Spinach Ricotta Stuffed Chicken (Printable)
Juicy chicken breasts filled with creamy spinach and ricotta, topped with golden parmesan. Ready in under an hour.
# 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
# Steps:
01 - Preheat oven to 400°F. Lightly grease a baking dish with cooking spray or a small amount of olive oil.
02 - Place each chicken breast on a cutting board. Using a sharp knife, slice horizontally through the thickest part of each breast, opening it like a book without cutting completely through. Pound gently to even thickness if needed.
03 - Season both sides of each butterflied chicken breast generously with 1/2 teaspoon salt and 1/2 teaspoon black pepper, ensuring even coverage.
04 - In a medium mixing bowl, combine ricotta cheese, chopped spinach, 1/3 cup parmesan, mozzarella, minced garlic, nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly until all ingredients are evenly incorporated.
05 - Divide the spinach ricotta mixture evenly among the four chicken breasts, spreading it over one half of each butterflied piece. Fold the opposite side over the filling to enclose completely.
06 - Secure the edges of each stuffed breast with toothpicks if necessary to prevent filling from escaping during baking. Place chicken pieces in the prepared baking dish, seam-side down.
07 - Brush the tops of each chicken breast with 1 tablespoon olive oil. Sprinkle the remaining 1/4 cup grated parmesan cheese evenly over all pieces.
08 - Bake for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F when measured with a meat thermometer, and the parmesan topping is golden brown.
09 - Remove from oven and let chicken rest for 5 minutes to allow juices to redistribute. Carefully remove toothpicks before slicing crosswise and serving warm.
# Expert Advice:
01 -
- The spinach ricotta filling stays impossibly creamy while developing a golden crust that makes everyone ask for seconds
- It looks like you spent hours at a stove when really most of the magic happens in the oven
02 -
- The toothpicks can be tricky to spot once baked so stick them in at an angle and count exactly how many you used
- Letting the chicken rest before slicing keeps all that creamy filling from oozing out onto the cutting board
03 -
- Pat the chicken dry with paper towels before butterflying so the filling sticks better
- Let the filling come to room temperature before stuffing so it spreads evenly without tearing the chicken