My Version of Olive Garden Stuffed Chicken Florentine
Indulge in a restaurant-quality experience at home with My Version of Olive Garden Stuffed Chicken Florentine, a comforting and flavorful dish that combines tender, juicy chicken breasts with a creamy spinach and ricotta filling. Sear the stuffed chicken to golden perfection before baking it to tenderness in a rich, velvety Parmesan cream sauce. Enhanced with a blend of mozzarella, Parmesan, and aromatic Italian seasonings, this recipe delivers a savory burst of flavor in every bite. Perfect for a special dinner or weeknight treat, serve this irresistible stuffed chicken alongside pasta or crusty bread to soak up every drop of the luscious sauce. Ready in just over an hour, this homemade take on a beloved classic is sure to impress and satisfy!
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Recipe Information
Ingredients
- 4 boneless, skinless chicken breasts
- 3 cups fresh spinach
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- 3 garlic cloves (minced)
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
In a skillet over medium heat, add 1 tablespoon of olive oil and sauté fresh spinach until wilted. Remove and set aside to cool slightly.
In a mixing bowl, combine ricotta cheese, sautéed spinach, 1/2 cup of shredded mozzarella, 1/2 cup of Parmesan cheese, 1 minced garlic clove, 1 teaspoon of Italian seasoning, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Mix well to form the filling.
Stuff each chicken breast pocket with the spinach and cheese mixture, securing the edges with toothpicks if necessary.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the stuffed chicken breasts on both sides until golden brown (about 3-4 minutes per side). Transfer to the prepared baking dish.
In the same skillet, melt butter over medium heat. Add the remaining minced garlic and cook for 1 minute until fragrant. Whisk in the flour and cook for another minute.
Gradually pour in the chicken broth, stirring continuously to avoid lumps. Add heavy cream and whisk until the sauce thickens (about 2-3 minutes). Stir in the remaining Parmesan cheese and season with the remaining Italian seasoning, salt, and pepper.
Pour the Parmesan cream sauce over the seared chicken breasts in the baking dish.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil, sprinkle the remaining mozzarella cheese on top, and bake for another 10 minutes or until the chicken is fully cooked (internal temperature of 165°F).
Let the dish rest for 5 minutes before serving. Serve hot with your favorite pasta or a side of warm crusty bread.
Nutrition Facts
Calories |
3188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.2 g | 296% | |
| Saturated Fat | 122.2 g | 611% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 990 mg | 330% | |
| Sodium | 6235 mg | 271% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 1.7 g | ||
| Protein | 222.0 g | 444% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 2923 mg | 225% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1669 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
