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Stuffed Chicken Breasts with Spinach and Ricotta

This dish involves stuffing chicken breasts with a mixture of spinach and ricotta cheese, then baking until the meat is cooked through and golden on top. The preparation results in a tender, juicy chicken exterior with a creamy, leafy interior, showcasing a balance of textures from crisp edges to silky filling.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts boneless, skinless
  • 2 cups fresh spinach roughly chopped
  • 1 cup ricotta cheese full-fat preferred
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 1 cup bread crumbs optional, for topping

Equipment

  • Baking dish
  • Skillet
  • Sharp knife
  • Small mixing bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Prepare a baking dish by lightly greasing it and set aside.
  2. Slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through. Use a sharp knife and gently create a cavity for the filling.
  3. Heat olive oil in a skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds, filling the kitchen with its aroma.
  4. Add chopped spinach to the skillet with garlic, seasoning with a pinch of salt and pepper. Stir until spinach wilts and reduces in volume, about 2-3 minutes.
  5. Transfer the sautéed spinach to a small bowl and let it cool slightly. Once cooled, fold in the ricotta cheese until combined into a creamy mixture.
  6. Fill each chicken pocket generously with the spinach and ricotta mixture, pressing gently to pack the filling in.
  7. Place the stuffed chicken breasts in the prepared baking dish, seam side down if applicable. Lightly season the outside with salt and pepper.
  8. If desired, sprinkle bread crumbs over the top of each stuffed chicken to add a crispy topping and bake uncovered for about 35 minutes, or until the chicken is cooked through and golden on the edges.
  9. Check for doneness by piercing the thickest part of the chicken; the juices should run clear, and the internal temperature should reach 165°F (74°C).
  10. Remove from oven, let rest for a few minutes, then serve warm. Slice if desired to showcase the creamy filling inside and enjoy!

Notes

Feel free to add fresh herbs like basil or thyme to the filling for extra flavor. Using toothpicks can help hold the stuffed chicken closed during baking if needed.