Sauté the Spinach

Begin by warming the olive oil in a large skillet or pan over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant. Then, add the chopped spinach and sauté until it’s wilted and tender, about 2-3 minutes. Remove the spinach from the heat and let it cool slightly.

Make the Filling

In a mixing bowl, combine the sautéed spinach, ricotta cheese, shredded mozzarella, salt, and black pepper. Stir the ingredients together until well-incorporated, creating a delicious spinach filling.

Stuff the Chicken Breasts

Using a sharp knife, carefully slice a pocket into the side of each chicken breast, being careful not to cut all the way through. Spoon the spinach filling into the pockets, dividing it evenly among the breasts. If needed, you can secure the stuffed chicken with toothpicks or kitchen twine to keep the filling in place.

Bake the Stuffed Chicken

Preheat your oven to 375°F (190°C). Arrange the stuffed chicken breasts in a baking dish or on a rimmed baking sheet. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

Rest and Serve

Once the Spinach Stuffed Chicken is out of the oven, let it rest for about 5 minutes. This allows the juices to redistribute, ensuring a perfectly moist and flavorful dish. Remove any toothpicks or twine, and serve the stuffed chicken hot and ready to enjoy!