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Spinach Ricotta Stuffed Chicken Recipe

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3.9 from 15 reviews

This Spinach Ricotta Stuffed Chicken recipe features tender boneless chicken breasts filled with a flavorful mixture of spinach, ricotta, mozzarella, Parmesan cheese, and aromatic herbs. It’s a delicious and easy-to-make dinner perfect for any night of the week, combining sautéing and baking techniques for a satisfying meal.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 4 boneless skinless chicken breasts
  • Kosher salt, to taste
  • Black pepper, to taste
  • 2 tablespoons extra virgin olive oil, divided

Filling

  • 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 cheese
  • 1/4 cup grated Parmesan cheese
  • 1 egg yolk
  • 1 teaspoon dried oregano
  • Pinch of nutmeg

Instructions

  1. Preheat and Prepare Chicken: Preheat your oven to 375°F (190°C). Pat the chicken breasts dry with paper towels. Using a sharp knife, carefully cut a 3-4 inch wide pocket into the thickest part of each chicken breast, being careful not to cut through entirely. Season both sides with kosher salt and black pepper.
  2. Sauté Aromatics and Spinach: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onions and minced garlic, sautéing for 3-5 minutes until softened and fragrant. Stir in the chopped spinach and parsley, cooking for an additional 2-3 minutes until the spinach wilts and moisture evaporates. Transfer the mixture to a bowl and let it cool completely. Clean the skillet.
  3. Prepare Filling Mixture: In a large bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, egg yolk, dried oregano, a pinch of nutmeg, and salt and pepper to taste. Once the spinach mixture has cooled, stir it into the cheese mixture until well combined.
  4. Stuff the Chicken Breasts: Divide the filling evenly and stuff each chicken breast pocket with the mixture, ensuring they’re well filled but not overstuffed.
  5. Sear the Chicken: In the cleaned skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Place the stuffed chicken breasts in the skillet and cook for 5-7 minutes on one side, until golden brown. Carefully flip and cook the other side for about 5 minutes.
  6. Bake to Finish Cooking: Transfer the skillet with the chicken breasts into the preheated oven. Bake for 16-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
  7. Rest and Serve: Remove the chicken from the oven and transfer to a serving platter. Allow the chicken to rest for 3-5 minutes before serving. Pair with a fresh salad, vegetables, or your favorite starches.

Notes

  • Be careful when cutting the pocket in the chicken breasts to avoid slicing all the way through.
  • Make sure the spinach mixture has cooled before adding it to the cheese filling to prevent curdling the cheeses.
  • You can substitute fresh herbs like basil or thyme for parsley and oregano to vary the flavor.
  • Use a meat thermometer to ensure chicken is fully cooked and safe to eat.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Stovetop and Baking
  • Cuisine: American

Find it online: https://dishiary.com/spinach-ricotta-stuffed-chicken-recipe/