Cheese and spinach-stuffed chicken

Ingredients

• UnspecifiedChicken breasts
• About 60 g (2 cups)Spinach
• 5Sun-dried tomatoes
• 2Garlic cloves
• To tasteSalt and pepper
• About 125 g (½ cup)Ricotta
• 15 ml (1 tbsp)Dijon mustard
• 30 ml (2 tbsp)Lemon juice
• To tasteLemon zest

Instructions

1. 1

   Wilt the spinach

   Add a little water to a frying pan over a medium heat. Add the spinach and cook until it begins to soften.

2. 2

   Season the spinach

   Finely chop the garlic and add it to the pan with salt and pepper to taste. Add a little more water if the pan looks dry.

3. 3

   Mix the filling

   Chop the sun-dried tomatoes and add them to the pan with the ricotta. Stir in the lemon zest until combined.

4. 4

   Fill the chicken

   Lay the opened chicken breasts on a sheet of foil. Spoon the spinach and cheese mixture inside, then close each breast around the filling.

5. 5

   Add the dressing

   Mix the Dijon mustard with the lemon juice and season the chicken on both sides. Add salt and pepper to taste.

6. 6

   Seal the parcels

   Fold the foil around the chicken, sealing the corners well.

7. 7

   Steam for 20 minutes

   Steam the foil parcels for 20 minutes, then serve.

What is cheese and spinach-stuffed chicken?

Stuffed chicken is a versatile dish found in many home-cooking traditions; this version pairs chicken with a simple spinach and ricotta filling. Sun-dried tomato, garlic and lemon add savoury, bright notes.

The method relies on steaming the sealed parcels rather than browning the chicken. That keeps the filling enclosed and lets the lemon and mustard season the meat as it cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 43g protein, 8g carbs, 12g fat.

Chicken and ricotta provide most of the protein, while the ricotta also contributes fat. The main source of carbohydrates is the spinach and sun-dried tomatoes, though the amounts are modest; serve with vegetables and a measured portion of potatoes or rice to make a balanced plate.

Building the filling

Spinach: wilt it first so it takes up less space inside the chicken and is easier to mix with the cheese.

Ricotta: its soft texture binds the filling without making it dense. Chop the sun-dried tomatoes finely so their flavour is spread through each portion.

Lemon zest: stir it into the filling for a fragrant lift, then use the juice separately in the mustard dressing.

Handling the chicken

Open the breasts enough to make room for the filling, but keep the pieces intact so they can fold back around it. Distribute the filling evenly rather than packing one breast much more heavily than another.

Use foil large enough to fold securely around each portion. A tight seal helps keep the juices and filling inside during steaming.

Steaming and doneness

Steam the sealed parcels for the stated 20 minutes. The recipe does not specify the thickness or weight of the chicken breasts, so cooking time can vary with their size.

Check that the thickest part of the chicken is fully cooked before serving. If it needs longer, reseal the parcel and continue steaming, checking again shortly afterwards.

Seasoning the outside

Dijon mustard: mix it thoroughly with the lemon juice so the dressing is easy to spread over both sides of the chicken.

Salt and pepper: season the chicken as well as the filling, tasting the filling before stuffing if you want to adjust its seasoning. Keep the foil sealed after seasoning.

What to serve alongside

Serve the chicken with boiled or roasted potatoes, rice, or crusty bread to catch the juices. A green salad or extra steamed vegetables make a fresh, simple accompaniment.

Since the parcels provide a protein-rich centrepiece, a generous portion of vegetables rounds out the plate without competing with the lemony filling.

Recipe notes & tips

• Chop the garlic and sun-dried tomatoes finely so they mix evenly through the filling.
• If the spinach sticks or the pan dries out, add water a little at a time.
• Let excess moisture from the spinach cook off before mixing in the ricotta.
• Spread the filling in an even layer so the chicken can close around it.
• Fold the foil corners firmly to help keep the parcels sealed while steaming.
• Check the thickest part of each breast for doneness, especially if the portions vary in size.

Variations

• Use feta: swap it for some or all of the ricotta for a saltier filling.
• Add herbs: mix chopped parsley or basil into the spinach filling.
• Include chilli: add a pinch of chilli flakes for gentle heat.
• Try fresh tomatoes: use chopped fresh tomato in place of the sun-dried tomatoes and drain excess liquid.
• Serve with grains: pair the parcels with couscous or rice to make the meal more substantial.

Common mistakes to avoid

• Too much water: the filling can turn watery; add only small splashes while wilting the spinach.
• Large filling pieces: they can make the chicken difficult to close; chop the tomatoes and garlic finely.
• Overfilling: the parcel may not seal properly; use a modest, even layer and keep the edges clear.
• Loose foil: steam and juices can escape; fold the corners tightly around the chicken.
• Assuming every breast cooks alike: thicker pieces may need longer; check the thickest part before serving.

How to store

Refrigerate leftovers in a covered container within two hours and use within 3 days. Reheat until piping hot throughout, either in a covered dish in the oven or in the microwave; keep the chicken covered to reduce drying.

Frequently asked questions