Description
Tender chicken breasts stuffed with a creamy spinach, ricotta, and Parmesan filling, then baked with melted mozzarella for a comforting, low-carb, high-protein dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup fresh spinach, chopped
- 1/2 cup ricotta cheese or cottage cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 garlic clove, minced
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese, optional
- Fresh parsley, chopped, optional
- Red chili flakes, optional
- Marinara sauce or pesto drizzle, optional
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish or baking sheet.
- Slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through.
- Rub the chicken with olive oil, then season both sides with garlic powder, onion powder, paprika, salt, and black pepper.
- In a medium bowl, mix the chopped spinach, ricotta cheese, Parmesan cheese, minced garlic, and Italian seasoning until creamy and combined.
- Spoon the filling into each chicken breast pocket. Do not overfill. Secure with toothpicks if needed.
- Place the stuffed chicken breasts in the prepared baking dish.
- Bake for 20 minutes, or until the chicken is nearly cooked through.
- Remove from the oven and top each chicken breast with shredded mozzarella and optional extra Parmesan.
- Return to the oven and bake for 5 to 8 minutes, until the cheese is melted, bubbly, and lightly golden.
- Let the chicken rest for 5 minutes before serving. Garnish with parsley, chili flakes, marinara, or pesto if desired.
Notes
- Do not overfill the chicken pockets, or the filling may leak during baking.
- Use toothpicks to secure the chicken if needed.
- Chicken is fully cooked when it reaches an internal temperature of 165°F (74°C).
- Frozen spinach can be used, but it should be thawed and drained very well.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled chicken for up to 2 months, preferably before adding the mozzarella topping.
- Reheat in the oven at 350°F (175°C) for about 15 minutes, or microwave individual portions for 1 to 2 minutes.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 390
- Sugar: 1g
- Sodium: 820mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 145mg
