Description
Juicy chicken breasts filled with creamy spinach and cheese, then baked to perfection—an easy, flavorful dinner that’s low-carb and gluten-free.
Ingredients
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tbsp olive oil
1 cup fresh spinach, chopped (or thawed frozen, drained)
½ cup ricotta cheese
¼ cup Parmesan cheese, grated
¼ cup mozzarella cheese, shredded
1 clove garlic, minced
½ tsp Italian seasoning
Toothpicks, for securing
Instructions
Preheat oven to 375°F (190°C).
Butterfly chicken breasts and season with salt and pepper.
Mix spinach, ricotta, Parmesan, mozzarella, garlic, and seasoning.
Fill each chicken breast with the spinach mixture and secure with toothpicks.
Heat oil in oven-safe skillet. Sear chicken 2–3 minutes per side until golden.
Transfer skillet to oven. Bake for 20–25 minutes until internal temp is 165°F (74°C).
Let rest 5 minutes, remove toothpicks, and garnish if desired.
Notes
Use goat cheese or feta for variation.
Add sun-dried tomatoes or red pepper flakes for extra flavor.
Sear in any skillet and transfer to a baking dish if needed.
Serve with roasted veggies or salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked, Sautéed
- Cuisine: American
