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Spinach Ricotta Stuffed Chicken Breasts are a must-try!

This Ricotta and Spinach Stuffed Chicken is a creamy, cheesy, and flavorful dish that brings comfort and elegance to the table. Juicy chicken breasts are filled with a savory ricotta-spinach blend, then seared, smothered in marinara, and baked to bubbly perfection. A low-carb, high-protein meal that’s easy enough for a weeknight and impressive enough for guests!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-inspired
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts1 cup ricotta cheese (whole milk preferred)1 cup fresh spinach, chopped1/2 cup grated Parmesan cheese2 cloves garlic, minced1 tablespoon olive oilSalt, to tasteBlack pepper, to taste1 teaspoon Italian seasoning1/2 teaspoon red pepper flakes (optional)1 cup marinara sauce1/2 cup shredded mozzarella cheese

Method
 

  1. Preheat the OvenPreheat your oven to 375°F (190°C).
  2. Prepare the ChickenSlice each chicken breast horizontally to create a pocket—being careful not to cut all the way through. Season inside and outside with salt and pepper.
  3. Make the FillingIn a mixing bowl, combine ricotta cheese, chopped spinach, Parmesan cheese, minced garlic, Italian seasoning, red pepper flakes (if using), and a pinch of salt and pepper. Stir until well mixed.
  4. Stuff the ChickenFill each chicken pocket with the ricotta mixture. Use toothpicks to secure if needed to keep the filling inside.
  5. Sear the ChickenHeat olive oil in an oven-safe skillet over medium heat. Add the stuffed chicken breasts and sear for 3–4 minutes on each side until golden brown.
  6. Add Sauce and CheesePour marinara sauce over the chicken and sprinkle the mozzarella cheese evenly on top.
  7. BakeTransfer the skillet to the oven and bake for 20–25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the cheese is melted and bubbly.
  8. Rest and ServeLet the chicken rest for 5 minutes before serving. Serve with extra marinara sauce or fresh herbs, if desired.

Notes

  • Make It Ahead: You can stuff the chicken and refrigerate it for up to 24 hours before cooking.
  • Add-Ins: Feel free to add fresh herbs like basil or parsley to the filling for extra flavor.
  • Low-Carb Friendly: This recipe is naturally low in carbohydrates and works well for keto-style meals.
  • Side Ideas: Serve with zucchini noodles, garlic green beans, or a fresh garden salad.