Simple stuffed chicken with spinach and cheese
Stuffed chicken breasts become a weeknight showstopper with minimal effort. Use a flavorful filling and secure the pocket so it cooks through evenly.
Easy method:
- Make a pocket in boneless chicken breasts by slicing horizontally but not all the way through.
- Combine sautéed spinach, garlic, and a soft cheese like ricotta or crumbled feta with some Parmesan and seasoning.
- Spoon the filling into each pocket, secure with toothpicks, and season the outside.
- Sear both sides in an ovenproof skillet to brown, then transfer to a 375°F (190°C) oven for 15–20 minutes until cooked through.
Tips:
- Squeeze excess moisture from the spinach before mixing to prevent a soggy filling.
- Use an instant-read thermometer—165°F (74°C) internal temp indicates doneness.
- Add breadcrumbs or cooked prosciutto to the filling for texture.
Serve sliced with pan juices, a simple salad, or roasted vegetables for a complete meal.