Golden on the outside and filled with a creamy filling, this Spinach Stuffed Chicken Breast recipe is one of those dinners that looks fancy but is actually really easy to make. The chicken stays tender, and every bite is cheesy, flavorful, and so good!
This recipe is also easy to prep ahead, which makes it just as great for a weeknight meal as it is when you’re having people over for dinner!
Quick Look: Spinach Ricotta Stuffed Chicken
- Prep Time: 15 minutes, Cook Time: 25 minutes
- Total Time: 40 minutes
- Method: Pan-seared, finished in the oven
- Main Ingredients: Chicken breasts, spinach, ricotta, parmesan, garlic
- Flavor Profile: Savory, garlicky, cheesy, creamy
- Ideal for: Weeknight dinners, chicken recipes, make ahead
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Ingredient Notes
- Chicken breasts: Use large, boneless, skinless chicken breasts so there’s enough room to hold the filling generously.
- Spinach: Frozen chopped spinach (thawed and squeezed dry) is my go-to, but you can use fresh spinach too. If using fresh, sauté it first and absorb excess moisture with paper towels, as fresh spinach tends to release more liquid as it cooks.
- Ricotta cheese: Whole milk or part-skim ricotta both work well in this recipe.
- Parmesan cheese: Adds a savory, salty punch to balance the ricotta.
- Garlic: Preferably freshly minced. Sautéed briefly with the spinach. It adds great flavor!
- Seasonings: Garlic powder, salt, and pepper season both the chicken and the filling.
- Toothpicks: Not an ingredient, but essential for keeping the filling secured inside while it cooks. Soak them in water first for about 10-15 mins from the start.
Ingredient quantities can be found in the recipe card down below, as always.
Substitutions and Variations
- Cheese Substitutions: Swap ricotta for softened cream cheese or Boursin for a richer filling. Replace parmesan with shredded mozzarella or white cheddar for extra melt inside.
- Garlic: If you’re short on time, garlic powder will work in a pinch.
- Extra Seasoning: Add a pinch of Italian seasoning, smoked paprika, onion powder, or red pepper flakes to the filling.
- The only ingredient that I would NOT change is chicken breast. Don’t use thighs or other cuts, since they won’t be large enough to hold the spinach ricotta filling in place.
How to Make This Recipe
- Sauté spinach. First, preheat the oven to 400°F. In a skillet, heat olive oil and sauté garlic until fragrant, about 1 minute. Then, add the spinach and sauté for another minute. Tip: If using frozen, thaw and squeeze out all the water first.
- Mix the filling. In a large mixing bowl, combine the ricotta cheese, parmesan cheese, and the prepared garlic and spinach mixture. Add a few drizzles of olive oil and season with salt and pepper.
- Cut the chicken pockets. Place chicken breasts on a cutting board. Using a sharp knife, slice a horizontal pockets into the thickest side of each breast, cutting about 3/4 of the way through. Leave a 1/4-inch border along the edges to hold the filling securely inside.
- Stuff chicken and secure. Stuff the chicken with the filling. There should be a generous amount but shouldn’t be overflowing. Secure the opening with toothpicks (I use 2 toothpicks per chicken breast).
- Season both sides of the prepared chicken breasts generously with salt, black pepper, and garlic powder.
- Sear then finish in oven. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear for 4 minutes per side until a golden crust forms. Transfer to the oven (400°F) and finish cooking for 12-13 minutes, or until the internal temperature reaches 165°F.
- Let it rest and serve. Let your finished spinach ricotta stuffed chicken rest for 5-10 minutes before slicing, so the filling stays put and the juices redistribute. Remove the toothpicks, slice, and there you have it!
Tips for Success
- Why finish cooking in the oven: Because the chicken is stuffed, baking it through after searing ensures it cooks evenly and safely all the way to the center.
- If you don’t have an oven-safe skillet, transfer seared chicken to a baking sheet to finish cooking.
- Removing excess moisture from spinach. If using frozen spinach, thaw and squeeze out excess water (there will be quite a lot). If sauteing fresh spinach, you’ll need to absorb the extra moisture after it’s cooked.
- Don’t cut all the way through the chicken. Leave about ¼ inch around the edges so the filling stays in place while cooking. You want to create a pocket that holds the filling in place.
- Pre-soak the toothpicks. Just 10-15 minutes in water keeps them from burning or scorching in the oven later. And don’t forget to remove the toothpicks later!
Prep Ahead, Storage, and Reheating
- Make ahead: Assemble and stuff the chicken breasts up to 24 hours in advance. Store covered in the refrigerator. Let sit at room temperature for 20 minutes before searing
- Freezing: I don’t recommend freezing this one since ricotta tends to turn crumbly once thawed, which affects the texture of the filling.
- Storage: Once cooked, leftovers keep well in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently in a 325°F oven for about 15 minutes, or microwave with a splash of water sprinkled over the top to keep it moist.
Recipe FAQs
Can I skip searing and just bake the stuffed chicken?
Yes. If short on time, bake the stuffed chicken breasts at 400°F for 25 minutes until the internal temperature reaches 165°F. Broil for the final 1-2 minutes to brown the top.
What should I do if I forgot to sear the chicken first?
If the chicken is already in the oven, simply let it bake fully. During the last 2 minutes, turn on the oven broiler to brown the top.
Can I use chicken thighs for stuffed chicken?
Chicken breasts are recommended for this recipe, medium or large are best. Boneless chicken thighs are generally too small and uneven to cut and hold a filled pocket cleanly.
What To Serve With Stuffed Chicken Breast
This ricotta stuffed chicken goes great with a simple side or two for a full meal. Here are some of my favorites:
Potatoes and rice: Roasted Garlic Mashed Potatoes or Roasted Potato Wedges are usually my go-to sides. It’s also wonderful with this easy Garlic Butter Rice.
Veggies: Try with my Roasted Parmesan Broccoli, Lemon Green Beans, or Balsamic Brussels Sprouts.
Salad: Try our family’s favorite house salad. I’ve also served it with my Moroccan Couscous Salad and it’s amazing.
More Weeknight Chicken Recipes
Also try my Stuffed Pork Tenderloin, which has spinach, sundried tomatoes and cheese!
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Spinach Ricotta Stuffed Chicken Breast
This Spinach Ricotta Stuffed Chicken Breast is filled with a delicious creamy and garlicky filling. It's seared on the stovetop to get a delicious, golden crust, then finished in the oven until tender and delicious. It makes 3 generous large stuffed chicken breasts.
Servings 3 people
Calories 508kcal
Equipment
- 12-inch non-stick skillet ovenproof
- 6 toothtpicks to secure the filling
Ingredients
- 3 large chicken breasts - skinless, boneless
- 6 ounces frozen chopped spinach - thawed and excess liquid squeezed out
- 3 cloves garlic, minced
- ¾ cup ricotta cheese - whole or part-skim
- ¼ cup shredded parmesan cheese
- Olive oil
- 1 ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Pre-soak 6 toothpicks in water for about 10-15 minutes while you prepare the chicken. You’ll use toothpicks to secure the chicken breasts. Pre-soaking prevents them from getting burned.
- Preheat oven to 400°F.
- Sauté spinach with garlic: In a large skillet, heat about 1 tablespoon olive oil over medium high heat. Sauté garlic until fragrant, about 1 minute. Add the spinach and cook for another 2 minutes or until tender. This will remove raw garlic taste and remove any excess moisture from the spinach. Tip: Make sure to squeeze out excess moisture from the thawed spinach, otherwise the filling will get soggy.
- Mix the filling: In a bowl, add the sautéd spinach, ricotta cheese, parmesan cheeses, a few drizzles of olive oil, salt and pepper to taste. Mix to combine evenly. Tip: For even more flavor, add some extra garlic powder or seasonings of your choice, to taste.
- Slice chicken to make pockets: Pat chicken dry thoroughly. Using a sharp knife, slice a horizontal pockets into the thickest side of each breast, cutting about 3/4 of the way through. Leave a 1/4-inch border along the edges to hold the filling securely inside.
- Stuff chicken and secure: Stuff the chicken with the spinach ricotta filling, without overstuffing. Then, secure the opening of the pockets with the pre-soaked toothpicks, inserting them horizontally so that they don’t stick out too much.
- Season chicken on both sides with salt, pepper, and garlic powder (per chicken breast, I use about ½ tsp salt, ¼ tsp pepper, ½ tsp garlic powder).
- Pan-sear, then finish cooking in oven. Heat about 2 tablespoons of olive oil in a large 12-inch oven-safe skillet over medium heat. Sear the chicken, about 4 minutes per side, until golden. Transfer to the oven and finish cooking for about 12-13 minutes, or until the center reaches 165°F. Tip: If you don’t have an ovenproof skillet, transfer chicken to a baking sheet.
- Let it rest and serve. Remove all the toothpicks. Let the chicken rest for 10 minutes before serving. Slice and serve with your favorite sides. Enjoy!
Video
Notes
- Can I bake these stuffed chicken breasts without searing? Yes, bake at 400°F for 25 minutes until the internal temperature reaches 165°F. Broil for the final 1-2 minutes to brown the top.
- Servings: Each stuffed chicken breast is generously packed, so each one can serve serve 2 people (unless you’re extra hungry!). Alternatively, use 4 or 5 small chicken breasts for single individual portions.
- I use frozen spinach, thawed and excess moisture squeezed out prior to sauteing. Cooked fresh spinach tends to release too much moisture.
- If you’d rather use fresh spinach, saute first then absorb any extra moisture with paper towel.
- Don’t overstuff, otherwise the filling will leak and not cook evenly.
- Make ahead option 1: Fill the chicken breasts with the filling and secure with toothpicks. Refrigerate for 1-2 days. Let it sit on the counter for 20 minutes prior to cooking.
- Make-ahead option 2: Make the filling and refrigerate for up to 1 days. When ready to cook, stuff the chicken breasts and cook as directed.
- Reheating leftovers. Oven method: Place chicken in a baking pan and sprinkle some water over it. Cover with foil and reheat in a 325°F oven for 15 minutes. For quicker results, slice the chicken first. Microwave method: sprinkle some water over; microwave for 1 minute or until heated through.
- Freezing: I wouldn’t recommend it. Frozen ricotta becomes gritty once thawed.
- Ricotta: Cream cheese, boursin cheese.
- Parmesan cheese: Mozzarella, white cheddar.
- Add-ons: Dried Italian seasoning, smoked paprika, garlic and onion powder, crushed red peppers, or any other spices you like.
Nutrition
Serving: 1stuffed chicken breast | Calories: 508kcal | Carbohydrates: 7g | Protein: 52g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 160mg | Sodium: 655mg | Potassium: 1006mg | Fiber: 2g | Sugar: 1g | Vitamin A: 7053IU | Vitamin C: 6mg | Calcium: 291mg | Iron: 2mg
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Kimmy S says
What happens if I forget to cook on the stove before putting in the oven? Will it still turn out okay?
Tania says
Yes, just cook it in the oven a little longer until they are fully cooked through. You can also broil the top at the end for like 1-2 mins to get a more golden brown result.
Paty says
Amazing recipe
Martha Buhagiar says
What can I do with leftover stuffing please?
Tania says
If you have more chicken, you can make more. Otherwise, it’s great as a filling for frittata, on top of pasta (baked), or for stuffed portobello or button mushrooms.
Meg says
would this be too messy in an air fryer?
Tania says
The air fryer works very well for this recipe. Air fry at 375 degrees F for about 16-18 minutes, or until the center of the chicken registers 165 F.
Jack B says
This recipe looks and tastes like a gourmet meal, but, thanks to the step-by-step instructions, it is easy to make. Plus, I like recipes that can be prepared in advance so the kitchen is not a mess during meal time. Added benefit: making ahead allows the ingredients to reach their full potential. Nothing I would change about this meal. Absolutely delish! Heed the advice to soak the toothpicks for 15 minutes!
Tania says
Thank you so much, Jack! So happy you enjoyed this recipe.
Joy says
I made this dish last night and it was a huge hit! Absolutely delish! Will be a part of my regular meal plan. Super easy, and did I say that it’s delish?
Tania says
Thank you, Joy! So happy to hear you enjoyed this recipe!
Leah Fletcher says
Hello,
The following recipe was amazing. My kids enjoyed it and they normally hate things with spinach in it. But I was wondering if you happen to have a nutrition facts for this?
Tania says
Hi Leah, thank you so much! I don’t have nutrition facts at the moment, but I am working on getting that implemented on the blog soon. Stay tuned!