Ingredients:

  • 4 boneless, skinless chicken breasts, 6–8 oz each (170–225 g each)
  • Kosher salt and freshly ground black pepper, to taste
  • 10 oz (280 g) fresh spinach, washed and stems removed (or 9 oz/255 g frozen spinach, thawed and well-drained)
  • 1 tbsp (15 ml) olive oil
  • 2 cloves garlic, minced (about 2 tsp / 6 g)
  • 1 cup (225 g) whole-milk ricotta cheese
  • 1/2 cup (50 g) grated Parmesan cheese (plus extra for finishing)
  • 1/2 cup (56 g) shredded mozzarella (or fontina)
  • 1/4 tsp freshly grated nutmeg (optional)
  • 1 tbsp lemon zest (from 1 lemon)
  • 2 tbsp chopped fresh parsley (or 2 tsp dried parsley)
  • Salt and pepper, to taste
  • 1–2 tbsp (15–30 ml) olive oil or 1 tbsp (14 g) unsalted butter (for searing)
  • 4 toothpicks or kitchen twine (to secure chicken)
  • 1/4 cup (60 ml) low-sodium chicken broth or dry white wine (optional, for pan sauce)
  • 1 tbsp (14 g) unsalted butter (optional, finish pan sauce)
  • Lemon wedges and extra grated Parmesan for serving

Instructions:

  1. Prep the chicken: Pat breasts dry. Butterfly each breast by slicing horizontally almost through and opening like a book. Pound to an even thickness about 1/4–1/2 inch (6–12 mm). Season inside and out with salt and pepper.
  2. Make the filling: Heat 1 tbsp olive oil in a sauté pan over medium. Sauté minced garlic 30–45 seconds until fragrant. Add fresh spinach and cook until wilted (or add thawed, well-drained frozen spinach and warm through). Cool slightly and squeeze out excess moisture.
  3. Combine filling: In a mixing bowl, stir together squeezed spinach, ricotta, Parmesan, mozzarella, lemon zest, parsley, nutmeg if using, and salt and pepper to taste until evenly combined.
  4. Stuff and secure: Spoon an even portion of filling onto one side of each butterflied breast, leaving a 1/2-inch margin. Fold closed, press gently to seal, and secure edges with toothpicks or kitchen twine. Lightly season the exterior with salt and pepper.
  5. Sear the chicken: Preheat oven to 375°F (190°C). Heat an ovenproof skillet over medium-high with 1–2 tbsp olive oil or 1 tbsp butter. Sear stuffed breasts 3–5 minutes per side until golden brown, not cooked through.
  6. Finish in the oven: Transfer the skillet to the preheated oven and bake 12–15 minutes (or until internal temperature reaches 165°F / 74°C at the thickest point). If not using an ovenproof skillet, transfer seared chicken to a baking dish and bake the same time.
  7. Rest and serve: Remove toothpicks or twine and let chicken rest 5 minutes. Optional pan sauce: Deglaze skillet with 1/4 cup (60 ml) chicken broth or white wine, scrape browned bits, reduce 1–2 minutes, swirl in 1 tbsp butter, season, and spoon over chicken. Garnish with lemon wedges and extra Parmesan.