Spinach Ricotta Stuffed Chicken (Printable)
Juicy chicken breasts filled with a creamy spinach ricotta blend, topped with parmesan and baked until golden.
# 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 your oven to 400°F. Lightly grease a baking dish with cooking spray or a small amount of oil.
02 - Slice each chicken breast lengthwise through the thickest part, opening it like a book without cutting completely through. Season both sides with salt and pepper.
03 - Combine ricotta, chopped spinach, parmesan, mozzarella, minced garlic, nutmeg, salt, and pepper in a mixing bowl. Stir until thoroughly incorporated.
04 - Spread the spinach ricotta mixture evenly over one side of each butterflied breast. Fold the opposite side over to enclose the filling. Secure with toothpicks if necessary.
05 - Arrange stuffed chicken in the prepared baking dish. Brush tops with olive oil and sprinkle evenly with remaining parmesan cheese.
06 - Bake for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and the tops are golden brown. Let rest for 5 minutes before removing toothpicks and serving.
# Expert Advice:
01 -
- The creamy spinach ricotta filling keeps the chicken incredibly moist, so you never end up with dry, boring breast meat
- You get that golden, cheesy crust on top that makes people think you spent way more time cooking than you actually did
02 -
- Watery filling will make the chicken soggy so squeeze excess moisture from your spinach after chopping
- Letting the chicken rest for those 5 minutes is crucial or all that delicious cheese filling will run out when you cut it
03 -
- Pound the chicken slightly before butterflying to create more surface area for the filling
- A meat thermometer takes all the guesswork out of knowing when it is done