If you’re searching for a dish that’s both comforting and impressive, this Stuffed Chicken Breast with Spinach and Ricotta Recipe is your new best friend in the kitchen. Tender chicken breasts are filled with a rich blend of creamy ricotta, fresh spinach, and savory Parmesan, then seared to golden perfection before baking to juicy, melt-in-your-mouth goodness. It’s a wonderful mix of flavors and textures that feels fancy but comes together with such ease you’ll want to make it again and again.
Ingredients You’ll Need
The beauty of this stuffed chicken breast dish lies in its simplicity: every ingredient plays an important role in creating those layers of flavor and texture that make it truly unforgettable. From the fresh spinach bringing vibrant color and earthiness, to the creamy ricotta adding luxurious richness, each component is essential.
- 4 boneless, skinless chicken breasts: The perfect lean protein canvas for our delicious filling.
- 2 cups fresh spinach, chopped: Adds freshness, color, and a healthy veggie boost to every bite.
- 1/2 cup ricotta cheese: Creamy and mild, it binds the filling and keeps it moist.
- 1/4 cup grated Parmesan cheese: Introduces a nutty, salty depth that amps up the flavor.
- 1/4 cup breadcrumbs: Helps hold the filling together and adds a slight texture contrast.
- 2 cloves garlic, minced: Infuses the filling with aromatic warmth and a subtle kick.
- 1 tablespoon olive oil: Ideal for searing the chicken to a browned, flavorful crust.
- 1 teaspoon dried oregano: Brings a hint of herbal brightness that complements the richness.
- Salt and pepper to taste: Essential seasonings to enhance every ingredient’s natural flavor.
- 1 tablespoon butter (for greasing): Ensures the chicken bakes without sticking and adds a touch of richness.
How to Make Stuffed Chicken Breast with Spinach and Ricotta Recipe
Step 1: Preparing the Oven and Chicken
First things first, preheat your oven to 375°F (190°C). While the oven warms up, carefully slice a pocket into each chicken breast by cutting horizontally. Take your time here to avoid slicing all the way through – you want a perfect pocket ready to cradle that delicious filling.
Step 2: Making the Filling
Next, in a mixing bowl, combine chopped spinach, ricotta cheese, Parmesan, breadcrumbs, minced garlic, dried oregano, salt, and pepper. Stir everything thoroughly so the flavors meld together, creating a cohesive mixture that’s ready to stuff into your chicken pockets.
Step 3: Stuffing the Chicken Breasts
Now, spoon the spinach and ricotta filling into each chicken breast pocket. Don’t be shy here—you want a generous amount for maximum flavor. Once filled, use toothpicks to carefully secure the openings, making sure the stuffing stays right where it belongs while cooking.
Step 4: Searing the Chicken
Heat olive oil in a large skillet over medium-high heat. When the pan is hot, add your stuffed chicken breasts. Sear them for about 3-4 minutes on each side, turning gently, until you achieve that beautiful golden-brown crust that adds depth and texture to the dish.
Step 5: Baking to Perfection
Transfer the seared chicken breasts to a butter-greased baking dish. Pop them into the preheated oven and bake for 20 to 25 minutes. This step lets the chicken cook through fully and allows the filling to meld and become wonderfully warm and creamy inside. The chicken should reach an internal temperature of 165°F (74°C) to be perfectly safe and juicy.
Step 6: Serving
Once baked, carefully remove the toothpicks before plating. Your stuffed chicken breasts are now ready to wow anyone lucky enough to share this meal with you!
How to Serve Stuffed Chicken Breast with Spinach and Ricotta Recipe
Garnishes
A sprinkle of fresh chopped parsley or basil adds a pop of green and a fresh herbal note that enhances the dish’s flavors. A light drizzle of extra virgin olive oil or a squeeze of lemon juice can brighten it up beautifully just before serving.
Side Dishes
This stuffed chicken pairs wonderfully with roasted vegetables, creamy mashed potatoes, or a simple garlic butter pasta. The sides you choose can create either a light and fresh meal or an indulgent feast, making this recipe extremely versatile.
Creative Ways to Present
For a dinner party, slice the stuffed chicken breasts crosswise into medallions to reveal the stunning filling in every slice. Arrange on a rustic wooden board alongside colorful roasted veggies and fresh bread, turning your meal into a shared, warm gathering experience.
Make Ahead and Storage
Storing Leftovers
Any leftover stuffed chicken breasts should be refrigerated in an airtight container and enjoyed within 3 to 4 days. This helps keep the chicken moist and the filling fresh.
Freezing
You can freeze the cooked stuffed chicken breasts for up to 2 months. Wrap each piece tightly in plastic wrap and place them in a freezer-safe container or bag. When you’re ready to enjoy, thaw them overnight in the fridge.
Reheating
To reheat, gently warm the chicken in the oven at 325°F (160°C) for 15-20 minutes or until heated through. This method helps retain the juicy texture without drying out the chicken or filling.
FAQs
Can I use frozen spinach for this stuffed chicken recipe?
Absolutely! Just make sure to thaw and thoroughly squeeze out any excess water from the spinach before mixing it with the ricotta filling to avoid sogginess.
What can I substitute for ricotta cheese if I don’t have any?
Greek yogurt or cream cheese can work as substitutes. Keep in mind they might slightly alter the texture and flavor but still keep the filling creamy and delicious.
Is it necessary to sear the chicken before baking?
Searing adds a beautiful golden crust and locks in flavors, but if you’re short on time, you can skip this step and bake the chicken directly—though the texture might be less crispy on the outside.
Can I prepare this dish in advance?
Yes, you can stuff the chicken breasts and keep them refrigerated for a few hours before cooking. This makes meal planning easier, especially for entertaining.
How do I know when the chicken is cooked through?
The safest way is to use a meat thermometer: the internal temperature should reach 165°F (74°C). The juices should run clear, and the chicken should feel firm but not dry.
Final Thoughts
If you want a dish that’s both simple and special, the Stuffed Chicken Breast with Spinach and Ricotta Recipe is a must-try. It’s hearty, flavorful, and perfect for any weeknight dinner or weekend gathering. I can’t wait for you to experience how all the creamy, cheesy, and fresh flavors come together for a real comfort-food winner.
Print
Stuffed Chicken Breast with Spinach and Ricotta Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A delicious and healthy stuffed chicken recipe featuring boneless chicken breasts filled with a savory mixture of fresh spinach, ricotta, Parmesan cheese, and breadcrumbs, seared to golden perfection and baked to juicy tenderness.
Ingredients
Chicken and Stuffing
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Cooking
- 1 tablespoon olive oil
- 1 tablespoon butter (for greasing)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the stuffed chicken breasts evenly.
- Prepare Chicken Pockets: Carefully cut a horizontal pocket into each chicken breast without cutting completely through, to create space for the stuffing.
- Make Stuffing Mixture: In a mixing bowl, combine the chopped spinach, ricotta cheese, Parmesan cheese, breadcrumbs, minced garlic, dried oregano, salt, and pepper. Stir until all ingredients are well mixed.
- Stuff Chicken: Fill each chicken pocket with the spinach and cheese mixture, then secure the opening with toothpicks to keep the filling inside during cooking.
- Sear Chicken: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the stuffed chicken breasts and sear them for 3-4 minutes on each side until they develop a golden brown crust.
- Bake: Transfer the seared chicken breasts to a butter-greased baking dish and bake in the preheated oven for 20-25 minutes until fully cooked, reaching an internal temperature of 165°F (74°C).
- Serve: Remove the toothpicks carefully before serving your flavorful stuffed chicken breasts hot.
Notes
- Ensure not to cut the chicken breasts all the way through to prevent the stuffing from falling out.
- Internal temperature of 165°F (74°C) is essential for safe and juicy chicken.
- To add extra flavor, you can sprinkle some additional Parmesan on top before baking.
- This recipe pairs well with a side of roasted vegetables or a fresh salad.
- Leftover stuffed chicken can be stored in an airtight container in the refrigerator for up to 3 days.
