Description
Juicy chicken breasts stuffed with a creamy blend of pumpkin purée, spinach, and ricotta, then baked in a garlic cream sauce. A cozy, low-carb dish perfect for weeknights or entertaining.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup pumpkin purée
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1/2 cup shredded mozzarella
- 1/2 tsp nutmeg
- Salt & pepper, to taste
- 2 tbsp butter (for sauce)
- 3 cloves garlic, minced (for sauce)
- 1 cup heavy cream (for sauce)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- In a bowl, mix pumpkin purée, ricotta, spinach, mozzarella, nutmeg, salt, and pepper until well combined.
- Using a sharp knife, cut a pocket into each chicken breast without cutting through completely.
- Stuff each chicken breast with the pumpkin mixture, securing with toothpicks if needed.
- In a large oven-safe skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Stir in heavy cream and season with salt and pepper. Simmer for 2–3 minutes.
- Place stuffed chicken breasts in the skillet, spooning some sauce over the top.
- Transfer skillet to the oven and bake for 25–30 minutes, or until chicken is cooked through (internal temperature 165°F / 74°C).
- Serve hot, spooning extra sauce over each portion.
Notes
- For extra richness, add grated Parmesan to the stuffing.
- Use thawed frozen spinach if fresh isn’t available — just squeeze out excess moisture.
- This dish pairs beautifully with roasted vegetables or a simple green salad.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420
- Sugar: 3g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 140mg
Keywords: pumpkin stuffed chicken, spinach chicken bake, creamy garlic chicken, autumn chicken recipe, low carb chicken dinner