Go Back
spinach ricotta stuffed chicken cut in half on a plate
Print

Spinach Ricotta Stuffed Chicken

Chicken is stuffed with a spinach ricotta cheese filing to create an easy dinner any day of the week.
Course Dinner, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 323kcal
Author Ashley C.

Ingredients

  • 4 boneless skinless chicken breasts
  • Kosher salt to taste
  • Black pepper to taste
  • 2 tablespoons extra virgin olive oil divided
  • 1/2 cup yellow onion diced
  • 3 cloves garlic minced
  • 2 cups fresh spinach chopped
  • 2 tablespoons fresh parsley chopped
  • 1/2 cup ricotta cheese
  • 1/4 cup shredded mozzarella
  • 1/4 cup grated Parmesan
  • 1 egg yolk
  • 1 teaspoon dried oregano
  • pinch nutmeg

Instructions

  • Preheat the oven to 375 degrees Fahrenheit.
  • Pat the chicken breasts dry. Lay a chicken breast flat on a cutting board. Using a sharp knife, carefully cut a 3-4 inch wide pocket into the thickest part of the breast, being sure not to split the breast completely. Repeat with each breast, then season on both sides with salt and pepper to taste.
  • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add onion and garlic and saute for 3-5 minutes, stirring often, until softened.
  • Stir in spinach and parsley, and cook for 2-3 minutes, until spinach wilts and moisture evaporates. Transfer to a bowl and allow to cool completely. Clean out the skillet and set it aside.
  • Meanwhile, in a large bowl, mix together the ricotta, mozzarella cheese, Parmesan cheese, egg yolk, oregano, nutmeg, salt and pepper. When the spinach mixture has cooled, stir it into the cheese mixture until combined.
  • Divide the stuffing mixture into the pocket of each chicken breast.
  • In the clean skillet, heat remaining olive oil over medium-high heat until hot. Add the chicken in and cook on one side for 5-7 minutes until golden, then carefully turn over and cook on the other side for another 5 minutes. Place the skillet in the oven and bake for 16-20 minutes, or until the internal temperature in the thickest part of the chicken is 165 degrees F.
  • Transfer the chicken to a serving platter and allow it to rest for 3-5 minutes before serving. Serve with a salad or your favorite vegetables and starches.

Notes

Storing: Leftover ricotta stuffed chicken can be stored in an airtight container in the fridge for 3-4 days. Reheat in the oven at 325F for 15-20 minutes or until warmed through. 
Freezing: You can store uncooked stuffed chicken in the freezer for up to 3 months. Wrap each stuffed chicken breast tightly in plastic wrap and then in a layer of foil. Freeze on a baking sheet overnight until solid, then add to a freezer-safe bag. Thaw overnight in the fridge before cooking and serving.

Nutrition

Calories: 323kcal | Carbohydrates: 5g | Protein: 33g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 604mg | Potassium: 608mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1921IU | Vitamin C: 10mg | Calcium: 214mg | Iron: 2mg