Stuffed Chicken Florentine
This Stuffed Chicken Florentine recipe delivers a restaurant-quality dinner that is surprisingly doable on a weeknight. It features juicy chicken breasts filled with a rich, creamy blend of spinach, ricotta, mozzarella, and Parmesan, seared to a golden perfection and finished in the oven for a decadent yet simple meal.
Equipment
- Oven-safe skillet or cast iron pan - 10 to 12 inches (25 to 30 cm)
- Meat thermometer
- Sharp Boning or Paring Knife
- Cutting board
- Meat mallet or rolling pin
- Toothpicks or Kitchen Twine
- Mixing bowl - Medium-sized
- Measuring cups and spoons
- Wooden spoon or spatula
- Aluminum foil
Ingredients
- 4 boneless, skinless chicken breasts - large, about 8 oz or 225g each
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
For the Florentine Filling
- 2 cups fresh baby spinach - 60g, roughly chopped
- 3/4 cup whole-milk ricotta cheese - 185g
- 1/2 cup shredded mozzarella cheese - 50g, plus extra for topping
- 1/4 cup Parmesan cheese - 25g, freshly grated
- 3 cloves garlic - minced
- 2 tablespoons cream cheese - softened
- 1/4 teaspoon red pepper flakes - optional
- salt and pepper - to taste
For Finishing
- 2 tablespoons shredded mozzarella - for topping
- fresh parsley or basil - chopped, for garnish
Instructions
- In a medium mixing bowl, combine the ricotta, cream cheese, mozzarella, Parmesan, and minced garlic until smooth. Gently fold in the chopped spinach and season with salt, pepper, and optional red pepper flakes.
- Lay the chicken breasts flat on a cutting board. Use a mallet to pound them to an even thickness of about 1 inch. Cut a deep horizontal pocket into the thickest side of each breast, being careful not to pierce through the other side.
- In a small bowl, mix the garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper. Drizzle the chicken with olive oil and rub the seasoning mixture generously over the outside of each breast.
- Evenly divide the filling among the chicken pockets (about 3-4 tablespoons per breast). Pinch the open edges shut and secure with 2-3 toothpicks or kitchen twine.
- Preheat oven to 400°F (200°C). Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts, pocket-side up, for 3-4 minutes per side until deeply golden brown.
- Sprinkle the extra mozzarella on top of the chicken and transfer the skillet to the oven. Bake for 18-22 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes after baking. Remove toothpicks or twine, garnish with fresh parsley or basil, and serve.
Notes
- Don't skip the sear: The golden crust that forms during searing not only adds flavor but also helps seal the pocket and keep the filling inside during baking.
- Use room-temperature filling: Cold filling straight from the fridge is stiffer and harder to pack into the pocket evenly. Let it sit for 10 to 15 minutes before stuffing.
- Don't overfill: It's tempting to pack in as much filling as possible, but overstuffing causes the pocket to split during cooking. Aim for a generous but manageable amount.
- Check temperature, not time: Ovens vary, and so do chicken breast sizes. An instant-read thermometer is the only reliable way to know when the chicken is safely cooked through.
- Use fresh spinach when possible: Frozen spinach releases significantly more water, which can make the filling watery. If you must use frozen, thaw it completely and wring it out in a clean towel until very dry.
- Make-Ahead Tip: You can stuff and secure the raw chicken breasts up to 24 hours in advance and keep them covered in the refrigerator. Add 3 to 5 minutes to the oven time since they'll go in cold.
- Storage: Store fully cooked stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days. Reheat in the oven with a splash of broth to keep the filling creamy.
- Variations: Try adding sun-dried tomatoes, artichoke hearts, or sauteed mushrooms to the filling. You can also replace the mozzarella with Swiss cheese or add pesto for a bright, herby twist.