Recipes › Main Course › Italian Stuffed Chicken Breast Recipe

Italian Stuffed Chicken Breast Recipe High-Protein

Recipe by Pedro M. A. Neves

This Italian Stuffed Chicken Breast features tender chicken breasts pounded thin and filled with a savory combination of spinach, ricotta, and Parmigiano-Reggiano, then pan-seared and finished in the oven. A restaurant-quality dish that delivers exceptional protein content while remaining light and nutritious, perfect for fitness-focused meals.

Ingredients

• 4 boneless skinless chicken breasts (180g each)
• 200g fresh spinach
• 150g whole milk ricotta cheese
• 60g grated Parmigiano-Reggiano cheese
• 2 cloves garlic, minced
• 30ml extra virgin olive oil
• 1 medium lemon
• 4g sea salt
• 2g black pepper
• 2g dried oregano
• 240ml low-sodium chicken broth

Instructions

1. Lay each chicken breast on a cutting board and cover with plastic wrap. Using a meat mallet, pound each breast to an even thickness of approximately 8mm, working from the center outward.

2. Heat 15ml olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add fresh spinach and cook for 3-4 minutes, stirring occasionally, until wilted and any excess moisture has evaporated. Transfer to a cutting board to cool.

3. In a bowl, combine cooled spinach, ricotta cheese, Parmigiano-Reggiano, salt, pepper, and oregano. Mix until well combined and check seasoning.

4. Divide the filling equally among the four pounded chicken breasts, spooning approximately 60g onto the center of each. Fold the long sides inward first, then roll tightly from the bottom up, creating a compact roll. Secure with wooden toothpicks if needed.

5. Preheat oven to 190°C (375°F). Heat 15ml olive oil in an oven-safe skillet over medium-high heat until shimmering.

6. Place chicken rolls seam-side down in the hot skillet and sear for 3 minutes on each side until golden brown. Do not move the rolls during searing.

7. Pour chicken broth around (not over) the chicken rolls. Squeeze fresh lemon juice over the top and add lemon slices to the broth.

8. Transfer the skillet to the preheated oven and bake uncovered for 12-15 minutes until the internal temperature reaches 74°C (165°F) when measured at the thickest part with an instant-read thermometer.

9. Remove from oven and let rest for 5 minutes before serving. The rolls should be firm and cooked through with filling visible when sliced.

Substitutions

• Replace ricotta with Greek yogurt (150g) for a tangier flavor and slightly higher protein content
• Substitute spinach with Swiss chard or kale for different nutritional profiles
• Use fontina or mozzarella cheese instead of Parmigiano-Reggiano for a milder taste
• Replace chicken broth with vegetable broth for a lighter flavor profile

Tips

• Pound chicken breasts evenly to ensure uniform cooking throughout and prevent dry edges
• Squeeze excess moisture from cooked spinach before mixing with ricotta to prevent a watery filling
• Use an instant-read thermometer to verify doneness rather than relying on time alone, as breast thickness varies
• Prepare the filling up to 24 hours ahead and refrigerate for convenient meal prep

Stuffed chicken dishes are celebrated throughout Italy, particularly in regions like Lombardy and Piedmont, where ricotta-based fillings reflect the country's rich dairy traditions. This preparation method honors classic Italian techniques of combining fresh herbs, quality cheese, and simple proteins for elevated home cooking.

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