Spinach Ricotta Stuffed Chicken is a wonderfully filling and delicious low carb dinner recipe. A creamy, cheesy filling turns boring boneless chicken breasts into an amazing meal.
Ingredients Needed
- Olive Oil
- Onion
- Garlic
- Fresh Baby Spinach
- Parsley
- Ricotta Cheese
- Egg Yolk
- Parmesan Cheese
- Italian Seasoning
- Salt and Pepper
- Crushed Red Pepper Flakes
- Boneless, Skinless Chicken Breasts– try to find large chicken breasts and you want them to all be about the same size so they will cook at the same rate.
How To Make Spinach Ricotta Stuffed Chicken
- Cook the onion until softened. Add the garlic and baby spinach and cook until the spinach is wilted.
- In a bowl, stir together ricotta cheese, egg yolk, Parmesan cheese, half the Italian seasoning, the salt, pepper and red pepper flakes. Stir spinach mixture into ricotta mixture.
- Pat chicken dry and cut a pocket in each breast. Season chicken withy salt, pepper, and garlic powder.
- Stuff ricotta mixture into pockets. Sprinkle remaining Italian seasoning on chicken.
- Brown chicken over medium-high heat for 3 to 4 minutes per side. Transfer to a 375 degree for 15 to 18 minutes.
Chicken is done when it reaches an internal temperature of 165 degrees F.
You can use toothpicks to help keep the filling in but its not necessary.
How To Serve
This stuffed chicken goes great with a simple green salad with Creamy Italian Dressing or Blue Cheese Vinaigrette. Lemon Butter Broccoli is also a great side dish for this recipe.
Variations
- Use cottage cheese instead or ricotta.
- Add 1 tablespoon diced sun-dried tomatoes to filling.
- Add sauteed mushrooms.
- Double the crushed red pepper flakes to make it spicy.
- Use kale or collard greens instead of spinach.
Kitchen Tools Used For This Recipe
- You will need an oven-proof skillet for this recipe. Cast iron, stainless steel or an oven-safe nonstick skillet all work well.
- Instant Read Thermometer– very handy for telling when the chicken is done so that you don’t overcook it and dry it out.
Storage
Leftovers will keep in an airtight container in the refrigerator for 3 to 4 days.
More Stuffed Chicken Recipes
Spinach Ricotta Stuffed Chicken
Spinach Ricotta Stuffed Chicken is a wonderfully filling and delicious low carb dinner recipe. A creamy, cheesy filling turns boring boneless chicken breasts into an amazing meal.
Ingredients
- 2 tablespoons olive oil, divided
- ½ medium onion, finely diced
- 2 garlic cloves, minced
- 4 cups chopped fresh baby spinach
- 1 tablespoon chopped fresh parsley
- ½ cup ricotta cheese
- 1 egg yolk
- ½ cup freshly shredded Parmesan cheese
- 1 teaspoon Italian seasoning, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- 3 to 4 boneless, skinless chicken breasts
- salt, pepper, and garlic powder
Instructions
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Preheat oven to 375 degrees.
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Heat half the oil in a large oven-safe skillet over medium heat. Add onion and cook 3 minutes to soften.
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Add garlic and spinach and cook until spinach is wilted. Let cool.
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In a medium bowl stir together ricotta and egg yolk.
Mix in Parmesan cheese, half the Italian seasoning, salt, pepper, and crushed red pepper flakes.
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Stir spinach mixture into ricotta mixture.
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Pat chicken breasts dry with paper towels and cut a pocket in each one. Season outside of chicken and inside of pocket with salt, pepper, and a little garlic powder.
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Stuff ricotta mixture into chicken breasts. Sprinkle remaining Italian seasoning on top of chicken breasts.
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Wipe the skillet clean and heat remaining oil over medum-high heat. Add stuffed chicken breasts and cook for 3 to 4 minutes per side.
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Transfer skillet to oven and continue to cook for 15 to 18 minutes or until chicken reaches a temperature of about 162 degrees. (Temperature will continue to rise a few degrees once you remove it from the oven.)
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