Spinach Ricotta Chicken (Print version)
Juicy chicken breasts stuffed with ricotta and spinach, seared and baked until golden.
# What goes in:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - Salt and black pepper, to taste
→ Spinach Ricotta Filling
04 - 1 cup ricotta cheese
05 - 1 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and well-drained)
06 - 1/4 cup grated Parmesan cheese
07 - 1 garlic clove, minced
08 - 1/2 teaspoon dried Italian herbs (basil, oregano, or thyme)
09 - 1/4 teaspoon nutmeg (optional)
10 - Salt and black pepper, to taste
→ Cheese Topping
11 - 1/2 cup shredded mozzarella cheese
12 - 2 tablespoons grated Parmesan cheese
# Cooking steps:
01 - Preheat oven to 400°F. Lightly grease a baking dish with olive oil or cooking spray.
02 - Place chicken breasts on a cutting board. Using a sharp knife, carefully slice a pocket into the side of each breast, taking care not to cut all the way through.
03 - Season the chicken breasts generously with salt and black pepper on both sides.
04 - In a mixing bowl, combine ricotta cheese, chopped spinach, 1/4 cup grated Parmesan, minced garlic, dried Italian herbs, nutmeg (if using), salt, and black pepper. Stir until well blended.
05 - Spoon the spinach-ricotta mixture evenly into the pocket of each chicken breast. Secure the openings with toothpicks if needed to hold the filling in place.
06 - Heat olive oil in a large skillet over medium-high heat. Sear the stuffed chicken breasts for approximately 2 minutes per side until lightly golden brown.
07 - Transfer the seared chicken breasts to the prepared baking dish. Sprinkle shredded mozzarella and remaining 2 tablespoons grated Parmesan evenly over each breast.
08 - Bake for 20 to 25 minutes, or until the chicken is cooked through with an internal temperature of 165°F and the cheese is melted and bubbling.
09 - Remove toothpicks before serving. Allow the chicken to rest for 5 minutes, then serve hot.
# Tips from flavorandfeast:
01 -
- The creamy ricotta filling keeps every bite of chicken incredibly moist, even if you accidentally overcook it by a minute or two.
- It looks fancy enough for guests but secretly comes together with almost no technique beyond slicing a pocket into chicken.
02 -
- Do not rush the stuffing step because overfilling causes the cheese to leak out during searing, leaving you with delicious chicken but a sad, empty pocket.
- Squeezing frozen spinach in a clean kitchen towel until it is nearly dry is the single step that determines whether your filling is creamy or watery.
03 -
- Use a sharp thin knife for cutting the pocket because a dull blade will tear the chicken and make a messy opening that cannot hold the filling properly.
- Letting the stuffed chicken rest for a minute after searing before moving it to the baking dish prevents the filling from spilling out during the transfer.