Spinach Ricotta Stuffed Chicken Breasts

$For this tasty dish, you will need: - 4 boneless, skinless chicken breasts - 1 cup fresh spinach, chopped - 1 cup ricotta cheese - 1/2 cup grated Parmesan cheese - 1/4 cup mozzarella cheese, shredded - 2 cloves garlic, minced - 1 egg, beaten - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - Salt and pepper to taste - 2 tablespoons olive oil - 1 cup marinara sauce (for serving) These ingredients create a rich and creamy filling that pairs well with chicken. You will also need some basic kitchen tools: - Mixing bowl for combining ingredients - Sharp knife for cutting chicken - Skillet for searing - Baking dish for cooking in the oven - Toothpicks to secure the chicken pockets Having these tools ready will make your cooking process smooth. To enhance your dish, consider these garnishes: - Fresh basil leaves for a pop of color - Extra marinara sauce for drizzling - Grated Parmesan cheese for added flavor These garnishes can make your dish look even more inviting. {{ingredient_image_1}} First, you need to prep the chicken. Grab four boneless, skinless chicken breasts. Pat them dry using paper towels. This step helps the chicken sear nicely. Place each breast on a cutting board. Carefully cut a pocket in each one. Make sure not to cut all the way through. You want enough space to hold the filling. Now, let's make the filling. In a mixing bowl, combine the following: - 1 cup fresh spinach, chopped - 1 cup ricotta cheese - 1/2 cup grated Parmesan cheese - 1/4 cup mozzarella cheese, shredded - 2 cloves garlic, minced - 1 egg, beaten - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - Salt and pepper to taste Mix these ingredients until well-combined. The blend of cheeses and spinach gives a rich flavor. Next, it's time to cook. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Once hot, add the stuffed chicken breasts. Sear them for about 3 to 4 minutes on each side. Look for a golden-brown color. After searing, place the chicken in a baking dish. Spoon 1 cup of marinara sauce over the top of each breast. To keep the chicken moist, cover the dish with aluminum foil. Bake in a preheated oven at 375°F (190°C) for 25 to 30 minutes. Check for clear juices to ensure it's cooked. If you want a crispier top, remove the foil for the last 5 minutes. Let the chicken rest for 5 minutes before serving. Enjoy your meal! To cook chicken perfectly, start by using boneless, skinless breasts. These cook evenly and stay juicy. Always pat them dry before cooking. This helps to get a nice sear. Use a sharp knife to cut a pocket. Make sure you don’t cut all the way through. This keeps the filling inside. Cook the chicken until the juices run clear. Use a meat thermometer if you have one. Aim for 165°F (74°C) for safe eating. Seasoning is key for great taste. Start with salt and pepper. Add dried Italian herbs like oregano, basil, and thyme. These herbs blend well with the spinach and ricotta. You can also add minced garlic for more flavor. If you want a kick, try a dash of red pepper flakes. Don't forget to taste the filling before stuffing. Adjust it to your liking. Choosing the right cheese makes a big difference. Ricotta is creamy and light, perfect for stuffing. Parmesan adds a nutty flavor and helps bind the filling. Mozzarella gives a nice stretch and richness. You can mix in other cheeses too. Try feta for a tangy twist or goat cheese for depth. Just remember to keep the balance. You want a mix that complements the spinach and chicken. Pro Tips Use Fresh Spinach: For the best flavor and texture, use fresh spinach instead of frozen. Fresh spinach will give the dish a vibrant color and a better taste. Seal the Chicken Well: Make sure to seal the pockets of the chicken breasts securely with toothpicks to prevent the filling from leaking out during cooking. Experiment with Cheese: Feel free to mix in other cheeses like feta or goat cheese for a unique flavor twist. Each cheese brings its own distinct taste to the dish. Let it Rest: Allow the stuffed chicken to rest for 5 minutes after baking. This helps the juices redistribute, keeping the chicken moist and flavorful when sliced. {{image_2}} You can spice up your spinach ricotta stuffed chicken by adding other ingredients. Sun-dried tomatoes add a sweet and tangy flavor. Feta cheese can enhance the taste with its salty kick. For a fresh twist, consider adding fresh herbs like basil or parsley. You can also mix in cooked mushrooms for extra texture. Just remember to adjust your seasonings to balance these new flavors. While baking is a great way to cook this dish, you can try grilling. Grilling gives the chicken a lovely smoky taste. Start by searing the stuffed chicken on the grill for a few minutes. Then, move it to indirect heat to finish cooking. This method can add a fun outdoor twist to your meal. You can also use an air fryer for a quicker, crispier result. Just set the air fryer to 375°F and cook for about 20 minutes. If you have dietary needs, you can easily modify this recipe. For a gluten-free version, ensure your marinara sauce is gluten-free. You can also use gluten-free breadcrumbs in the filling for added texture. If you're dairy-free, substitute the ricotta and Parmesan with dairy-free options. There are many great plant-based cheeses available today. These simple swaps let everyone enjoy this tasty dish! To store your leftovers, let the chicken cool first. Place the stuffed chicken breasts in an airtight container. You can keep them in the fridge for up to three days. Make sure to separate the marinara sauce if you have any left. This keeps the chicken from getting soggy. When you're ready to eat, preheat your oven to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. Heat for about 20 minutes, or until warm. You can also reheat it in the microwave. Just cover it with a damp paper towel to keep it moist. Heat in short bursts, checking often. If you want to freeze the chicken, wrap each piece tightly in plastic wrap. Then place them in a freezer bag. They can stay in the freezer for up to three months. To thaw, put them in the fridge overnight. After thawing, reheat as mentioned above. You’ll enjoy that fresh taste again! Yes, you can use frozen spinach. Just make sure to thaw it first. Squeeze out any extra water. This step helps keep your filling from becoming too watery. Frozen spinach is a great time-saver. It works well and tastes good too. I love pairing this chicken with garlic bread or a fresh salad. The warm bread soaks up the sauce nicely. A simple green salad adds a nice crunch and freshness. You might also try pasta for a heartier meal. It balances the flavors wonderfully. The best way to check is with a meat thermometer. Insert it into the thickest part of the chicken. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut the chicken open. The juices should run clear, not pink. This ensures safe and tasty chicken. This post covered how to make Spinach Ricotta Stuffed Chicken. We discussed the key ingredients, cooking steps, and useful tips. You learned fun ways to change the recipe and how to store leftovers. My final thought is this dish is tasty and easy to make. Don’t be afraid to try your own twists. Enjoy your cooking!$

Spinach Ricotta Stuffed Chicken Breasts

Delicious chicken breasts stuffed with a creamy spinach and ricotta filling, baked to perfection.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
1 cup fresh spinach, chopped
1 cup ricotta cheese
0.5 cup grated Parmesan cheese
0.25 cup mozzarella cheese, shredded
2 cloves garlic, minced
1 piece egg, beaten
1 teaspoon dried Italian herbs (oregano, basil, thyme)
to taste salt and pepper
2 tablespoons olive oil
1 cup marinara sauce (for serving)

Instructions

Preheat your oven to 375°F (190°C).
In a mixing bowl, combine chopped spinach, ricotta cheese, Parmesan cheese, mozzarella cheese, minced garlic, beaten egg, dried Italian herbs, salt, and pepper. Mix until well-combined.
Pat the chicken breasts dry with paper towels and place them on a cutting board. Using a sharp knife, cut a pocket in each chicken breast, being careful not to cut all the way through.
Generously stuff each chicken breast with the spinach-ricotta mixture, ensuring it's evenly distributed. Secure the openings with toothpicks if needed.
In a skillet, heat olive oil over medium-high heat. Add the stuffed chicken breasts and sear for about 3-4 minutes on each side, until golden brown.
Once seared, transfer the chicken breasts to a baking dish. Spoon the marinara sauce over the top of each chicken breast.
Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, until the chicken is cooked through and the juices run clear.
If desired, remove the foil in the last 5 minutes of baking for a slightly crispier top.
Let the chicken rest for 5 minutes before serving.

Notes

Serve with marinara sauce and fresh basil for a delightful presentation.

Keyword chicken, Italian, ricotta, spinach, stuffed chicken