Imagine cutting into a perfectly golden chicken breast and revealing a creamy, vibrant spinach and cheese filling that oozes with flavor. This Stuffed Chicken Breasts in Wine Sauce recipe is not just another dinner—it's a culinary adventure that transforms an ordinary weeknight meal into an extraordinary dining experience. With just a few simple ingredients and professional cooking techniques, you'll create a dish that looks and tastes like it came straight from a gourmet restaurant kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup spinach
- 1/2 cup ricotta cheese
- 1/2 cup white wine
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your chicken breasts cook evenly and thoroughly.
- Begin by preparing the stuffing. In a medium bowl, combine the ricotta cheese, grated Parmesan cheese, and fresh spinach. Mix well until all ingredients are evenly incorporated.
- Season the spinach and cheese mixture with salt and pepper to taste. Make sure to taste the mixture to adjust the seasoning as needed.
- Take each chicken breast and place it on a cutting board. Using a sharp knife, carefully cut a pocket into the side of each breast, being cautious not to cut all the way through.
- Stuff each chicken breast with an equal portion of the spinach and cheese mixture. Use toothpicks or kitchen twine to secure the opening of the chicken breasts if necessary, ensuring that the filling stays inside during cooking.
- In a large oven-safe skillet, heat a drizzle of olive oil over medium-high heat. Once the oil is hot, add the stuffed chicken breasts to the skillet. Sear them for about 3-4 minutes on each side until they are golden brown.
- After the chicken is browned, carefully pour in the white wine around the chicken breasts, allowing it to deglaze the pan. Scrape any browned bits off the bottom of the skillet with a wooden spoon for added flavor.
- Once the wine is added, transfer the skillet to the preheated oven. Bake for about 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Once cooked, remove the skillet from the oven and let the chicken rest for about 5 minutes. This will help the juices redistribute throughout the chicken.
- Serve the stuffed chicken breasts warm, drizzled with the wine sauce from the skillet. You can pair this dish with a side of roasted vegetables or a fresh salad for a complete meal.
Tips
- Always use a sharp knife when creating the pocket in the chicken breast to ensure clean, even cuts.
- Don't overstuff the chicken—aim for about 2-3 tablespoons of filling per breast to prevent leakage.
- Use a meat thermometer to confirm the internal temperature reaches 165°F for food safety.
- Let the chicken rest after cooking to keep the meat juicy and prevent the filling from being too hot.
- If you don't have kitchen twine, toothpicks work great for sealing the chicken breast.
- Choose a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor in the sauce.
- For extra flavor, consider adding fresh herbs like thyme or basil to your cheese mixture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 4g
Protein: 45g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 125mg
