We love making Spinach Ricotta Stuffed Chicken any day of the week! The chicken breasts are stuffed with a delicious ricotta and spinach filling, and stay perfectly juicy and moist.
The trick to a delicious spinach ricotta stuffed chicken is searing it on the stovetop first to get those caramelized flavors and then finishing it in the oven. This ensures that it comes out flavorful and moist throughout.
This easy spinach and cheese chicken recipe is make-ahead friendly, making it a great option for busy weeknights!
This Spinach Ricotta Stuffed Chicken is the kind of dinner that my family LOVES because it’s different from the usual pan-seared chicken. We love to change it up!
The 5-ingredient spinach and cheese filling is made with fragrant sautéed garlic and spinach, creamy ricotta cheese, shredded parmesan, and olive oil. The filling comes together in under 10 minutes…super quick and easy! As for the seasoned chicken breasts, they are pan-seared to get a delicious golden brown exterior, and finished in the oven so they stay moist inside.
Why I love this spinach ricotta stuffed chicken recipe recipe:
- It’s fun! No more boring chicken dinners. Change it up by stuffing it with healthy ingredients.
- The spinach filling is delicious: The trick is sautéing the garlic and spinach to release those fragrant flavors into the filling.
- The chicken is flavorful and stays moist: It’s pan-seared to create a flavorful crust, and then baked in the oven for just 12-15 minutes to keep it moist and cooked throughout.
- It’s make-ahead friendly!
If you love easy chicken recipes, check out my Skillet Chicken Pomodoro, Creamy Lemon Chicken, and Easy Chicken Teriyaki Stir Fry. Or if you’re feeling a bit more adventurous, try this Dutch Oven Chicken recipe (one of my faves!) or this amazing Biscuit Chicken Pot Pie!
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5-Ingredient Spinach Ricotta Filling
You need just 5 ingredients to make the spinach ricotta filling: olive oil, minced garlic, frozen and thawed spinach, ricotta cheese, and parmesan cheese. The filling comes together in under 10 minutes.
The secret to a flavorful filling is sautéing fresh garlic and spinach before mixing it in with the ricotta. This ensures that you don’t get any raw garlic taste, and instead get fragrant garlicky flavors. It also removes any excess moisture from the spinach, ensuring that the filling doesn’t get soggy.
Ingredient Notes
- Chicken breasts: Use 3 medium or large chicken breasts for 6 people. You can also use small chicken breasts for individual servings.
- Frozen spinach: I’d recommend using frozen spinach rather than fresh. Cooked fresh spinach always continues to release moisture, which can make the filling soggy. This doesn’t happen with frozen spinach.
- Ricotta cheese: Use whole or skim ricotta.
- Shredded parmesan cheese: Adds flavor. Use pre-shredded or freshly shredded.
- Garlic powder, salt and pepper: To season the chicken and the filling.
- Toothpicks: Not an ingredient, but you’ll need toothpicks to secure the filling inside the chicken, soaked in water.
Step-by-Step Instructions
Step 1 | Sauté garlic and spinach
First, preheat oven to 400 degrees F. In a skillet, heat olive oil and sauté garlic until fragrant, about 1 minutes. Then, add the spinach (thawed and excess moisture squeezed out), and sauté for another minute.
Tip: Use frozen spinach (thawed and excess moisture squeezed out). Cooked fresh spinach releases a lot of moisture, which can make the filling soggy. This doesn’t happen with frozen spinach.
Step 2 | Combine 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.
Step 3 | Prepare and stuff the chicken
- Using a sharp knife, cut deep and wide pockets along the side of the chicken breasts (horizontally) without cutting all the way through. Leave about 0.25 inch around the edges.
- Open up that pocket and make sure it’s deep enough for the filling.
- Fill the pockets with the filling.
- Secure the opening with toothpicks horizontally (I used 2 toothpicks per breast). Season the exterior of the chicken breasts with garlic powder, salt, and pepper.
Step 4 | Pan-sear chicken and finish in oven
Heat 1-2 tablespoons olive oil in a large ovenproof skillet over medium heat. Sear chicken, about 4-5 minutes per side, until golden brown. Transfer to skillet to the preheated oven and finish cooking for 12-15 minutes, or until a thermometer inserted in the thickest part of the chicken registers 165 degrees F. Let it rest for 10 minutes before serving.
Substitutions and Variations
There are several ways to customize this chicken recipe. You can try these substitutions:
- Ricotta: Cream cheese, boursin cheese.
- Parmesan cheese: Mozzarella, white cheddar.
- Garlic: If you prefer to use garlic powder (to taste) instead of fresh minced garlic, there is no need to sauté it with the spinach. Just mix everything in.
- Add-ons: Feel free to add dried Italian seasoning or other spices you like.
The only two ingredients that I would NOT change are the spinach and chicken breasts. Frozen spinach is best (cooked fresh spinach retains too much moisture). As for the chicken, don’t use thighs or other cuts – they won’t be large enough to hold the filling in place.
Make Ahead
You can prep spinach ricotta stuffed chicken in advance. Either stuff the chicken and cook the next day, or prepare the filling in advance and stuff it when you’re ready to cook.
- Make-ahead option 1: Fill the chicken breasts with the prepared spinach ricotta filling and secure with toothpicks. Refrigerate in a resealable bag or container for 1-2 days. Let the chicken sit on the counter for 20 minutes prior to cooking, as directed.
- Make-ahead option 2: Prepare the filling and refrigerate for up to 1-2 days. When ready to cook, stuff the chicken breasts and cook as directed.
You can also store fully cooked spinach stuffed chicken breasts for up to 3 days in the fridge. They reheat pretty well.
How to Reheat Leftovers
There are 2 easy ways to reheat leftover this ricotta spinach stuffed chicken:
- Oven: Place chicken in a baking tray and sprinkle some water over it. Cover with foil and reheat in a 325 degrees F oven for 12-15 minutes. For quicker results, slice the chicken first, then reheat.
- Microwave: Slice chicken and place on a microwave-safe plate. Sprinkle over some water (helps to keep it moist) and microwave for 1 minute or so.
I would not recommend reheating over the stovetop. Direct heat contact will dry out cooked chicken.
Pairing and Serving Ideas
There are infinite ways to serve this dish chicken. You can do salads, rice, pasta, steamed or roasted vegetables, roasted or mashed potatoes…anything really!
My absolute favorite pairing are garlic buttered noodles and red skin mashed potatoes. When I’m feeling like going light, I make a simple garden salad – pairs perfectly!
You can also try these side dishes:
Recipe FAQs
Yes! You can stuff the chicken with the filling (secured with toothpicks) and refrigerate for 1-2 days. Let it sit on the counter for 20 minutes and cook as directed. Alternatively, make the filling in advance and stuff the chicken right before cooking.
Yes. Because there’s filling inside, finishing it in the oven will ensure everything is cooked properly and safely.
I wouldn’t recommend it. Frozen ricotta becomes crumbly once thawed.
Make sure you don’t cut the pockets all the way through. Leave about a quarter inch unsliced around the edges. Also secure the opening with toothpicks.
For safety. This will prevent the toothpicks from burning. Pre-soak for about 15 minutes.
This recipe was originally published in 2020 and updated in February 2022 to include new photos and information, plus a few recipe modifications.
Tips for Success
- Cutting pockets in the chicken: Make sure you don’t cut the pockets all the way through so that the filling doesn’t leak – leave about a quarter inch unsliced around the edges. Securing them with toothpicks also helps.
- For best results, use frozen spinach (thawed and excess moisture squeezed out). Cooked fresh spinach tends to release too much moisture.
- Sautéing garlic and spinach ensures the garlic is fragrant and not raw-tasting. It also helps remove excess moisture from the spinach. Don’t skip this step.
- Finish cooking in the oven: Because there’s filling inside, finishing it in the oven will ensure everything is cooked properly and safely.
- Servings: Each stuffed chicken breast serves 2 people. They are quite large, especially because of the filling. Alternatively, you can use small chicken breasts for single individual portions.
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Ricotta and Spinach Stuffed Chicken Breast
Equipment
- 6 toothtpicks to secure the filling
- 12-inch non-stick skillet ovenproof
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 about 6 toothpicks in water for about 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 degrees F.
- 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 1 minute. This will remove raw garlic taste and remove any excess moisture from the spinach. Transfer to a large mixing bowl and set aside. Tip: Make sure to squeeze out excess moisture from the thawed spinach, otherwise the filling will get soggy.
- To the prepared spinach and garlic, add the ricotta and parmesan cheeses, plus a few drizzles of olive oil. Mix to combine evenly. Season with salt and pepper to taste.
- Pat chicken breasts dry. Using a sharp knife, cut horizontal pockets along the side of the chicken breasts, deep and wide enough to hold the filling, without cutting all the way through (leave about 0.25 inch around the edges).
- Stuff the chicken with the prepared 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 the prepared chicken breasts with salt, pepper, and garlic powder (per chicken breast, use about ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder).
- Heat about 1-2 tablespoons of olive oil in a large ovenproof skillet over medium heat. Pan-sear the chicken, about 4-5 minutes per side, until golden brown. Transfer to the oven and finish cooking for about 12-15 minutes, or until a thermometer inserted in the thickest part reads 165 degrees F. Tip: If you don’t have an ovenproof skillet, transfer chicken to a baking sheet and bake.
- Let the chicken rest for 10 minutes before serving. Slice and serve. Enjoy!
Notes
- For best results, use frozen spinach, thawed and excess moisture squeezed out prior to sauteing. Cooked fresh spinach tends to release too much moisture.
- Cutting pockets in the chicken: Make sure you don’t cut the pockets all the way through so that the filling doesn’t leak – leave about a quarter inch unsliced around the edges. Securing them with toothpicks also helps.
- Pre-soaking toothpicks prevents them from burning. Pre-soak for about 15-20 minutes.
- Don’t overstuff the chicken, otherwise the filling will leak and it will not cook properly throughout.
- 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 1-2 days. When ready to cook, stuff the chicken breasts and cook as directed.
- Reheating leftovers: Oven method – Place chicken in a baking tray and sprinkle some water over it. Cover with foil and reheat in a 325 degree F oven for 12-15 minutes. For quicker results, slice the chicken first. Microwave method – Slice chickens and sprinkle some water over; microwave for 1 minute or until heated through.
- Freezing: I wouldn’t recommend it. Frozen ricotta becomes crumbly once thawed.
- Servings: Each stuffed chicken breast serves 2 people – they are large, especially because of the filling. Alternatively, you can use small chicken breasts for single individual portions.
- Ricotta: Cream cheese, boursin cheese.
- Parmesan cheese: Mozzarella, white cheddar.
- Garlic: If you prefer to use garlic powder (to taste) instead of fresh minced garlic, there is no need to saute it with the spinach. Just mix everything in.
- Add-ons: Dried Italian seasoning or other spices you like.
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!