Double-stuffed Chicken Breast Recipe

Wilt and drain spinach

Heat a large sauté pan over medium heat. Add 1 teaspoon olive oil, then add the fresh spinach in batches and cook, stirring, until just wilted (2–3 minutes). Transfer wilted spinach to a fine mesh sieve or cheesecloth and press/ squeeze to remove excess liquid. Chop finely and set aside.

Prepare artichokes and aromatics

If using frozen artichokes, pat dry and chop into small pieces. In the same pan, add 1 teaspoon olive oil and sauté the minced garlic for about 30 seconds until fragrant. Add chopped artichoke hearts and cook 2 minutes to warm through. Remove from heat and allow to cool slightly.

Make the filling mixture

In a medium bowl combine the softened cream cheese, ricotta, grated Parmesan, shredded mozzarella, cooked spinach, sautéed artichokes, minced garlic (if extra desired), lemon zest, chopped parsley, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly until smooth and cohesive. Taste and adjust seasoning.

Preheat and prepare breasts

Preheat oven to 375°F (190°C). Pat chicken breasts dry with paper towels. Using a sharp paring knife, create a deep pocket in each breast by slicing horizontally through the thickest part without cutting all the way through. Season the exterior and interior lightly with 2 teaspoons kosher salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder, dividing evenly among the breasts.

Stuff the breasts

Divide the filling evenly into four portions (about 1/2 cup each). Using a spoon, pack the filling into each chicken pocket tightly but without overstuffing (leave a small margin so the breast can close). If desired, secure openings with toothpicks.

Sear the breasts

In a large ovenproof skillet, warm 2 tablespoons olive oil and 2 tablespoons unsalted butter over medium-high heat until shimmering. Add stuffed breasts and sear 2–3 minutes per side until golden brown. Spoon pan juices over the top.

Roast until cooked

Transfer the skillet to the preheated oven and roast for 18–25 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken (not the filling) reads 160°F (71°C). Remove from oven and tent loosely with foil; chicken will carryover cook to 165°F while resting (about 5–7 minutes). Remove toothpicks before serving.

Sauté shallot and deglaze

While chicken is roasting, in a small saucepan melt 1 tablespoon unsalted butter over medium heat. Add the minced shallot and cook 1–2 minutes until softened but not browned. Add 1 minced garlic clove and cook 30 seconds. Pour in 1 cup dry white wine and 1/2 cup chicken stock, scraping up any browned bits from the pan if using the same skillet; bring to a simmer and reduce by about half (4–6 minutes).

Finish the sauce

Lower heat and stir in 1/2 cup heavy cream. Simmer gently 2–3 minutes until slightly thickened. Whisk in 2 tablespoons grated Parmesan, 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep warm until chicken is rested.

Option - pan sauce

If you roasted chicken in the same skillet and it has fond, remove chicken to rest, place the skillet on the stove over medium heat, add the wine and stock to deglaze, then proceed with the cream and Parmesan as above for extra flavor.

Arrange double-stuffed chicken breasts on a serving platter. Spoon the warm wine cream sauce over each breast. Garnish with chopped parsley and serve with lemon wedges on the side. Serve immediately.