📝 About This Recipe
This elegant dish reimagines classic Italian flavors into a keto-friendly masterpiece that is as beautiful as it is delicious. Succulent chicken breasts are pocketed with a velvety blend of whole-milk ricotta, wilted spinach, and aged parmesan, ensuring every bite is incredibly moist and flavorful. Perfect for a weeknight indulgence or a sophisticated dinner party, this recipe proves that low-carb dining never has to compromise on gourmet appeal.
🥗 Ingredients
The Chicken
- 4 large Boneless, skinless chicken breasts (approximately 6-8 oz each)
- 1 teaspoon Smoked paprika
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Extra virgin olive oil (for searing)
Spinach and Ricotta Filling
- 5 ounces Fresh baby spinach (roughly chopped)
- 1/2 cup Whole milk ricotta cheese (drained of excess moisture)
- 1/4 cup Parmesan cheese (freshly grated)
- 1/2 cup Mozzarella cheese (shredded)
- 2 cloves Garlic (minced)
- 1/4 teaspoon Red pepper flakes (optional for a hint of heat)
Garlic Butter Finisher
- 3 tablespoons Unsalted butter
- 1 tablespoon Fresh parsley (finely chopped)
- 1 teaspoon Lemon juice (freshly squeezed)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). This ensures a consistent temperature for finishing the chicken after searing.
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2
Place a large skillet over medium heat with a teaspoon of olive oil. Add the chopped spinach and cook for 2 minutes until just wilted. Remove from heat and let it cool slightly.
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3
Place the wilted spinach in a clean kitchen towel or fine-mesh sieve and squeeze out as much liquid as possible. This prevents the filling from becoming watery.
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4
In a medium mixing bowl, combine the squeezed spinach, ricotta, parmesan, shredded mozzarella, minced garlic, and red pepper flakes. Stir until well incorporated and season with a pinch of salt.
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5
Prepare the chicken: Pat each breast dry with paper towels. Using a sharp paring knife, cut a horizontal pocket into the thickest part of each breast, being careful not to cut all the way through to the other side.
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6
Divide the spinach-cheese mixture into four equal portions. Gently stuff each chicken breast pocket with the filling.
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7
Secure the openings of the chicken breasts with 2-3 toothpicks each to keep the filling inside during cooking.
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8
In a small bowl, mix the smoked paprika, salt, and pepper. Rub this spice blend evenly over both sides of the stuffed chicken breasts.
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9
Heat the remaining olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts.
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10
Sear the chicken for 3-5 minutes per side until they develop a deep, golden-brown crust. Do not crowd the pan; work in batches if necessary.
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11
Transfer the skillet directly into the preheated oven. Bake for 10-15 minutes, or until the internal temperature reaches 165°F (74°C) on a meat thermometer.
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12
While the chicken rests, melt the butter in a small saucepan. Stir in the parsley and lemon juice to create a simple finishing glaze.
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13
Remove the chicken from the oven and let it rest for 5 minutes. This allows the juices to redistribute and the cheese to set slightly.
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14
Carefully remove the toothpicks and drizzle the garlic butter over the breasts before serving.
💡 Chef's Tips
Always pat the chicken dry before searing to ensure a crispy, golden skin. Squeeze the spinach thoroughly; excess moisture is the enemy of a creamy stuffing. Use a meat thermometer to avoid overcooking the breast, which can lead to dryness. If you don't have an oven-safe skillet, transfer the seared chicken to a baking dish for the oven stage. For a flavor variation, add a tablespoon of chopped sun-dried tomatoes (in oil) to the ricotta mix.
🍽️ Serving Suggestions
Serve alongside a bed of buttery sautéed zoodles (zucchini noodles) for a complete keto meal. Pair with roasted asparagus spears drizzled with a balsamic reduction. A crisp, chilled glass of Sauvignon Blanc or Pinot Grigio complements the creamy ricotta beautifully. Add a side of cauliflower mash with roasted garlic to soak up the extra garlic butter glaze.