If you’re looking to elevate your dinner game without too much fuss, this Stuffed Chicken Breast with Spinach and Ricotta is just what you need. It combines creamy ricotta with fresh spinach and a hint of lemon zest, creating a flavorful stuffing that keeps the chicken juicy and tender. Perfect for a cozy weeknight meal or a special occasion!
Boneless, skinless chicken breasts are the perfect vessel for stuffing, as they cook quickly and are easy to handle. The ricotta cheese adds creaminess and richness, while the fresh spinach provides color and nutrients. Parmesan cheese delivers a savory depth, and garlic powder enhances the overall flavor without overpowering. A pinch of nutmeg adds warmth and complexity. Lemon zest brightens the dish, and fresh parsley provides a fresh finish. Finally, a beaten egg binds the stuffing together.
This stuffed chicken pairs beautifully with a simple arugula salad dressed in lemon vinaigrette. For something more substantial, try serving it with roasted potatoes or a creamy risotto. A glass of white wine, like a crisp Sauvignon Blanc, would complement the flavors nicely.
First things first, preheat your oven to 375°F (190°C). You’ll want it ready by the time your chicken is seared. While the oven heats up, grab a medium bowl and mix together your ricotta, spinach, Parmesan, garlic powder, nutmeg, egg, lemon zest, and parsley. Stir until everything looks well combined and creamy.
Next, take your chicken breasts and carefully cut a pocket into the side of each one. A sharp knife works best here, and remember, you’re not cutting all the way through — just enough to create a pocket for the stuffing. Once your pockets are ready, spoon the ricotta mixture into each breast. If you find the filling trying to escape, feel free to secure the edges with toothpicks.
Now, heat up the olive oil in an oven-safe skillet over medium-high heat. While that’s warming up, season your stuffed chicken with salt and pepper. Sear the chicken in the skillet, letting each side get a nice, golden brown crust — this should take about 3-4 minutes per side.
Once browned, pop the skillet right into your preheated oven. Let the chicken bake for 20-25 minutes, or until it reaches an internal temperature of 165°F (74°C). This ensures the chicken is cooked through but still juicy. After baking, let the chicken rest for a few minutes before slicing and serving. This helps the juices redistribute, keeping your chicken tender.
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