Spinach Ricotta Stuffed Chicken (Print Page)

Juicy chicken stuffed with ricotta-spinach filling, baked to golden perfection with melted mozzarella.

# What You Need:

→ Chicken

01 - 4 boneless skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper

→ Filling

05 - 1 cup ricotta cheese
06 - 1 cup fresh spinach finely chopped or thawed frozen spinach squeezed dry
07 - 2 cloves garlic minced
08 - ¼ cup grated Parmesan cheese
09 - ½ teaspoon dried Italian herbs or oregano and basil
10 - ¼ teaspoon nutmeg optional
11 - 1 egg yolk
12 - Salt and pepper to taste

→ Topping

13 - ½ cup shredded mozzarella cheese
14 - 2 tablespoons grated Parmesan cheese

# Directions:

01 - Preheat oven to 400°F. Lightly grease a baking dish with olive oil.
02 - Pat chicken breasts dry with paper towels. Using a sharp knife, cut a horizontal pocket into the center of each breast, stopping before cutting completely through.
03 - Combine ricotta, spinach, garlic, Parmesan, Italian herbs, nutmeg if using, egg yolk, salt, and pepper in a mixing bowl. Mix until thoroughly blended and smooth.
04 - Divide filling evenly among chicken breasts, stuffing each pocket. Secure openings with toothpicks if necessary to prevent filling from escaping during baking.
05 - Rub chicken breasts with olive oil. Season both sides generously with salt and pepper. Arrange in prepared baking dish.
06 - Sprinkle mozzarella and additional Parmesan evenly over the top of each stuffed chicken breast.
07 - Bake for 25 to 30 minutes until chicken reaches internal temperature of 165°F and cheese is melted and golden brown.
08 - Let chicken rest for 5 minutes before serving. Remove toothpicks, slice crosswise to reveal filling, and serve immediately.

# Expert Tips:

01 -
  • The ricotta filling stays incredibly moist, so even people who swear they hate dry chicken will ask for seconds
  • You can prep everything ahead and just bake when ready, making it perfect for dinner parties
02 -
  • Dont skip the resting period, I once cut into it immediately and watched all those delicious juices run onto the cutting board
  • If the chicken breasts are very thick, pound them slightly before cutting the pockets so they cook evenly
03 -
  • Brine the chicken in lightly salted water for 30 minutes before cooking for extra juiciness
  • Use room temperature ricotta so it mixes smoothly with the other filling ingredients

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