Spinach Ricotta Stuffed Chicken
When it comes to a simple weeknight meal, this Spinach and Ricotta Stuffed Chicken is one of the best. Made with chicken breasts, frozen spinach, and ricotta cheese, it is quick and easy, but the flavor of this stuffed chicken will have everyone coming back for more.
Stuffed chicken breasts are such a simple recipe, yet one that many people tend to shy away from. While it may look complicated to make, I promise you that it’s not. The hardest part of this spinach-stuffed chicken breast recipe is being patient enough for it to cook. Why pay big bucks at a restaurant when you can easily recreate this dish yourself? It really is easy enough for any day of the week.
Tender chicken plus the flavorful filling creates a flavor combination that everyone will love. Add a few side dishes to this chicken stuffed with spinach and ricotta or a nice, such as green vegetables, roasted potatoes, or a simple salad, and you’ve got quite the hearty and flavorful meal that is naturally low carb and gluten free!
Be sure to check out my Grilled Stuffed Chicken Breast for another way to create a stuffed chicken recipe easily right at home.
Ingredients
- Boneless skinless chicken breasts – This is the easiest and juiciest cut of chicken to work with for this recipe.
- Frozen spinach – Be sure that you drain off all the excess water before adding.
- Ricotta cheese – Creamy ricotta cheese pairs perfectly with spinach, giving it a creamy texture. I also love goat cheese in this recipe.
- Egg white – The egg white helps bind together the ingredients that are used to stuff the chicken. The helps prevent the filling from oozing out.
- Salt and black pepper – You can add to the ricotta mixture to taste. And then you’ll want to sprinkle more on the outside of the chicken.
- Olive oil – Used to hold the added salt and pepper to the top of the chicken breasts and to also cook in the skillet.
- Butter – Adds richness to the chicken.
How To Make Spinach and Ricotta Stuffed Chicken
1️⃣ Prep
Preheat the oven to 350 degrees. Add the ricotta cheese, egg white, frozen spinach, and salt and pepper to a bowl and mix well.
2️⃣ Stuff the Chicken
Butterfly the chicken breasts with a sharp knife and then add the spinach ricotta filling into the middle. Once full, fold the other portion of the cut chicken over the top, creating that stuffed effect and look.
3️⃣ Season the Chicken
Add the seasoning to the top of the chicken breasts.
👉 Tip: Since the filling has egg whites, it doesn’t really leak out. But if you prefer, you can close the opening with toothpicks or tie the chicken with kitchen twine.
4️⃣ Sear the Chicken
Add the olive oil and butter to the skillet and let it get hot. Once the oil is hot, place the chicken into a skillet to sear both sides of the chicken until they are golden brown.
5️⃣ Bake the Chicken
After searing both sides, transfer the pan-seared chicken to the preheated oven and finish cooking for 15-20 minutes. You want the spinach ricotta stuffed chicken to reach 160 on a meat thermometer. Don’t overcook chicken, or it loses its moisture and dries out.
👉 Tip: Make sure that the skillet that you’re using is oven-safe. If it’s not, you can add the chicken to a baking dish easily and put it into the oven that way.
Storage
Store leftovers in an airtight container in the fridge for 3-4 days.
Variations
- Italian seasoning – Salt and pepper are great, but you can also opt for other seasonings. Garlic and fresh parsley are nice options as well. More spices are great for changing up the taste.
- Cream cheese – Adding cream cheese to the stuffing adds a nice richness and texture.
- Fresh spinach – If you want to use fresh spinach, just saute it up a bit in a skillet with some extra virgin olive oil before adding it to the recipe.
- Cheese – Adding mozzarella cheese on top is perfect for cheese fans. You can also add some into the pocket of the chicken as well, with the rest of the ingredients. Parmesan cheese is another great addition.
- Bacon – Cook bacon in the pan first, chop the bacon and add to the filling, and then sear the chicken in the bacon grease.
- Pan sauce – Deglaze the pan with some white wine and chicken broth, toss in a few fresh garlic cloves for flavor, simmer a few minutes, and then thicken with a pinch of xanthan gum. Strain out the garlic and serve the sauce with the chicken. You can also add a little lemon juice if you’d like.
Common Questions
How do you keep the stuffing inside the chicken?
You just have to be really careful when you’re flipping the chicken in the skillet. Make sure that you have a large skillet and plenty of room so that you can slowly and carefully flip it. I add egg white to the filling to help prevent it from leaking out.
How do you know the chicken is done cooking and ready to eat?
To be safe, check the internal temperature of the chicken using a meat thermometer. The reading should show at least 160 degrees to be considered safe to eat.
Why is my chicken sticking to the baking dish?
You’ll want to add some cooking spray to the skillet or baking dish prior to adding the chicken. This will prevent it from sticking and make it easier to serve.
What should I serve with Stuffed Chicken?
I like to serve with a green vegetable such as green beans or broccoli and a side of keto mashed cauliflower. Other nice choices are a side salad, roasted Brussels sprouts, or cauliflower rice.
Want to Save This Recipe?
Enter your email below & we’ll send it to your inbox. Plus get great new recipes from us every week!
By submitting this form, you consent to receive emails from Joy Filled Eats
Spinach and Ricotta Stuffed Chicken
Ingredients
- 2.5 lb chicken breasts
- 10 oz frozen spinach thawed and drained
- 1 cup ricotta cheese
- 1 egg white
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
- 1 tbsp butter
Instructions
- Preheat oven to 350.
- Combine the filling ingredients in a small bowl.
- Butterfly each chicken breast and divide the filling between the breasts. Close the flap around the filling. Sprinkle the outside with salt and pepper.
- Heat the butter and oil in a large oven-safe skillet over medium-high heat. Sear both sides of the chicken.
- Transfer to the oven and bake for an additional 15-20 minutes or until 165 on a meat thermometer.
Notes
Nutrition
Like what you see? Follow me on Facebook and Instagram! Love this recipe? Leave a comment & a 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
Originally Published June 3, 2022. Revised and Republished February 24, 2026.
I LOVE your recipes and appreciate the time and attention you put into each one. You are deeply appreciated!
Hi! I made this dish and while it was somewhat tasty, I feel it was missing something – kind of blah. Can you figure out why? Maybe need to add more of something? Thanks for your help!
I think it is tasty as is but you are welcome to add garlic powder, onion powder, or a stronger flavored cheese like parmesan.
Add nutmeg to the spinach. It really enhances the flavor..
Could you use full fat cottage cheese? I dislike ricotta a lot!
Sure
what about cream cheese instead of ricotta?
Sure!
I’ve made this a few times and it is always a hit.
This chicken is full of flavor! Everyone loved this recipe, it is definitely a keeper.
Wow, this stuffed chicken is something everyone should try. We enjoyed it so much yesterday, thanks!!