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
-
Preheat oven to 375 degrees.
-
Heat half the oil in a large oven-safe skillet over medium heat. Add onion and cook 3 minutes to soften.
-
Add garlic and spinach and cook until spinach is wilted. Let cool.
-
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.
-
Stir spinach mixture into ricotta mixture.
-
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.
-
Stuff ricotta mixture into chicken breasts. Sprinkle remaining Italian seasoning on top of chicken breasts.
-
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.
-
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.)