Spinach Ricotta Chicken (Printable)
Chicken breasts stuffed with ricotta and spinach, seared and baked with melted mozzarella for a gluten-free main.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - Salt and black pepper, to taste
→ Spinach Ricotta Filling
04 - 1 cup ricotta cheese
05 - 1 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and well-drained)
06 - 1/4 cup grated Parmesan cheese
07 - 1 garlic clove, minced
08 - 1/2 teaspoon dried Italian herbs (basil, oregano, or thyme)
09 - 1/4 teaspoon nutmeg (optional)
10 - Salt and black pepper, to taste
→ Topping
11 - 1/2 cup shredded mozzarella cheese
12 - 2 tablespoons grated Parmesan cheese
# Directions:
01 - Preheat oven to 400°F. Lightly grease a baking dish with olive oil or cooking spray.
02 - Place chicken breasts on a cutting board. Carefully slice a pocket into the side of each breast, being careful not to cut all the way through.
03 - Season the chicken breasts with salt and pepper on both sides.
04 - In a mixing bowl, combine ricotta cheese, chopped spinach, 1/4 cup grated Parmesan, minced garlic, dried Italian herbs, nutmeg (if using), salt, and pepper until well blended.
05 - Fill each chicken breast pocket evenly with the spinach-ricotta mixture. Secure openings with toothpicks if necessary to hold the filling inside.
06 - Heat olive oil in a skillet over medium-high heat. Sear the stuffed chicken breasts for 2 minutes per side until lightly golden on the outside.
07 - Transfer the seared chicken breasts to the prepared baking dish. Top each breast with shredded mozzarella and the remaining 2 tablespoons of grated Parmesan.
08 - Bake for 20 to 25 minutes, or until the chicken is cooked through with an internal temperature of 165°F and the cheese is melted and bubbling.
09 - Remove toothpicks before serving. Let the chicken rest for 5 minutes, then serve hot.
# Expert Suggestions:
01 -
- The creamy filling stays moist inside the chicken so every bite feels indulgent without being heavy.
- It looks impressive enough for guests but comes together with simple everyday ingredients.
02 -
- Overstuffing the pockets will cause the filling to leak out during searing, so use restraint even though it is tempting to pack in as much as possible.
- Squeezing frozen spinach in a clean kitchen towel until it is nearly dry is the single step that separates a soggy filling from a silky one.
03 -
- Toothpicks are your best friend here but remember to count how many you put in so none get lost inside when you serve.
- Letting the stuffed chicken sit in the fridge for 15 minutes before searing helps the filling firm up so it holds its shape better in the hot pan.