Entrée: Italy – Pollo Ripieno (Stuffed Chicken Breast)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Additional 35 min

Total 1 hr 30 min

Ingredients

4 boneless, skinless chicken breasts (6–8 oz / 170–225 g each)
3 / 4 tsp kosher salt
1 / 2 tsp freshly ground black pepper
1 tsp smoked or sweet paprika
1 tsp Italian seasoning (or 1 / 2 tsp dried oregano + 1 / 2 tsp dried basil)
2 tbsp (30 ml) olive oil
6–8 toothpicks
4 oz (113 g) cream cheese, softened
1 cup (30 g) fresh spinach, chopped (or 1 / 2 cup thawed frozen, well-drained)
1 / 2 cup (56 g) shredded mozzarella
1 / 4 cup (20 g) grated Parmesan
2 cloves garlic, minced
2 tbsp finely chopped sun-dried tomatoes (oil-packed, drained; optional)
1 / 4 tsp red pepper flakes (optional)
1 / 4 tsp kosher salt
1 tbsp chopped fresh parsley or basil (optional)
1 / 2 cup (120 ml) low-sodium chicken broth
1 tbsp fresh lemon juice
1 tsp Dijon mustard (optional)
1 tbsp unsalted butter

Instructions

1. Preheat the oven to 400°F (200°C). Place a rack in the center position.
2. Make the filling: In a bowl, mix the cream cheese, spinach, mozzarella, Parmesan, garlic, sun-dried tomatoes (if using), red pepper flakes (if using), 1/4 teaspoon salt, and herbs until well combined.
3. Prepare the chicken: Pat the chicken dry. Using a sharp knife, slice a pocket horizontally into the thickest side of each breast, keeping the opposite side intact. Lightly season the inside of each pocket with a pinch of salt.
4. Season the outside: In a small dish, combine the 3/4 teaspoon salt, black pepper, paprika, and Italian seasoning. Rub the mixture all over the outside of the chicken.
5. Stuff: Divide the filling among the breasts, spooning it into the pockets. Fold the top flap over and secure the opening with toothpicks.
6. Sear: Heat an oven-safe skillet over medium-high heat and add the olive oil. When shimmering, sear the chicken 2–3 minutes per side until golden.
7. Bake: Transfer the skillet to the oven and bake 12–18 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C). If you don’t have an oven-safe skillet, transfer the seared chicken to a preheated baking dish before baking.
8. Rest: Move the chicken to a plate and rest 5 minutes. Carefully remove toothpicks.
9. Optional pan sauce: Place the hot skillet over medium heat. Add chicken broth, lemon juice, and Dijon (if using), scraping up browned bits. Simmer 2–3 minutes to reduce slightly, then whisk in butter until glossy. Season to taste.
10. Serve: Slice the chicken across the grain and spoon pan sauce over the top. Garnish with chopped parsley or basil, if desired.