This Spinach-Stuffed Chicken recipe is a must-try if you're looking for a delicious keto-friendly dinner. Say goodbye to boring, dry chicken breasts and hello to chicken breasts stuffed with spinach and covered in a buttery garlic sauce.
Why You Should Try this Recipe
If you're tired of the same old chicken breast recipes, this Spinach-Stuffed Chicken is the perfect solution. Here are some reasons why you should try it:
Lock-in the Flavor
The secret to making juicy and flavorful chicken breasts is to pan-sear them before baking. This technique helps to lock-in the flavor, so each bite is full of deliciousness.
The Cheesy Spinach Filling
The filling is the star of this recipe, and it's what makes this chicken so delicious. It is a mix of spinach, ricotta, mozzarella, and Parmesan cheese, which gives the chicken breasts a lot of flavor and moisture.
Buttery Garlic Pan Sauce
To take this dish to the next level, we've added a garlicky butter sauce to the pan. This sauce gives the dish an amazing depth of flavor. You'll want to put the sauce on everything because it tastes so good.
Easy to Make
This recipe for Spinach-Stuffed Chicken is very simple to make, and you can eat it in just 50 minutes. It's a good choice for a quick weeknight dinner when you don't have much time to cook.
How to Make Spinach Stuffed Chicken
Let's talk about how to make this recipe now that you know why you should. What you'll need is:
- 4 medium chicken breasts boneless and skinless
- 8 ounces frozen chopped spinach thawed and drained
- ¼ cup butter divided
- 4 garlic cloves, minced divided
- Salt and pepper
- ½ cup whole milk ricotta
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan
- ½ teaspoon paprika
- Set the oven temperature to 350ºF. Squeeze the spinach to get as much water out of it as you can.
- Mix the spinach, ricotta, mozzarella, Parmesan, and 2 of the minced garlic cloves together in a medium bowl. Add salt and pepper, and then mix everything together well.
- Cut each chicken breast in half horizontally through the middle with a sharp knife, but don't cut all the way through. Like a book, open each breast.
- Fill each chicken breast with a quarter of this mixture and use several toothpicks to close the opening. Add paprika, salt, and pepper to the top and bottom of the breasts.
- Heat a large ovenproof skillet over medium heat. Put the butter in the pan and wait for it to melt. Once the oil is hot, add the rest of the garlic and the chicken breasts. Cook until the outside is golden brown, about 3–4 minutes per side.
- Put the whole skillet in the oven and cook for about 20 minutes, or until a thermometer shows that the chicken has reached 165oF.