This Ricotta Spinach Stuffed Chicken is a delicious one-pot meal that's perfect for a family dinner. Tender and juicy chicken breasts are stuffed with a rich, cheesy spinach mixture and roasted with cherry tomatoes.
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Why you'll love this recipe
- Ricotta-Stuffed Chicken Breasts are easy enough for a busy weeknight, and also perfect to serve guests.
- You only need simple ingredients to make Chicken Breasts stuffed with Ricotta and Spinach. It is an affordable meal to make for the family.
- This baked chicken recipe is also easy to prepare, so beginner cooks can easily prepare it.
Ingredient List
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- fresh baby spinach
- ricotta cheese
- Parmesan cheese
- fresh garlic cloves
- dried oregano
- black pepper
- salt
- boneless skinless chicken breasts
- cherry tomatoes
- olive oil
- fresh parsley
Equipment
- Stainless Steel Mixing Bowls
- Cutting Board
- knife
- Measuring Spoons and Cups
- Large oven-safe skillet
How to make Ricotta Stuffed Chicken Breasts
This is an overview of the recipe. The full instructions are below in the recipe card.
- Preheat the oven to 375°F (190°C).
- Combine the baby spinach, ricotta cheese, parmesan cheese, minced garlic, oregano, salt, and black pepper.
- Lay the chicken breasts flat on a cutting board and make a horizontal cut through the center of each, creating a pocket without cutting all the way through.
- Stuff each chicken breast with ricotta-spinach mixture.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side or until golden brown.
- Scatter the halved cherry tomatoes around the chicken in the skillet.
- Bake in the oven for 25-30 minutes or until the chicken is cooked through. Garnish with fresh parsley before serving.
Eileen's Tips for Success
- If you don't have baby spinach, you can use regular spinach; just give it a rough chop before adding it to the ricotta mixture.
- Don't cut the chicken breasts all the way through. The chicken needs a pocket in the middle, and one side of the chicken needs to remain closed.
- Use a cast-iron skillet or any oven-safe skillet for this recipe.
- Use an external meat thermometer to ensure the chicken is cooked to 165°F when cooked through.
- It's natural for some of the cheese mixture to ooze out of the chicken breasts. If you want to try to prevent that, you can use toothpicks to hold the slit side of the chicken together while baking.
Variations
Want to change up this recipe?
- Spice: If your family likes a touch of heat, you can add some crushed red pepper flakes to your ricotta mixture for a little heat.
- Cheese: Add additional mozzarella and Parmesan cheese to the top of the chicken breasts in the last 5 minutes of cooking for even more cheesy goodness.
- Dairy Free: Use dairy-free cheese
Make-ahead, storage, and freezer tips
Storage - Store leftover ricotta-stuffed chicken breasts in an airtight container in the refrigerator for up to three days.
Make Ahead- The stuffing can be prepared ahead of time, and the chicken can be stuffed up to the evening before cooking the stuffed chicken breasts.
Serving Suggestions
I like to serve these tender chicken breasts with a salad of potatoes such as these Homemade Mashed Potatoes or Oven Roasted Potatoes. You can also pair it with a green side dish such as these Brussels Sprouts with Prosciutto.
Similar recipes
Are you looking for more chicken recipes? If so, next time add one of these recipes to your meal plan.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Ricotta Spinach Stuffed Chicken Breasts
Equipment
Ingredients
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium-sized mixing bowl, combine 1 cup fresh baby spinach, chopped, 1 cup ricotta cheese, ½ cup Parmesan cheese, grated, 2 cloves garlic, peeled and minced, 1 teaspoon dried oregano, ½ teaspoon black pepper, and ½ teaspoon kosher salt. Mix well until all ingredients are evenly incorporated. Set aside.
- Lay the 4(5) ounce boneless, skinless chicken breasts (4) 5-ounce chicken breasts flat on a cutting board and make a horizontal cut through the center of each, creating a pocket without cutting all the way through.
- Season the chicken breasts with ⅓ teaspoon kosher salt and ⅓ teaspoon black pepper,
- Stuff each chicken breast with the ricotta-spinach mixture, ensuring an even distribution.
- In a large oven-safe skillet, heat 2 Tablespoons olive oil over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side or until golden brown.
- Scatter 1 cup cherry tomatoes, halved around the chicken in the skillet.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove from the oven and garnish with fresh parsley, chopped, optional garnish. Ready to serve.
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