• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Wholly Tasteful
  • Home
  • Recipes
    • 30-Minute Dinners
    • Low carb
    • Healthy Snacks
    • Healthy Baking
    • Vegetarian
  • About
  • Contact
  • Navigation Menu: Social Icons

menu icon
go to homepage
  • Recipes
  • 30-Minute Dinners
  • Salads & Bowls
  • Healthy Baking
  • Healthy Snacks
  • Air Fryer Recipes
  • Breakfast
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • 30-Minute Dinners
    • Salads & Bowls
    • Healthy Baking
    • Healthy Snacks
    • Air Fryer Recipes
    • Breakfast
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Gluten-Free

    Chicken Stuffed with Spinach, Feta and Ricotta

    October 29, 2021 by Agnieszka 12 Comments

    32 shares
    • Facebook
    Jump to Recipe Print Recipe

    Chicken Stuffed with Spinach, Feta and Ricotta is a surprisingly easy yet spectacular dish that looks and tastes fabulous. It is wonderfully seared on the outside and juicy and tender inside. The stuffing is made with frozen (or fresh) spinach and a combination of creamy ricotta, salty feta and fresh garlic.

    chicken breast stuffed with spinach and cheese cut in half with a side of roasted squash.

    Chicken breasts are a really great and versatile protein to cook but they can actually be tricky to pull off. Unlike forgiving thighs or wings that are higher in fat, breasts are very lean and dry out quickly. My best advice for boring skinless boneless chicken breasts? Season and stuff them!

    Seriously, there are no better chicken breasts than stuffed chicken breasts. Tasty and interesting stuffing literally flavors the chicken from the inside making dinner so much more exciting! I often stuff mine with dried fruit, such as prunes or apricots but for this recipe I went with a savory match made in Heaven: spinach, cheese and garlic.

    For the cheese, I started with creamy and mellow ricotta which takes the spinach to a whole new level (creamed spinach!). However, it does not have much flavor, so to add a bit of brininess, I decided to combine it with a stronger tasting cheese so I went with feta. It was a great move because, as you may have heard, “everything is bettah with feta”.

    This healthy spinach and chicken recipe is nutritious, filling and satisfying! It is perfect for entertaining and dinner parties, too! I usually cut the stuffed breasts in half for smaller portions and beautiful presentation.

    Looking for unique chicken ideas? Try these Brined Chicken Wings in the oven or air fryer.

    Jump to:
    • Ingredient notes
    • How to make chicken stuffed with spinach, feta and ricotta
    • Serving suggestions
    • Recipe FAQs
    • More easy and healthy chicken recipes
    • Recipe
    • YOU MAY ALSO LIKE
    • Meet the Author

    Ingredient notes

    ingredients for making spinach and cheese stuffed chicken on light gray surface with captions.
    • Chicken Breasts: use equally sized skinless boneless chicken breasts, preferably organic.
    • Spinach: I use frozen cut leaf frozen spinach because it’s convenient but you can also use fresh spinach, if you prefer (see the note in the recipe card below for tips on fresh spinach)
    • Ricotta Cheese: mild and creamy, this Italian cheese is the base for the spinach
    • Feta Cheese: to add a stronger cheesy flavor to the dish
    • Garlic: large, fresh garlic cloves will work best. My favorite way to crush garlic is by using this easy to clean garlic press by OXO.
    • Spices: seasoning chicken with paprika, garlic salt and freshly ground black pepper before cooking is key to flavorful and juicy meat!
    • Olive Oil: use your favorite extra virgin olive oil.

    How to make chicken stuffed with spinach, feta and ricotta

    Step 1: Cut a slit in each chicken breast to form a pocket.

    chicken breasts being cut into thin wide slices on a plastic white board.

    Step 2: Season the meat. Sprinkle the chicken with garlic salt, paprika and black pepper. Add 1 tablespoon of olive oil and mix to coat and set aside.

    thinly sliced chicken breasts in a white bowl with spices and oil, raw, two process shots.

    Step 3: Make the filling. In a separate bowl mix together spinach, ricotta and feta cheese and fresh garlic. Sprinkle with salt and pepper and stir well. 

    mixing spinach and ricotta cheese in a glass bowl in two steps.

    Step 4: Stuff the chicken breasts. Divide the spinach cheese mixture into four equal parts and place them inside the prepared chicken breasts. Lay on a flat surface and close the opening with 1-2 toothpicks.

    stuffing chicken breasts with spinach ricotta mixture in two steps.

    Step 5: Sear the chicken. Heat up one tablespoon of olive oil in a heavy bottomed skillet (I use cast iron) and sear the stuffed chicken breasts over medium heat, about 4-5 minutes per side. 

    chicken breast stuffed with spinach and cheese cooking in a cast iron skillet.

    Step 6: Finish cooking the chicken in the oven. Place the skillet with chicken breasts in the oven preheated to 425 degrees Fahrenheit and bake for about 15 minutes or until a meat thermometer inserted in the thickest part of the breast registers 165 degrees Fahrenheit.

    Serving suggestions

    Serve these easy chicken breasts stuffed with spinach and ricotta with a side of steamed or roasted vegetables, a simple green salad and/or roasted potatoes. If you’re serving this chicken at a gathering or dinner party, try pairing it with my Spinach Caprese Salad with Strawberries, Greek Chickpea Salad or Roasted Beet Salad with Orange Tahini Dressing.

    chicken breasts stuffed with spinach and cheese on an oval platter.

    Recipe FAQs

    Do I need a cast iron skillet to make this?

    Cast iron is best but if you don’t have a cast iron skillet, use any heavy bottomed skillet you have. If it’s not oven proof, you can still make this recipe, just transfer the seared chicken onto a cookie sheet and then bake for 15 minutes.

    Can I use fresh spinach?

    If you want to use fresh spinach, you will need quite a lot of it (like a whole bag). Place it in a large skillet with a tablespoon of water, cover with a lid and wilt on low heat for a couple minutes. Then place on paper towels, let it cool and squeeze out any liquid. You will need ⅔ of a cup of wilted spinach.

    Can I swap ricotta for cream cheese?

    Yes. Cream cheese is higher in fat and will produce a more “saucy” filling but if you don’t have ricotta, cream cheese will definitely work.

    Is this dish gluten free?

    Yes. Cream cheese is higher in fat and will produce a more “saucy” filling but if you don’t have ricotta, cream cheese will definitely work.

    How do I know the chicken is cooked through?

    The best way to check is to insert a reliable meat thermometer in the thickest part of chicken breast. When it registers at least 165 degrees Fahrenheit, the chicken is done.

    How long will it keep in the fridge?

    You can store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350 degrees Fahrenheit. I like to reheat mine covered or wrapped in tin foil to prevent the chicken from drying out. This easy stuffed chicken breast is also excellent cold, sliced in a sandwich or over a salad.

    Can I freeze stuffed chicken breasts?

    Yes. Place the chicken in an airtight container or freezer bag and store frozen for up to 3 months. Thaw completely before reheating.

    chicken breast stuffed with spinach and cheese cut in half with a side of roasted squash.

    More easy and healthy chicken recipes

    Prosciutto Wrapped Asparagus Stuffed Chicken (Air Fryer or Oven)
    Chicken Caprese Sheet Pan
    Peach, Bacon and Chicken Salad with Goat Cheese
    Buffalo Chicken Thighs
    Instant Pot Jerk Chicken

    If you've tried this Chicken Stuffed with Spinach and Ricotta recipe, I would love for you to leave me a comment! If you want to connect with me, you can find me on Instagram, Facebook and Pinterest.

    This post includes affiliate links. 

    Recipe

    Chicken Stuffed with Spinach, Feta and Ricotta

    Chicken Stuffed with Ricotta and Spinach is a surprisingly easy yet spectacular dish that looks and tastes fabulous. It is wonderfully seared on the outside and juicy and tender inside. The stuffing is made with frozen (or fresh) spinach and a combination of creamy ricotta, salty feta and fresh garlic.  
    5 from 11 votes
    Print Pin Rate
    Course: dinner, lunch
    Cuisine: American
    Keyword: chicken breast stuffed with spinach and ricotta
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 4 servings
    Calories: 405kcal
    Author: Agnieszka

    Ingredients

    • 4 chicken breasts trimmed of any visible fat (1 ½-2lbs)
    • ⅔ cup cut leaf frozen spinach thawed
    • 3 oz Ricotta cheese
    • 2 oz Feta cheese
    • 2 garlic cloves peeled and crushed or minced
    • 2 tablespoons olive oil divided
    • ½ teaspoon black pepper
    • ½ teaspoon paprika
    • 1 teaspoon garlic salt
    • Salt & pepper as needed

    Instructions

    • Preheat the oven to 425 degrees Fahrenheit.
    • Cut each of the four chicken breasts lengthwise to form a pocket. Be careful not to cut all the way.
    • Sprinkle the meat with salt, pepper, garlic powder and paprika and one tablespoon of olive oil. Stir the chicken around to coat in oil and spices, making sure to get inside the meat, too. Set aside while you prepare the stuffing.
    • If your thawed spinach seems wet, drain any water and dry it by squeezing it in a paper towel. In a medium bowl add the spinach, ricotta cheese, minced garlic and sprinkle with salt and pepper. Mix well.
    • Using a spoon or a butter knife divide the mixture into 4 equal parts (I usually flatten the mixture with a spoon and draw a cross on top to visualize 4 quarters).
    • Place a quarter of the spinach cheese mixture inside each chicken breast, close it and secure with toothpicks. Usually, 2 or 3 toothpicks will do the job.
    • Heat the remaining 1 tablespoon of olive oil in a skillet (I use a cast iron skillet) and saute the chicken for 4-5 minutes per side over medium heat.
    • Transfer the skillet to the center rack of preheated oven and finish cooking for about 15 minutes more, until the meat reaches 165 degrees Fahrenheit.
    • Take the skillet out of the oven, cover lightly with aluminum foil and let the chicken rest for at least 5 minutes before slicing. Don’t forget to remove the toothpicks before serving!

    Notes

    For best results, make sure your chicken breasts are similarly sized so they cook at the same time.
    If you accidentally cut the chicken breast through, don’t worry. Just use a toothpick to mend the tear and take it out later. Nobody will notice!
    If you don’t have a cast iron skillet, use any heavy bottomed skillet you have. If it’s not oven proof, you can still make this recipe, just transfer the seared chicken onto a cookie sheet and then bake for 15 minutes.
    If you prefer to use fresh spinach, you will need quite a lot of it (like a whole bag). Place it in a large skillet with a  tablespoon of water, cover with a lid and wilt on low heat for a couple minutes. Then place on paper towels, let it cool and squeeze out any liquid. You will need ⅔ of a cup of wilted spinach.
    When closing the chicken pockets with toothpicks, be careful to leave the end of the toothpicks visible for easy removal. It can be tricky to look for a “buried” toothpick in hot chicken meat.

    Nutrition

    Calories: 405kcal | Carbohydrates: 3g | Protein: 53g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 168mg | Sodium: 1043mg | Potassium: 973mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 3396IU | Vitamin C: 5mg | Calcium: 164mg | Iron: 2mg

    YOU MAY ALSO LIKE

    • Christmas Charcuterie Board
    • Dill Aioli
    • Air Fryer Sliced Potatoes
    • Polish Mushroom Soup (Zupa Grzybowa)

    Meet the Author

    Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.

    Learn more about me →

    More Gluten-Free

    • Oat Milk Chia Pudding
    • Boba Smoothie (3 Flavors)
    • Spinach Cucumber Smoothie
    • La Scala Chopped Salad

    Reader Interactions

    Comments

    1. Jeri

      November 03, 2021 at 1:42 pm

      5 stars
      This stuffed chicken was a big hit in my house! The whole family loved it! The chicken was very tender and delicious!

      Reply
    2. Lindsay Howerton-Hastings

      November 03, 2021 at 2:54 pm

      5 stars
      Oh YUM. We loved this so much. Can't wait to make it again!

      Reply
    3. Oscar

      November 03, 2021 at 9:30 pm

      5 stars
      I love ricotta so when I saw this recipe I knew I had to try it. It was absolutely amazing, the feta and garlic were not overpowering the dish and all the flavours balanced each other. Great recipe. Thank you.

      Reply
    4. Kristina

      November 04, 2021 at 6:31 am

      5 stars
      I love stuffed chicken, especially with spinach. This recipe sounds easy and delicious, but do you think this would work in my air fryer?

      Reply
      • Agnieszka

        November 04, 2021 at 6:39 pm

        Hi Kristina. Yes, I have made it in the air fryer before and loved it. Just reduce cooking time to 375 degrees and cook for about 8-10 minutes per side.

        Reply
    5. Toni

      November 04, 2021 at 8:20 am

      5 stars
      This was really good! Everyone at my house enjoyed it!

      Reply
    6. Kristen Wood

      January 09, 2022 at 10:18 pm

      5 stars
      Pinned to make for family next weekend! Thank you!

      Reply
    7. Anjali

      January 10, 2022 at 1:27 am

      5 stars
      This recipe looks super elegant but is actually surprisingly easy to make!! My family loved this recipe!

      Reply
    8. Mahy

      January 10, 2022 at 5:50 am

      5 stars
      Fantastic recipe to enjoy chicken like never before. It looks so juicy!

      Reply
    9. Danielle

      January 10, 2022 at 6:41 am

      5 stars
      What a great recipe! I love the richness of the ricotta cheese. Delicious!

      Reply
    10. Sara

      January 10, 2022 at 7:03 am

      5 stars
      Looks delicious!

      Reply
    11. Bogusława

      January 31, 2022 at 9:20 am

      5 stars
      Great recipe!

      Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • Pinterest

    About me

    Hello and welcome to Wholly Tasteful, a healthy food and lifestyle blog! My name is Agnieszka and I am a busy mom of 3 living in and renovating a 1852 farmhouse in Maine. My recipes use ingredients that are healthy, whole and family friendly. More about me

    Healthy Baking

    25 Best Low-Calorie Banana Recipes

    Pierniczki (Polish Gingerbread Christmas Cookies)

    Apple Pie Baked Oatmeal

    a stack of biscuits without milk

    Biscuits Without Milk

    Never miss a recipe

    Sign up to receive free healthy recipes right to your inbox.

    Cozy Soups

    Roasted Pumpkin Cauliflower Soup

    Vegan Creamy Tomato Bean Soup

    Polish Cold Beet Soup (Chłodnik)

    Instant Pot Split Pea Soup with Ham and Pancetta

    Footer

    • About
    • Disclaimer

    Footer

    ↑ back to top

    About

    • Disclaimer & Privacy Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • Contact
    • Facebook
    • Instagram
    • Pinterest

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Wholly Tasteful