Spinach Ricotta Stuffed Chicken (Printable Version)
Tender chicken breasts stuffed with creamy spinach ricotta filling and topped with a golden parmesan crust. High protein, gluten-free main dish ready in under an hour.
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon black pepper
→ Spinach Ricotta Filling
05 - 1 cup ricotta cheese
06 - 1 cup baby spinach, chopped
07 - 1/3 cup grated parmesan cheese
08 - 1/2 cup shredded mozzarella cheese
09 - 1 garlic clove, minced
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Topping
13 - 1/4 cup grated parmesan cheese
14 - 1 tablespoon olive oil
# How to Make:
01 - Preheat your oven to 400°F. Lightly grease a baking dish.
02 - Butterfly each chicken breast by slicing lengthwise through the thickest part, being careful not to cut all the way through. Open the breast like a book.
03 - Season both sides of the chicken breasts with salt and black pepper.
04 - In a bowl, combine ricotta, chopped spinach, parmesan, mozzarella, minced garlic, nutmeg, salt, and pepper. Mix well.
05 - Divide the spinach ricotta mixture evenly among the chicken breasts, spreading it over one side. Fold the other side over to enclose the filling.
06 - Secure the chicken breasts with toothpicks if needed. Place them in the prepared baking dish.
07 - Brush the tops with olive oil and sprinkle with remaining parmesan cheese.
08 - Bake for 25–30 minutes, or until the chicken is cooked through (internal temperature 165°F) and the tops are golden.
09 - Remove from oven, let rest 5 minutes. Remove toothpicks, slice, and serve.
# Expert Tips:
01 -
- The creamy spinach ricotta filling stays put without complicated rolling techniques
- That golden parmesan crust makes people think you spent hours on something elegant
- Leftovers reheat beautifully for tomorrow lunch
02 -
- Letting the chicken rest after baking prevents all that creamy filling from escaping when you slice
- Use an instant read thermometer, nothing ruins stuffed chicken faster than undercooked meat
03 -
- Pound the chicken slightly after butterflying to create an even surface for stuffing
- Double the filling recipe and use the extra to stuff pasta shells the next day