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–+ servings

Ricotta and Spinach Stuffed Chicken

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Elegant, creamy, and comforting stuffed chicken breasts filled with ricotta and spinach, topped with melted mozzarella cheese. Perfect for weeknight dinners or casual entertaining.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 410
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Filling
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup ricotta cheese Whole-milk ricotta gives creamiest result
  • 1 cup fresh spinach, roughly chopped Can substitute with wilted frozen spinach, squeezed dry
  • 1 cup shredded mozzarella cheese Low-moisture shredded melts best
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a mixing bowl, combine ricotta, chopped spinach, minced garlic, salt, and pepper. Stir until evenly mixed.
  3. Pat the chicken breasts dry. Use a sharp knife to cut a horizontal pocket into the thick side of each breast, leaving about ¾ of the breast intact.
  4. Spoon the ricotta mixture into each pocket. Don’t overfill — leave a little room so the chicken still closes.
Cooking
  1. Heat olive oil in a large ovenproof skillet over medium heat. When shimmering, add the stuffed breasts.
  2. Sear 3–4 minutes per side until golden brown.
  3. Transfer the skillet or move the breasts to a baking dish and evenly top each breast with shredded mozzarella.
  4. Bake for 25–30 minutes, or until the internal temperature of the thickest part reaches 165°F (74°C).
  5. Remove from the oven and let rest for 5 minutes before serving.

Nutrition

Serving: 1gCalories: 410kcalCarbohydrates: 5gProtein: 30gFat: 30gSaturated Fat: 14gSodium: 580mgFiber: 1gSugar: 1g

Notes

For a richer filling, stir in 1–2 tablespoons grated Parmesan. Serve with garlic mashed potatoes or a bright side salad to complement the dish.
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