Juicy Spinach and Ricotta Stuffed Chicken Breasts Recipe

Tender chicken breasts adorned with creamy spinach and ricotta stuffing bring a delightful twist to weeknight dinners.

This mouthwatering stuffed chicken recipe promises a burst of flavor in every bite.

The combination of vibrant spinach and smooth ricotta creates a delectable filling that elevates ordinary chicken.

Seasoned with herbs and baked to golden perfection, these stuffed chicken breasts deliver restaurant-quality taste right from your kitchen.

Each slice reveals a luscious, cheesy interior that will have everyone at the table asking for seconds.

Simple ingredients come together effortlessly to craft a meal that feels both elegant and comforting.

You’ll love how quickly this impressive dish comes together for a satisfying dinner that looks like it took hours to prepare.

Spinach and Ricotta Stuffed Chicken Breasts Essentials

• Elevate Weeknight Dining: Transform ordinary chicken into a restaurant-worthy meal with minimal effort and maximum flavor.
• Nutrient-Packed Performance: Combine lean protein from chicken with iron-rich spinach and calcium-loaded ricotta for a powerhouse nutritional profile.
• Customize with Ease: Adapt the recipe by swapping cheeses, adding different herbs, or incorporating additional vegetables to suit personal taste preferences.
• One-Pan Wonder: Minimize kitchen cleanup by preparing the entire dish in a single skillet, from sautéing to baking, making cooking and washing up a breeze.

Ingredients for Spinach and Ricotta Stuffed Chicken

• Chicken Breast: A lean protein that serves as the main vessel for the stuffing and becomes tender when baked.
• Egg: Helps bind the ricotta and spinach stuffing together.

• Ricotta Cheese: Provides a creamy, soft texture to the stuffing mixture.
• Parmesan Cheese: Adds a sharp, salty flavor to the top of the dish.
• Mozzarella Cheese: Creates a melty, golden cheese topping.

• Spinach: Adds nutritional value and a vibrant green color to the stuffing.
• Garlic: Enhances flavor in both the stuffing and sauce.
• Onion: Provides a savory base for the tomato sauce.

• Passata: Creates a smooth tomato base for the sauce.
• Tomato Paste: Intensifies the tomato flavor and helps thicken the sauce.
• Mixed Herbs: Adds complexity and traditional Italian seasoning to the dish.
• Stock: Provides additional depth and moisture to the sauce.

• Salt, Pepper: Basic seasonings that enhance the overall flavor of the chicken.
• Low Calorie Spray: Helps prevent sticking and reduces added fat.

Preparation Steps for Stuffed Chicken Breasts

Step 1: Create Flavorful Spinach Filling

Sauté fresh spinach and minced garlic in a skillet until the spinach softens and releases its moisture.

• Ricotta cheese
• Beaten egg

Mix thoroughly until ingredients are well blended.

Step 2: Prepare Chicken for Stuffing

Place chicken breast on a cutting board and cover with plastic wrap.

Gently pound the chicken to create an even thickness.

Season both sides with salt and pepper.

Step 3: Brown Chicken in Skillet

Heat a skillet with cooking spray and quickly sear the chicken until it develops a light golden color on each side.

Remove chicken and set aside.

Step 4: Craft Rich Tomato Sauce

• Diced onions
• Minced garlic

• Passata
• Tomato paste
• Mixed herbs
• Chicken stock

Cook until the sauce thickens and develops deep flavors.

Step 5: Assemble Stuffed Chicken

Nestle chicken breasts into the simmering sauce.

Top each piece with the prepared spinach and ricotta mixture.

• Parmesan cheese
• Mozzarella cheese

Step 6: Bake to Perfection

Preheat oven to 350°F.

Cover skillet with foil and bake for 20 minutes.

Remove foil and continue baking until cheese turns golden and chicken is completely cooked through, approximately 10-15 minutes.

Step 7: Serve and Enjoy

Remove from oven and let rest for a few minutes before serving.

The chicken will be tender, cheesy, and bursting with delicious flavors.

Tips for Spinach and Ricotta Stuffed Chicken

• Pound chicken breasts evenly to ensure uniform cooking and perfect stuffing distribution.
• Squeeze out excess moisture from wilted spinach to prevent watery filling and maintain rich taste.
• Cover with foil during initial baking to lock in moisture and keep chicken tender and juicy.
• Add parmesan and mozzarella in final uncovered baking stage for perfect golden, crispy cheese topping.
• Use low-fat ricotta and reduced-fat cheeses to create a healthier version without compromising flavor.

Variations for Spinach Ricotta Chicken

• Keto-Friendly Option: Replace ricotta with cream cheese, use almond flour instead of traditional breadcrumbs, and swap passata for low-carb tomato sauce to reduce carbohydrate content.
• Mediterranean Herb Variation: Add fresh basil, oregano, and thyme to the spinach mixture, then top with crumbled feta cheese instead of mozzarella for a Greek-inspired flavor profile.
• Dairy-Free Alternative: Substitute ricotta with mashed white beans or tofu, use nutritional yeast instead of cheese, and replace egg with ground flaxseed mixed with water to maintain binding properties.
• Spicy Southwest Remix: Mix jalapeños into the spinach filling, replace passata with salsa, sprinkle pepper jack cheese on top, and add a dash of cumin and chili powder for a zesty kick.

Serving Ideas for Spinach and Ricotta Stuffed Chicken Breasts

• Rustic Italian Family Feast: Serve these stuffed chicken breasts alongside crusty garlic bread to soak up the delicious tomato sauce.
• Healthy Side Symphony: Pair with a crisp mixed green salad or roasted Mediterranean vegetables like zucchini and bell peppers for a balanced meal.
• Wine & Dine Pairing: Complement the rich flavors with a chilled glass of dry white wine like Pinot Grigio or a light Sauvignon Blanc that cuts through the creamy cheese.
• Low-Carb Comfort Plate: Replace traditional sides with cauliflower rice or spiralized zucchini noodles to keep the meal light and nutritious while maintaining incredible flavor profiles.

Storage Recommendations for Stuffed Chicken

• Store leftover stuffed chicken in an airtight container within 2 hours of cooking. Keep in the refrigerator for up to 3-4 days, ensuring the chicken stays fresh and delicious.
• Wrap individual portions tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months, preserving the flavor and texture of the dish.
• Preheat oven to 350°F, place chicken in a baking dish, cover with foil to prevent drying. Warm for 15-20 minutes until internal temperature reaches 165°F, ensuring the chicken remains juicy.

FAQs

• Can I use frozen spinach instead of fresh?

Yes, thaw and drain frozen spinach completely before mixing with ricotta to prevent excess moisture in the stuffing.

• How do I know the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature reaches 165°F at the thickest part of the chicken breast.

• What if I don't have a meat mallet?

Use a rolling pin or the bottom of a heavy skillet to flatten the chicken evenly, ensuring it’s thin enough for easy rolling and stuffing.

• Can I prepare this dish ahead of time?

You can assemble the stuffed chicken breasts and keep them refrigerated for up to 24 hours before baking, which makes it great for meal prep.

Spinach and Ricotta Stuffed Chicken Breasts Recipe

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4.8 from 39 reviews

• Total Time: 1 hour 5 minutes
• Yield: 4 1x

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Description

Succulent spinach and ricotta stuffed chicken breasts elevate weeknight dinners with Mediterranean-inspired elegance. Creamy filling and tender chicken create a delightful harmony you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 4 Skinless/boneless chicken breasts (raw, approximately 5.6 ounces/160 grams per breast)
• 9.5 ounces/270 grams Ricotta cheese
• 3 Large handfuls spinach (roughly chopped)
• 1.8 ounces/50 grams Mozzarella cheese (shredded)
• 0.5 ounces/15 grams Parmesan cheese (grated)

Seasoning and Binding Ingredients:

• 1 Large egg
• 2 Cloves garlic (crushed)
• Salt and black pepper to taste
• 1 Pinch of mixed Italian herbs

Sauce Ingredients:

• 1 Onion (finely diced)
• 1 Clove garlic (crushed)
• 1 Cup/240 milliliters passata
• 3 Tablespoons tomato paste
• 1 Cup/240 milliliters chicken stock
• Cooking spray

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Instructions

1. Sauté spinach and garlic in an oven-proof skillet over medium-high heat until leaves soften and release moisture.
2. Combine wilted spinach with ricotta and egg in a mixing bowl, blending thoroughly until ingredients are evenly incorporated.
3. Position chicken breast between plastic wrap, gently pound to create uniform thickness, then season both surfaces with salt and pepper.
4. Lightly brown chicken in the same skillet, creating a golden exterior, then transfer to a separate plate.
5. In the skillet, caramelize onions and garlic until translucent and fragrant.
6. Pour passata, tomato paste, mixed herbs, and stock into the skillet, simmering for approximately 15 minutes until sauce reduces and thickens.
7. Preheat oven to 350°F, preparing for final cooking stage.
8. Nestle chicken breasts into the prepared sauce, generously spreading ricotta mixture across the top of each piece.
9. Sprinkle parmesan and mozzarella cheese over the chicken, creating a rich, melty topping.
10. Cover skillet with foil, bake for 20 minutes, then uncover and continue cooking for additional 10-15 minutes until cheese turns golden and chicken reaches safe internal temperature.

Notes

• Flatten chicken breasts evenly to ensure consistent cooking and better stuffing absorption.
• Pat chicken dry before adding salt and pepper to help create a perfect golden-brown exterior.
• Allow parmesan and mozzarella to reach room temperature before sprinkling to promote smoother melting.
• Swap ricotta with tofu for a dairy-free version or use low-fat cheese for a lighter alternative.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Frying
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 281 kcal
• Sugar: 3 g
• Sodium: 432 mg
• Fat: 11 g
• Saturated Fat: 5 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.1 g
• Carbohydrates: 8 g
• Fiber: 2 g
• Protein: 38 g
• Cholesterol: 116 mg