Spinach Ricotta Stuffed Chicken (Print Version)
Golden-baked chicken stuffed with spinach, ricotta, and Italian herbs. A satisfying, protein-packed meal ready in under an hour.
# Recipe Ingredients:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
→ Filling
05 - 1 cup ricotta cheese
06 - 1 cup fresh spinach, finely chopped or thawed frozen spinach, squeezed dry
07 - 2 cloves garlic, minced
08 - 1/4 cup grated Parmesan cheese
09 - 1/2 teaspoon dried Italian herbs or oregano/basil
10 - 1/4 teaspoon nutmeg
11 - 1 egg yolk
12 - Salt and pepper to taste
→ Topping
13 - 1/2 cup shredded mozzarella cheese
14 - 2 tablespoons grated Parmesan cheese
# Directions:
01 - Preheat oven to 400°F. Grease a baking dish with a small amount of olive oil.
02 - Pat chicken breasts dry with paper towels. Using a sharp knife, cut a horizontal pocket into each breast, being careful not to cut completely through the meat.
03 - Combine ricotta, spinach, garlic, Parmesan, Italian herbs, nutmeg, egg yolk, salt, and pepper in a bowl. Mix until fully incorporated and smooth.
04 - Fill each chicken breast pocket with the ricotta-spinach mixture. Secure openings with toothpicks if necessary to prevent filling from escaping.
05 - Rub the exterior of each stuffed breast with olive oil. Season both sides generously with salt and pepper.
06 - Arrange chicken in the prepared baking dish. Sprinkle mozzarella and additional Parmesan evenly over the tops of each breast.
07 - Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F and cheese is golden and bubbly.
08 - Let chicken rest for 5 minutes before serving. Remove toothpicks, slice crosswise to reveal filling, and serve hot.
# Expert Advice:
01 -
- The ricotta filling stays incredibly moist while the chicken remains tender, never dry or rubbery like so many baked chicken dishes
- It looks fancy enough for company but comes together in under an hour with ingredients you probably already have
02 -
- Using frozen spinach without squeezing it thoroughly will make your filling watery, so take the time to really press it dry
- Overstuffing the chicken causes the filling to burst out during baking, so leave a little room for expansion
03 -
- Brining the chicken for 30 minutes in lightly salted water before stuffing guarantees juicy meat every single time
- Let the toothpicks stick out visibly so you can easily find and remove them before serving