an elegant presentation.

Keywords: chicken, stuffed, ricotta, spinach, herbs, baked, dinner, easy, comfort food, family meal, healthy, protein, weeknight, entertaining, classic, oven, cheese, vegetables, homemade, simple, delicious

Read it online: https://www.chefs-mate.com/recipe/stuffed-chicken-breasts-2/