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Stuffed Ricotta Chicken Breast

This stuffed ricotta chicken breast is tender, juicy, and filled with a creamy ricotta cheese mixture blended with spinach, Parmesan, and herbs. It's an easy yet elegant dinner that's perfect for weeknights or special occasions. Serve it with roasted vegetables, pasta, or a fresh salad for a complete meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 2 people
Course: dinner, lounch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup whole milk ricotta cheese
  • 1 cup fresh spinach chopped
  • ¼ cup grated Parmesan cheese
  • 2 garlic cloves minced
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon lemon zest
  • 1 tablespoon olive oil for searing
  • Toothpicks or kitchen twine to secure the chicken

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Using a sharp knife, cut a deep pocket into the side of each chicken breast without cutting all the way through.
  3. In a mixing bowl, combine the ricotta cheese, chopped spinach, Parmesan cheese, minced garlic, parsley, and lemon zest until well mixed.
  4. Stuff each chicken breast with half of the ricotta mixture and secure the opening with toothpicks or kitchen twine.
  5. Season both sides of the chicken with garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper.
  6. Heat the olive oil in an oven-safe skillet over medium-high heat.
  7. Sear the stuffed chicken breasts for 3 to 4 minutes per side until lightly golden.
  8. Transfer the skillet to the oven and bake for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  9. Remove the chicken from the oven and let it rest for 5 minutes.
  10. Carefully remove the toothpicks or twine before serving.

Notes

  • Don't overfill the chicken breasts to keep the filling from spilling out.
  • Frozen spinach can be used if thawed and squeezed dry.
  • Add shredded mozzarella to the filling for extra cheesiness.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Serve with roasted potatoes, garlic mashed potatoes, pasta, or steamed vegetables.