Spinach Ricotta Stuffed Chicken Breast

seared spinach and ricotta stuffed chicken breasts

5 from 8 votes

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.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Servings: people

Calories: 508kcal

Author: Tania

Equipment

Mixing bowls
12-inch non-stick skillet ovenproof
Sharp knives
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.

Substitutions and variations

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.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition