Creamy Spinach & Ricotta Stuffed Chicken – Comforting, Juicy, and Easy

This is the kind of dinner that looks fancy but feels easy. Tender chicken breasts hold a rich, creamy stuffing made with spinach, ricotta, and a touch of garlic. The outside is golden and savory, while the center stays soft and cheesy.

It’s weeknight-friendly, dinner-party-worthy, and pairs with just about anything. If you like simple ingredients that deliver big flavor, you’ll love this.

What Makes This Special

This recipe delivers that perfect balance of creamy filling and juicy chicken. The ricotta keeps the stuffing light, while Parmesan and mozzarella bring melty richness.

Fresh spinach adds color, nutrients, and a mild earthiness that rounds everything out. A quick pan sear followed by a short bake gives you a crisp exterior and a tender center. It’s simple, adaptable, and impressive without being fussy.

Shopping List

• Chicken breasts: 4 medium, boneless and skinless
• Ricotta cheese: 1 cup (whole milk ricotta for best texture)
• Fresh spinach: 4 cups (or 10 oz frozen spinach, thawed and well-drained)
• Mozzarella: 1/2 cup, shredded
• Parmesan: 1/3 cup, finely grated
• Garlic: 3 cloves, minced
• Lemon zest: From 1 lemon
• Olive oil: 2–3 tablespoons
• Butter: 1 tablespoon (optional, for extra browning)
• Italian seasoning: 1 teaspoon (or a mix of oregano, basil, and thyme)
• Crushed red pepper flakes: Pinch (optional)
• Salt and black pepper: To taste
• Toothpicks or kitchen twine: For securing the chicken
• Optional add-ins: Fresh parsley, sun-dried tomatoes, or chopped artichokes

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C). Set a rack in the middle of the oven.

   Have a baking dish or oven-safe skillet ready.

2. Prep the spinach. If using fresh, sauté it with a drizzle of olive oil and a pinch of salt until wilted, 2–3 minutes. Let it cool, then squeeze out excess liquid and chop. If using frozen, thaw completely and squeeze out as much water as possible.
3. Make the filling. In a bowl, mix ricotta, mozzarella, Parmesan, chopped spinach, garlic, lemon zest, Italian seasoning, red pepper flakes (if using), and a pinch of salt and pepper.

   Stir until combined. The mixture should be thick, not runny.

4. Prepare the chicken. Pat the chicken breasts dry. With a sharp knife, cut a pocket along the thick side of each breast, keeping the top and bottom intact.

   Don’t slice all the way through.

5. Season the chicken. Rub the outside with 1–2 tablespoons olive oil, then season all over with salt and black pepper. For extra flavor, add a little Italian seasoning on the outside too.
6. Stuff the pockets. Spoon the filling into each pocket, about 2–3 tablespoons per breast. Don’t overfill.

   Secure the opening with toothpicks or tie with kitchen twine so the filling stays put.

7. Sear for color. Heat a large oven-safe skillet over medium-high heat. Add a tablespoon of olive oil (and butter if using). Place the stuffed chicken in the pan and sear 2–3 minutes per side until lightly golden.

   Work in batches if needed to avoid crowding.

8. Bake until done. Transfer the skillet to the oven (or move chicken to a baking dish). Bake 12–18 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C) at the thickest part.
9. Rest and serve. Let the chicken rest 5 minutes. Remove toothpicks or twine before plating.

   Spoon any pan juices over the top.

10. Optional finishing touches. Sprinkle with chopped parsley, a squeeze of lemon, or extra Parmesan. Serve with roasted veggies, a simple salad, rice, or garlic mashed potatoes.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently in a 300°F (150°C) oven for 10–15 minutes, or microwave in short bursts at 50% power. Avoid high heat, which can dry the chicken.
• Freeze: You can freeze cooked stuffed chicken for up to 2 months.

  Wrap tightly to prevent freezer burn. Thaw overnight in the fridge before reheating.

• Make-ahead: Assemble up to 24 hours in advance and keep covered in the fridge. Add 2–3 minutes to the bake time if starting cold.

Why This is Good for You

Chicken breast offers a lean source of high-quality protein, which helps with satiety and muscle support.

Spinach brings iron, vitamin K, and folate, plus fiber for digestion. Ricotta is lighter than many cheeses, providing calcium and a creamy texture without being heavy. The overall balance of protein, greens, and moderate fat makes this a satisfying and nutrient-leaning meal.

It’s comfort food with a bit of restraint.

What Not to Do

• Don’t skip draining the spinach. Excess moisture will make the filling watery and can leak out during cooking.
• Don’t overstuff. Too much filling makes it hard to seal and can cause uneven cooking.
• Don’t cook only on the stovetop. You’ll risk burning the outside before the inside is cooked through.
• Don’t forget to rest. Cutting too soon lets the juices run out and dries the meat.
• Don’t rely on guesswork. Use an instant-read thermometer to hit 165°F (74°C).

Variations You Can Try

• Mushroom and thyme: Sauté chopped mushrooms with garlic and thyme, then fold into the ricotta mixture.
• Sun-dried tomato and basil: Add chopped sun-dried tomatoes, fresh basil, and a touch of black pepper for a Mediterranean twist.
• Artichoke and lemon: Stir in chopped artichoke hearts and extra lemon zest for brightness.
• Cream cheese swap: Replace half the ricotta with cream cheese for a richer, denser filling.
• Spicy kick: Mix in Calabrian chili paste or extra red pepper flakes for heat.
• Gluten-free breading: After stuffing, lightly coat the outside with gluten-free breadcrumbs and Parmesan before searing for a crispy crust.
• Grilled version: Sear on a grill over medium heat, then move to indirect heat with the lid closed until done. Keep an eye on flare-ups.

FAQ

Can I use chicken thighs instead of breasts?

Yes, but use large, boneless, skinless thighs and roll them around the filling rather than cutting a pocket. Secure with toothpicks and adjust the cook time.

Thighs may need a few extra minutes.

What if I don’t have ricotta?

Cottage cheese (blended until smooth) or a mix of cream cheese and a splash of milk works. Taste and adjust salt since different cheeses vary in seasoning.

How do I prevent the filling from leaking out?

Don’t overfill, and make sure the spinach is well-drained. Secure the seam with toothpicks, sear gently, and finish in the oven.

A thicker filling helps it stay put.

Can I make this dairy-free?

Use a dairy-free ricotta alternative, and replace mozzarella and Parmesan with plant-based versions. Keep an eye on browning since dairy-free cheeses melt differently.

What sides go well with this?

Roasted baby potatoes, sautéed green beans, lemony arugula salad, garlic rice, or a simple couscous. A bright side balances the creamy filling nicely.

How do I know the chicken is fully cooked?

Use an instant-read thermometer and check the thickest part.

It should read 165°F (74°C). The juices should run clear, and the filling should be hot.

Can I add sauce?

Absolutely. A simple pan sauce with chicken broth, a splash of cream, and lemon juice is great.

Reduce slightly and spoon over the chicken before serving.

Wrapping Up

Creamy Spinach & Ricotta Stuffed Chicken is a reliable go-to when you want comfort with a little polish. It’s easy to customize, cooks in under an hour, and tastes like something you’d order at your favorite bistro. Keep it simple on a busy night or dress it up for guests.

Either way, you’ll end up with tender chicken, a rich cheesy center, and clean plates at the table.