Spinach Ricotta Stuffed Chicken

My neighbor knocked on my door holding a covered dish, and when I lifted the foil, the smell of baked tomato and melted cheese hit me instantly. She'd made stuffed chicken breasts, and I couldn't stop thinking about them all week. I tried my own version the following Sunday, slicing into that first chicken breast and watching the creamy ricotta spill out into the sauce. It's become one of those dishes I make when I want something that feels special but doesn't demand hours in the kitchen.

I made this for my sister after she had her second baby, and she told me later it was the first meal she actually sat down and enjoyed in weeks. There's something about a dish that holds together on the plate, rich and comforting, that feels like a small act of care. I've brought it to potlucks, served it on date nights, and reheated leftovers straight from the fridge at midnight. It never disappoints.

Ingredients

• Boneless, skinless chicken breasts: I look for breasts that are similar in size so they cook evenly, and I always pound them lightly if one is thicker than the others.
• Ricotta cheese: Whole milk ricotta makes the filling luscious, but part-skim works if you want to lighten it up without losing too much creaminess.
• Fresh baby spinach: Chop it finely so it blends into the filling instead of clumping, and don't worry about wilting it first since it softens as it bakes.
• Parmesan cheese: Freshly grated Parmesan has more flavor and melts better than the pre-grated kind, and it adds a salty, nutty depth to the filling.
• Garlic cloves: I mince mine finely and let it sit for a minute before mixing, which seems to mellow the sharpness just enough.
• Dried Italian herbs: A blend of basil, oregano, and thyme works perfectly, but if you only have oregano, use that and add a pinch of dried basil.
• Lemon zest: Just half a lemon's worth brightens the filling and keeps it from tasting too rich or one-note.
• Canned crushed tomatoes: I prefer crushed over diced because the sauce stays smooth and clings to the chicken instead of pooling around it.
• Onion: A small onion, finely chopped, melts into the sauce and gives it a sweet backbone without overpowering the tomatoes.
• Sugar: Just half a teaspoon cuts the acidity of the tomatoes and balances the sauce beautifully.
• Olive oil: Use it for searing the chicken and sautéing the aromatics, and don't skimp because it adds richness to the sauce.

Instructions

Preheat and Prep:

Set your oven to 375°F so it's ready when the chicken is seared. This temperature cooks the chicken through without drying it out.

Make the Filling:

Combine ricotta, chopped spinach, Parmesan, minced garlic, Italian herbs, lemon zest, salt, and pepper in a bowl, stirring until everything is evenly mixed. The filling should look creamy and flecked with green.

Prepare the Chicken:

Lay each chicken breast flat and carefully cut a horizontal pocket into the thickest part, leaving the edges intact so the filling stays inside. Season both sides with salt and pepper.

Stuff the Breasts:

Spoon the ricotta mixture into each pocket, pressing gently to fill it without overstuffing. Secure the opening with toothpicks if the filling looks like it might escape during cooking.

Sear the Chicken:

Heat olive oil in an oven-safe skillet over medium-high heat and sear the stuffed breasts for 2 to 3 minutes per side until golden. Remove them and set aside while you make the sauce.

Build the Sauce:

In the same skillet, add a bit more olive oil and sauté the chopped onion until soft and translucent, then add garlic and cook for another minute. Stir in crushed tomatoes, oregano, sugar, salt, and pepper, and let it simmer for 5 minutes.

Bake:

Nestle the seared chicken breasts into the sauce, spooning some over the tops so they stay moist. Transfer the skillet to the oven and bake uncovered for 20 to 25 minutes, until the chicken reaches 165°F inside.

Finish and Serve:

Remove the toothpicks carefully, sprinkle with extra Parmesan or fresh basil if you have it, and serve the chicken with plenty of that tomato sauce spooned over the top.

Save

The first time I served this, my husband took one bite and asked if we could have it every week. I laughed, but I understood what he meant because there's something about the way the creamy filling melts into the tangy sauce that feels both indulgent and comforting. It's the kind of dish that turns a regular Tuesday into something worth sitting down for.

Serving Suggestions

I like to serve this with crusty bread to soak up the sauce, or sometimes I'll spoon it over a tangle of fresh pasta. A simple green salad with lemon vinaigrette on the side keeps things balanced, and if I'm feeling fancy, I'll roast some asparagus or zucchini alongside. A glass of Pinot Grigio or a light red like Chianti makes it feel like a proper dinner party, even if it's just the two of us.

Storage and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, and I've found they actually taste even better the next day after the flavors have had time to meld. Reheat gently in a covered skillet with a splash of water or broth, or pop it in the oven at 350°F until warmed through. The filling stays creamy, and the sauce doesn't dry out if you add a little extra liquid.

Variations and Swaps

I've swapped the spinach for finely chopped kale when that's what I had on hand, and it worked beautifully with a slightly earthier flavor. If you want a little heat, add a pinch of red pepper flakes to the tomato sauce, or stir in some sun-dried tomatoes with the filling for a punch of sweetness. You can also use part-skim ricotta or even cottage cheese if you want to lighten it up, though the texture will be a bit looser.

• Try adding crumbled feta to the filling for a tangier, saltier bite.
• Use chicken thighs instead of breasts for a richer, more forgiving cut that stays moist even if slightly overcooked.
• Make it ahead by stuffing the chicken in the morning, then sear and bake it right before serving.

Save

This recipe has earned a permanent spot in my rotation, and I hope it does the same for you. There's nothing like pulling a pan of golden, bubbling chicken from the oven and knowing dinner is going to be exactly what everyone needs.

Recipe FAQs

→ How do I butterfly the chicken without cutting all the way through?

Place your chicken breast flat on a cutting board. Using a sharp knife, carefully slice horizontally into the thickest part of the breast, creating a pocket. Make the cut slowly and stop about half an inch from the edges to keep the breast intact for stuffing.

→ Can I prepare the chicken ahead of time?

Yes, you can stuff the chicken breasts up to 4 hours in advance. Cover them with plastic wrap and refrigerate until ready to cook. You may need to add a few extra minutes to the cooking time if cooking from cold.

→ What if my chicken breasts are very thick?

If your chicken breasts are particularly thick, gently pound them to an even thickness of about 3/4 inch before butterflying. This ensures even cooking and makes butterflying easier without puncturing through the meat.

→ Can I use frozen spinach instead of fresh?

Absolutely. If using frozen spinach, thaw it completely and squeeze out all excess moisture with a clean kitchen towel. This prevents the filling from becoming watery and helps maintain the proper consistency.

→ How do I know when the chicken is fully cooked?

Use a meat thermometer inserted into the thickest part of the chicken without touching the filling. The internal temperature should reach 165°F (74°C). You can also check for clear juices when pierced with a knife.

→ What can I serve with this dish?

Pair with crusty bread to soak up the tomato sauce, cooked pasta for a heartier meal, or roasted vegetables like zucchini and bell peppers. A crisp Pinot Grigio or light-bodied red wine complements the flavors beautifully.