Spinach Ricotta Stuffed Chicken is pure dinnertime magic—a delightfully juicy chicken breast brimming with a creamy, cheesy spinach filling that manages to feel both impressive and comforting at once. Golden seared on the stove, then finished in the oven, this dish delivers big flavor with minimal fuss. Whether you’re hosting friends or simply treating yourself on a weeknight, this recipe is a dazzling way to upgrade chicken night using just a handful of wholesome, familiar ingredients.
Ingredients You’ll Need
The beauty of Spinach Ricotta Stuffed Chicken is how it transforms simple, classic staples into something special. Each element brings its own character: savory richness, meltiness, freshness, and, of course, those herbs that transport your tastebuds straight to Italy.
- Chicken Breasts: Choose boneless, skinless chicken breasts—thick enough to create pockets for stuffing while staying tender and juicy.
- Ricotta Cheese: Creamy ricotta provides the perfect mild, luscious base for the filling—it marries beautifully with the herbs and spinach.
- Fresh Spinach: Adds fresh color and a subtle earthy flavor while sneaking in extra nutrition; chop it well for even distribution.
- Mozzarella Cheese: Offers that lovely stretch and gooiness inside, plus it melts to unite everything in the filling.
- Parmesan Cheese: Brings a punch of salty, nutty flavor—use freshly grated for maximum taste.
- Garlic: Two cloves give aromatic depth; mince them finely so they blend smoothly into the mixture.
- Italian Seasoning: Just a teaspoon delivers a familiar, inviting flavor—oregano, basil, and thyme are the backbone here.
- Salt & Black Pepper: Fundamental for balancing and boosting all the other flavors; taste your filling before stuffing to dial them in.
- Olive Oil: Helps achieve a gorgeous golden sear and infuses the chicken with Mediterranean richness.
- Toothpicks or Kitchen Twine: These handy tools keep all of your stuffing where it belongs—right inside the chicken.
How to Make Spinach Ricotta Stuffed Chicken
Step 1: Make the Cheesy Spinach Filling
Start with a mixing bowl and combine the ricotta, chopped spinach, mozzarella, Parmesan, minced garlic, Italian seasoning, salt, and black pepper. Stir everything together until you have a creamy, slightly green-flecked mixture. This blend is the heart and soul of your Spinach Ricotta Stuffed Chicken, so give it a little taste and tweak the seasoning if you like—just try not to eat it all out of the bowl!
Step 2: Prepare and Stuff the Chicken Breasts
Take your chicken breasts, and using a sharp knife, carefully cut a pocket into the side of each, going deep but not slicing all the way through. Picture a pita pocket—big enough to hold your filling, but with the sides intact. Spoon the spinach ricotta mixture into each pocket, distributing evenly, and gently press the chicken closed. Secure the seam with toothpicks or kitchen twine to lock in all that creamy goodness.
Step 3: Sear to Golden Perfection
Grab a large oven-safe skillet and heat up the olive oil over medium heat. When it shimmers, add your stuffed chicken breasts. Sear for 2–3 minutes per side; you’re looking for a mouthwatering golden crust. This step adds tons of flavor and helps keep all the lovely juices inside while the dish finishes in the oven.
Step 4: Bake Until Juicy and Tender
Move the skillet straight into your preheated 375°F (190°C) oven. Bake the Spinach Ricotta Stuffed Chicken for 20–25 minutes, until the filling is bubbly and the chicken is just cooked through (an internal temp of 165°F/74°C is perfect). Once they’re done, let the chicken rest for five minutes—this keeps everything moist and makes for easier slicing.
How to Serve Spinach Ricotta Stuffed Chicken
Garnishes
A little flourish goes a long way! Sprinkle fresh chopped parsley or basil on top for color and brightness, or add a final dusting of Parmesan for extra savory oomph. A light squeeze of lemon is also a lovely touch to cut the richness of the cheese and uplift every bite.
Side Dishes
Think simple and satisfying: Spinach Ricotta Stuffed Chicken is fantastic alongside roasted vegetables (like carrots or asparagus), creamy mashed potatoes, or a tangle of buttery noodles. If you’re after a lighter option, a crisp green salad with balsamic dressing is a classic pairing.
Creative Ways to Present
For a dinner party, slice the stuffed chicken into rounds to showcase that irresistible filling spiral—this makes for a beautiful platter presentation. Or, serve atop a bed of herbed quinoa or wild rice for a rustic, hearty feel. For a romantic dinner, keep it whole and drizzle with a homemade tomato sauce or a balsamic reduction for a dramatic finishing touch.
Make Ahead and Storage
Storing Leftovers
Place any leftover Spinach Ricotta Stuffed Chicken in an airtight container and refrigerate for up to 3 days. The filling helps keep the chicken moist, so leftovers reheat surprisingly well!
Freezing
For longer storage, you can freeze the cooked stuffed chicken breasts. Wrap each one tightly in plastic wrap and then foil, or seal in a freezer bag with as much air removed as possible. They’ll keep well for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, place the Spinach Ricotta Stuffed Chicken in a baking dish and cover with foil. Warm in a 350°F (175°C) oven for 15–20 minutes or until hot throughout. If you’re in a hurry, the microwave works fine—just cover and reheat gently to avoid drying out the chicken.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw it completely and squeeze out as much moisture as possible before mixing it with the cheeses. This ensures your filling stays rich and creamy, not watery.
How do I prevent the filling from leaking out during cooking?
Secure the openings as tightly as possible with toothpicks or kitchen twine, and avoid overfilling the chicken breasts. Searing before baking also helps seal the edges and hold the stuffing inside.
What if I don’t have an oven-safe skillet?
No problem! You can sear the chicken in a regular skillet, then transfer the stuffed breasts to a baking dish for the oven step. Just pour any flavorful juices from the skillet over the chicken before baking.
Can I make Spinach Ricotta Stuffed Chicken ahead of time?
Yes! You can stuff the chicken breasts and keep them refrigerated (covered) for up to a day in advance. When you’re ready, just sear and bake as directed. This makes dinner party prep a breeze.
Is this dish gluten-free and keto-friendly?
Definitely. Spinach Ricotta Stuffed Chicken is naturally low in carbs and completely gluten-free, making it a great option for those following keto or gluten-free diets.
Final Thoughts
There’s something incredibly satisfying about serving up Spinach Ricotta Stuffed Chicken—especially when you slice in and that creamy filling peeks out. It’s easy enough for weeknights but elegant enough for guests, and it’s sure to win over even the pickiest eaters. Grab those ingredients and give it a whirl; this dish deserves all the love and appetite you can bring!
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Spinach Ricotta Stuffed Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Delight your taste buds with this scrumptious Spinach Ricotta Stuffed Chicken recipe. Tender chicken breasts are filled with a creamy mixture of ricotta, spinach, and cheeses, baked to golden perfection. A perfect dish for a satisfying meal!
Ingredients
For the Stuffed Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- toothpicks or kitchen twine for securing
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the filling: In a medium bowl, combine ricotta cheese, spinach, mozzarella, Parmesan, garlic, Italian seasoning, salt, and pepper.
- Stuff the chicken: Slice a pocket into each chicken breast and stuff with the spinach and ricotta mixture. Secure with toothpicks or kitchen twine.
- Sear the chicken: Sear the stuffed chicken breasts in olive oil until golden brown.
- Bake: Transfer the skillet to the oven and bake for 20–25 minutes until cooked through.
- Rest and serve: Let the chicken rest for 5 minutes before serving.
Notes
- You can use thawed and well-drained frozen spinach instead of fresh.
- Pair with roasted vegetables or pasta for a complete meal.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 370
- Sugar: 1g
- Sodium: 460mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 41g
- Cholesterol: 120mg
