Name: Spinach Stuffed Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; Salt and pepper, to taste; 1 tbsp olive oil; 1 cup fresh spinach, chopped (or thawed frozen, drained); ½ cup ricotta cheese; ¼ cup Parmesan cheese, grated; ¼ cup mozzarella cheese, shredded; 1 clove garlic, minced; ½ tsp Italian seasoning; Toothpicks, for securing

Why You’ll Love This Recipe

I love how this dish delivers a combination of indulgent flavor and wholesome ingredients. The creamy, cheesy spinach filling is rich and satisfying, while the chicken remains juicy and tender. It’s a reliable go-to when I want something comforting yet elevated.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tablespoon olive oil
1 cup fresh spinach, chopped (or thawed frozen spinach, drained)
½ cup ricotta cheese
¼ cup Parmesan cheese, grated
¼ cup mozzarella cheese, shredded
1 clove garlic, minced
½ teaspoon Italian seasoning
Toothpicks, for securing

directions

I start by preheating the oven to 375 °F (190 °C).

Then I butterfly each chicken breast by slicing horizontally, being careful not to cut all the way through. I season both the inside and outside with salt and pepper.

In a bowl, I mix together the chopped spinach, ricotta, Parmesan, mozzarella, garlic, and Italian seasoning until smooth and well combined.

I spoon the spinach-cheese mixture into each chicken breast, then fold or roll them shut and secure them with toothpicks.

Next, I heat the olive oil in a large oven-safe skillet over medium-high heat and sear the stuffed chicken breasts for 2–3 minutes per side until they’re golden.

I transfer the skillet to the oven and bake the chicken for 20–25 minutes, or until the internal temperature reaches 165 °F (74 °C).

Before serving, I remove the toothpicks and let the chicken rest for 5 minutes. Sometimes I garnish with a bit of grated Parmesan or chopped parsley.

Servings and timing

This recipe serves 4. Prep time is 15 minutes and cooking time is 25 minutes, totaling 40 minutes. Each serving has approximately 320 kcal.

Variations

When I want a bit of a twist, I add sun-dried tomatoes or a dash of crushed red pepper to the filling. I’ve also tried using goat cheese or feta for a tangier taste.

storage/reheating

Leftovers go into an airtight container in the fridge for up to 3 days. I reheat them gently in the oven at 350 °F or microwave in short intervals until warmed through.

FAQs

Can I use frozen spinach?

Yes, I often use thawed and well-drained frozen spinach. It works just as well in the filling.

Can I prep this ahead of time?

Absolutely. I sometimes assemble the stuffed chicken earlier in the day and refrigerate until ready to cook.

Can I cook this without an oven-safe skillet?

Yes, I sear in any skillet and then transfer the chicken to a baking dish before placing it in the oven.

What should I serve with this dish?

I usually serve it with roasted vegetables, mashed potatoes, or a simple green salad.

How do I keep the filling from leaking out?

I try not to overfill the chicken breasts and make sure to secure them tightly with toothpicks.

Conclusion

This Spinach Stuffed Chicken is one of those recipes I keep coming back to. It’s flavorful, versatile, and satisfying, with minimal effort. Whether it’s a casual dinner or a special meal, this dish always impresses.