This Spinach Stuffed Chicken Breast recipe brings together tender, juicy chicken and a rich, creamy filling that’s packed with flavor and nutrition. It’s an elegant dish that feels fancy enough for entertaining, yet it’s easy enough to make on a busy weeknight. The filling combines sautéed spinach, creamy ricotta, melty mozzarella, and tangy Parmesan, all seasoned with a touch of garlic and herbs. Once stuffed, the chicken is seared for golden crispiness and then finished in the oven to lock in flavor and moisture. Serve it alongside roasted vegetables, mashed potatoes, or a fresh salad for a satisfying and wholesome meal.
Ingredients
4 boneless, skinless chicken breasts
2 tablespoons olive oil, divided
3 cups fresh spinach, chopped
½ cup ricotta cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper, to taste
1 tablespoon fresh lemon juice (optional)
Toothpicks or kitchen twine, for securing
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or a non-stick spray and set it aside.
In a medium skillet, warm 1 tablespoon of olive oil over medium heat. Add the chopped spinach and sauté for about 2 to 3 minutes, just until wilted. Remove from heat and allow it to cool slightly before mixing with the cheeses.
In a mixing bowl, combine the cooked spinach with ricotta, mozzarella, Parmesan, minced garlic, oregano, salt, and pepper. Stir everything together until it forms a thick, creamy mixture.
Using a sharp knife, carefully cut a pocket into the thickest side of each chicken breast. Be gentle and try not to slice all the way through—just enough to hold a good spoonful or two of filling.
Stuff each chicken breast with the spinach and cheese mixture. Don’t overfill, but make sure each pocket is generously packed. Use toothpicks or kitchen twine to secure the openings and keep the filling inside during cooking.
In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Place the stuffed chicken breasts in the pan and sear them for about 2 to 3 minutes per side until they develop a golden crust.
Transfer the seared chicken to your prepared baking dish and bake for 20 to 25 minutes, or until the internal temperature reaches 165°F (75°C) and the filling is hot and bubbly. Let the chicken rest for 5 minutes before serving. If you like, drizzle with a little fresh lemon juice for brightness.
Notes
For extra flavor, you can season the outside of the chicken with garlic powder, onion powder, or a pinch of smoked paprika before searing.
If you don’t have ricotta on hand, you can substitute it with cream cheese or even goat cheese for a tangier taste.
For a lighter version, use part-skim mozzarella and low-fat ricotta, and reduce or omit the Parmesan.
This dish works great with a variety of leafy greens—try swapping in kale or Swiss chard for a twist.
Leftovers reheat well and make a great lunch the next day.
FAQs
Can I make this ahead of time?
Absolutely. You can prepare and stuff the chicken breasts a day in advance, then cover and refrigerate until you’re ready to sear and bake them. Just add a few extra minutes to the baking time if they go into the oven cold.
What sides go well with spinach stuffed chicken?
This dish is versatile! Try serving it with roasted potatoes, steamed broccoli, garlic green beans, or a light quinoa salad. It also pairs beautifully with creamy mashed cauliflower for a lower-carb option.
Can I freeze it?
Yes! You can freeze the stuffed, uncooked chicken breasts. Wrap them individually in plastic wrap and place them in a freezer-safe bag. When ready to cook, thaw in the fridge overnight and proceed with searing and baking.
How do I keep the stuffing from spilling out?
Don’t overstuff the chicken and make sure to secure the pocket well using toothpicks or kitchen twine. Searing helps seal the pocket slightly before baking, which also helps contain the filling.
Can I use frozen spinach?
You can! Just be sure to thaw it completely and squeeze out all excess water before mixing it into the cheese filling to avoid a watery texture.
Spinach Stuffed Chicken Breast
This Spinach Stuffed Chicken Breast recipe brings together tender, juicy chicken and a rich, creamy filling that’s packed with flavor and nutrition. It’s an elegant dish that feels fancy enough for entertaining, yet it’s easy enough to make on a busy weeknight. The filling combines sautéed spinach, creamy ricotta, melty mozzarella, and tangy Parmesan, all seasoned with a touch of garlic and herbs. Once stuffed, the chicken is seared for golden crispiness and then finished in the oven to lock in flavor and moisture. Serve it alongside roasted vegetables, mashed potatoes, or a fresh salad for a satisfying and wholesome meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients
4 boneless, skinless chicken breasts
2 tablespoons olive oil, divided
3 cups fresh spinach, chopped
½ cup ricotta cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper, to taste
1 tablespoon fresh lemon juice (optional)
Toothpicks or kitchen twine, for securing
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or a non-stick spray and set it aside.
In a medium skillet, warm 1 tablespoon of olive oil over medium heat. Add the chopped spinach and sauté for about 2 to 3 minutes, just until wilted. Remove from heat and allow it to cool slightly before mixing with the cheeses.
In a mixing bowl, combine the cooked spinach with ricotta, mozzarella, Parmesan, minced garlic, oregano, salt, and pepper. Stir everything together until it forms a thick, creamy mixture.
Using a sharp knife, carefully cut a pocket into the thickest side of each chicken breast. Be gentle and try not to slice all the way through—just enough to hold a good spoonful or two of filling.
Stuff each chicken breast with the spinach and cheese mixture. Don’t overfill, but make sure each pocket is generously packed. Use toothpicks or kitchen twine to secure the openings and keep the filling inside during cooking.
In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Place the stuffed chicken breasts in the pan and sear them for about 2 to 3 minutes per side until they develop a golden crust.
Transfer the seared chicken to your prepared baking dish and bake for 20 to 25 minutes, or until the internal temperature reaches 165°F (75°C) and the filling is hot and bubbly. Let the chicken rest for 5 minutes before serving. If you like, drizzle with a little fresh lemon juice for brightness.
Notes
For extra flavor, you can season the outside of the chicken with garlic powder, onion powder, or a pinch of smoked paprika before searing.
If you don’t have ricotta on hand, you can substitute it with cream cheese or even goat cheese for a tangier taste.
For a lighter version, use part-skim mozzarella and low-fat ricotta, and reduce or omit the Parmesan.
This dish works great with a variety of leafy greens—try swapping in kale or Swiss chard for a twist.
Leftovers reheat well and make a great lunch the next day.