Ricotta Stuffed Chicken
This comforting and elegant Ricotta Stuffed Chicken features juicy chicken breasts filled with a creamy ricotta and spinach mixture, seared to perfection and baked until tender. It’s a flavorful, protein-packed dish ideal for weeknight dinners or special occasions.
Equipment
- Skillet
- Baking dish
- Mixing Bowl
- Tongs
- Meat Thermometer
Ingredients
Main Ingredients
- 4 chicken breasts boneless, skinless
- 1 cup ricotta cheese
- ½ cup spinach chopped
- ¼ cup parmesan cheese grated
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- salt and pepper to taste
- 2 tbsp olive oil for searing
Instructions
- Preheat the oven to 375°F (190°C). Chop spinach and mince garlic.
- In a mixing bowl, combine ricotta cheese, spinach, parmesan, garlic, Italian seasoning, salt, and pepper. Mix until smooth.
- Cut a pocket in the thickest part of each chicken breast, being careful not to slice all the way through.
- Stuff each chicken breast with a generous spoonful of the ricotta mixture. Secure with toothpicks if needed.
- Heat olive oil in a skillet over medium heat. Sear each side of the chicken for 3–4 minutes until golden brown.
- Transfer seared chicken to a baking dish and bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes before slicing. Serve warm and enjoy.
Notes
For a twist, add sun-dried tomatoes or basil to the ricotta filling. You can also substitute spinach with kale or Swiss chard. Serve with roasted vegetables or mashed potatoes for a complete meal.