Spinach Ricotta Stuffed Chicken (Printable)
Juicy chicken breasts filled with creamy spinach ricotta and topped with crispy parmesan. An elegant yet simple dinner.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon black pepper
→ Spinach Ricotta Filling
05 - 1 cup ricotta cheese
06 - 1 cup baby spinach, chopped
07 - 1/3 cup grated parmesan cheese
08 - 1/2 cup shredded mozzarella cheese
09 - 1 garlic clove, minced
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Topping
13 - 1/4 cup grated parmesan cheese
14 - 1 tablespoon olive oil
# How To Make It:
01 - Preheat oven to 400°F. Lightly grease a baking dish with cooking spray or olive oil.
02 - Slice each chicken breast lengthwise through the thickest part, stopping before cutting completely through. Open like a book to create even thickness.
03 - Season both sides of each chicken breast with 1/2 teaspoon salt and 1/2 teaspoon black pepper, rubbing gently to adhere.
04 - Combine ricotta, chopped spinach, 1/3 cup parmesan, mozzarella, minced garlic, nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Mix until evenly incorporated.
05 - Divide filling evenly among chicken breasts. Spread over one side of each breast, then fold opposite side over to enclose the filling completely.
06 - Secure stuffed breasts with toothpicks if needed. Place seam-side down in prepared baking dish, spacing evenly.
07 - Brush tops with 1 tablespoon olive oil and sprinkle with remaining 1/4 cup parmesan cheese.
08 - Bake for 25-30 minutes until internal temperature reaches 165°F and tops are golden brown.
09 - Remove from oven and let rest 5 minutes. Remove toothpicks, slice crosswise, and serve immediately.
# Expert Advice:
01 -
- The ricotta filling stays incredibly moist and creamy even after baking
- It looks like something from a restaurant but comes together in under an hour
- Leftovers reheat beautifully for lunch the next day
02 -
- Don't overstuff the chicken or the filling will spill out during baking
- Letting the chicken rest before slicing keeps all those juices inside instead of on your cutting board
03 -
- Use a meat thermometer to avoid overcooking, since stuffed chicken can be tricky to judge by sight alone
- Make the filling up to a day ahead and keep it refrigerated, then stuff and bake when ready