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Spinach Ricotta Stuffed Chicken

Chicken is stuffed with a spinach ricotta cheese filing to create an easy dinner any day of the week.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 4
Calories: 323 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

  • 4 boneless skinless chicken breasts
  • kosher salt to taste
  • black pepper to taste
  • 2 tablespoons extra virgin olive oil divided
  • 1/2 cup yellow onion diced
  • 3 cloves garlic minced
  • 2 cups fresh spinach chopped
  • 2 tablespoons fresh parsley chopped
  • 1/2 cup ricotta cheese
  • 1/4 cup shredded mozzarella
  • 1/4 cup grated parmesan
  • 1 egg yolk
  • 1 teaspoon dried oregano
  • pinch nutmeg

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Pat the chicken breasts dry. Lay a chicken breast flat on a cutting board. Using a sharp knife, carefully cut a 3-4 inch wide pocket into the thickest part of the breast, being sure not to split the breast completely. Repeat with each breast, then season on both sides with salt and pepper to taste.
  3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add onion and garlic and saute for 3-5 minutes, stirring often, until softened.
  4. Stir in spinach and parsley, and cook for 2-3 minutes, until spinach wilts and moisture evaporates. Transfer to a bowl and allow to cool completely. Clean out the skillet and set it aside.
  5. Meanwhile, in a large bowl, mix together the ricotta, mozzarella cheese, Parmesan cheese, egg yolk, oregano, nutmeg, salt and pepper. When the spinach mixture has cooled, stir it into the cheese mixture until combined.
  6. Divide the stuffing mixture into the pocket of each chicken breast.
  7. In the clean skillet, heat remaining olive oil over medium-high heat until hot. Add the chicken in and cook on one side for 5-7 minutes until golden, then carefully turn over and cook on the other side for another 5 minutes. Place the skillet in the oven and bake for 16-20 minutes, or until the internal temperature in the thickest part of the chicken is 165 degrees F.
  8. Transfer the chicken to a serving platter and allow it to rest for 3-5 minutes before serving. Serve with a salad or your favorite vegetables and starches.

Notes

  • Storing: Leftover ricotta stuffed chicken can be stored in an airtight container in the fridge for 3-4 days. Reheat in the oven at 325F for 15-20 minutes or until warmed through. 
  • Leftover ricotta stuffed chicken can be stored in an airtight container in the fridge for 3-4 days. Reheat in the oven at 325F for 15-20 minutes or until warmed through. 
  • Freezing: You can store uncooked stuffed chicken in the freezer for up to 3 months. Wrap each stuffed chicken breast tightly in plastic wrap and then in a layer of foil. Freeze on a baking sheet overnight until solid, then add to a freezer-safe bag. Thaw overnight in the fridge before cooking and serving.
  • You can store uncooked stuffed chicken in the freezer for up to 3 months. Wrap each stuffed chicken breast tightly in plastic wrap and then in a layer of foil. Freeze on a baking sheet overnight until solid, then add to a freezer-safe bag. Thaw overnight in the fridge before cooking and serving.

Nutrition Information

Calories 323kcal (16%) Carbohydrates 5g (2%) Protein 33g (66%) Fat 19g (29%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 148mg (49%) Sodium 604mg (25%) Potassium 608mg (17%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1921IU (38%) Vitamin C 10mg (11%) Calcium 214mg (21%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 323

% Daily Value*

Calories 323kcal 16%
Carbohydrates 5g 2%
Protein 33g 66%
Fat 19g 29%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 148mg 49%
Sodium 604mg 25%
Potassium 608mg 13%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 1921IU 38%
Vitamin C 10mg 11%
Calcium 214mg 21%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.