Spinach Ricotta Stuffed Chicken (Printable)
Juicy chicken breasts filled with creamy spinach and ricotta, topped with a crispy parmesan crust.
# What You'll Need:
→ 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 It:
01 - Preheat oven to 400°F. Lightly grease a baking dish with cooking spray or oil.
02 - Slice each chicken breast lengthwise through the thickest part, opening like a book without cutting completely through.
03 - Season both sides of each chicken breast with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
04 - Combine ricotta, chopped spinach, 1/3 cup parmesan, mozzarella, minced garlic, nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Mix until well blended.
05 - Divide spinach ricotta mixture evenly among chicken breasts, spreading over one side. Fold opposite side over to enclose the filling completely.
06 - Secure with toothpicks if needed and place stuffed breasts in the prepared baking dish, seam side down.
07 - Brush tops with 1 tablespoon olive oil and sprinkle with remaining 1/4 cup parmesan cheese.
08 - Bake for 25-30 minutes until chicken reaches internal temperature of 165°F and tops are golden brown.
09 - Remove from oven and let rest for 5 minutes. Remove toothpicks, slice crosswise, and serve immediately.
# Expert Advice:
01 -
- The creamy ricotta filling keeps the chicken incredibly moist
- Looks fancy but comes together in under an hour
- Leftovers reheat beautifully for next day lunches
02 -
- Letting the chicken rest before cutting prevents all that delicious filling from oozing out
- A meat thermometer takes the guesswork out of perfectly cooked chicken
03 -
- Pounding the chicken slightly after butterflying makes it easier to fold
- Room temperature ricotta mixes more smoothly than cold