Chicken Stuffed with Spinach, Feta and Ricotta

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 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.

Ingredient notes

• 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.

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.

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. 

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.

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. 

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.

Recipe FAQs

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.

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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

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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.

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