Fresh Ricotta and Spinach Stuffed Chicken
User Reviews
4.9
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Servings
2 people
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Calories
904 kcal
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Course
Main Course
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Cuisine
American
Fresh Ricotta and Spinach Stuffed Chicken
Description
This recipe starts with large chicken breasts sliced horizontally (butterflied) to create a pocket for the stuffing. The filling combines ricotta and grated Parmesan cheese with minced fresh parsley. Onions and garlic are sautéed with fresh spinach until wilted, then combined with the cheese mixture. The seasoned filling is spread inside the chicken breasts, which are gently folded and secured with toothpicks or spaghetti if needed to keep the stuffing contained during cooking.
The chicken is baked at 350 degrees Fahrenheit, allowing it to cook evenly while keeping it moist. The ricotta-cheese blend melts slightly, mixing with sautéed spinach and aromatics for a tender, flavorful filling. A gravy made from chicken stock, butter, and flour complements the dish, adding a savory sauce to enhance the chicken.
Butterflying the chicken and flattening for even thickness helps to cook the dish uniformly. The stuffing adds both moisture and flavor, creating contrast with the simple pan gravy. This recipe is suited for a main course, pairing well with side vegetables or grain dishes.
Practical tips include using a very sharp knife and careful slicing for even thickness, securing the folded breasts to prevent stuffing loss, and options to substitute cheeses or use thawed frozen spinach after draining. The recipe highlights using fresh minced parsley and seasoning to complement the main ingredients for balanced flavor.
Ingredients
Stuffed Chicken:
- 2 large chicken breast
- 3/4 cup ricotta cheese
- 1/3 - 1/2 cup Parmesan Cheese grated
- 1 tablespoon parsley minced, fresh
- 2 cups spinach packed, fresh
- 1/2 tablespoon olive oil
- 3 cloves garlic minced
- 1/2 white onion minced
- 1/2 teaspoon kosher salt + more for seasoning
- 1/2 teaspoon black pepper + more for seasoning, fresh ground
- 1 tablespoon butter salted
Gravy:
- 2 cups chicken stock slightly warmed or at least room temp
- 2 tablespoons butter salted
- 1/8 cup all-purpose flour
- Pinch salt
Instructions
- Preheat oven to 350 degrees.
- In a large saute pan, heat olive oil to medium and add onion and garlic and sauté for a 3-4 minutes until onions are translucent.
- Add spinach and cook until spinach is wilted, approximately 2-3 minutes, stirring often. Remove from pan and set aside to cool.
- In a medium-sized bowl, add ricotta cheese, Parmesan cheese, parsley, salt and pepper, set aside.
- Butterfly chicken by holding one hand on breasts and use a very sharp knife, starting at thickest part of the chicken and slowly slice the chicken through, until about 1/2 inch from the other end, being sure to keep the breast intact.
- Add cooked spinach and onion to the bowl of cheeses and mix well.
- Open the butterflied chicken breasts and season each side with salt and pepper. Spoon cheese and spinach mixture onto half of the butterflied breast. Gently fold the other half of the chicken breast down over the cheese mixture and gently press to close. If needed, use toothpicks or spaghetti to secure them closed.
- Add butter to saute pan and heat over medium to melt, then turnthe heat up to medium-high. Use tongs to gently transfer the stuffed chicken breasts to the pan, being care to not let the stuffing spill out.
- Sear on one side for 3 minutes, then gently flip the stuffed breasts with tongs to sear the other side for another 3 minutes.
- Place the pan into the oven and finish cooking the chicken for 35-40 minutes or until the chicken reaches an internal temperature of 165° F.
- Meanwhile, in a medium saucepan over medium-low heat, add butter and flour and whisk constantly to form a roux. Slowly add the stock, continuously whisking.
- Once all of the stock is added to the gravy, add salt and continue cooking to reduce the gravy to desired thickness.
- When chicken is finished cooking, remove from oven, plate and serve with hot gravy.
- Serve with your favorite mashed potatoes, stuffing, or veggies.
Notes
- Butterfly chicken breasts carefully with a sharp knife to create even thickness pockets for stuffing.
- Secure stuffed chicken breasts with toothpicks or cooked spaghetti strands to keep filling contained while baking.
- Ricotta mixed with Parmesan and parsley forms a creamy filling that melts during baking.
- Sauté onion, garlic, and fresh or thawed drained spinach before mixing into the cheese filling to avoid excess moisture.
- Parmesan cheese can be substituted with asiago or romano; mozzarella can be added for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 904 kcal
% Daily Value*
| Calories | 904kcal | 45% |
| Carbohydrates | 24g | 8% |
| Protein | 82g | 164% |
| Fat | 52g | 80% |
| Saturated Fat | 28g | 140% |
| Trans Fat | 1g | 50% |
| Cholesterol | 272mg | 91% |
| Sodium | 2109mg | 88% |
| Potassium | 1480mg | 31% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 4321IU | 86% |
| Vitamin C | 18mg | 20% |
| Calcium | 759mg | 76% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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