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Spinach and ricotta stuffed chicken has about 62 g of protein per serving and takes 62 minutes, with 25 of those hands-on. The protein comes from chicken breast, ricotta and parmesan, not powder, so it tastes like real chicken and cheese.
Each 227 g / 8 oz breast gets a pocket packed with about 4 tablespoons of filling. The breasts bake on a bed of marinara at 400 F / 200 C, and the mozzarella goes on for the last 5 minutes.
One thing will trip you up: the filling turns runny if the spinach isn’t squeezed dry. Wrap the cooked spinach in a clean towel and twist until almost nothing drips out.
A serving weighs about 330 g with the sauce and cheese, so it’s a full plate on its own. Add a vegetable if you want more volume.
Why You’ll Love This Recipe
- About 62 g protein per serving from whole foods
- Pockets and filling are ready in 25 minutes
- Sauce, chicken and cheese bake together in one dish
- Stuff the raw breasts a day ahead if you want
Ingredient Notes
- boneless skinless chicken breasts: Pick breasts close to 227 g / 8 oz each so they finish baking at the same time. Much larger ones need a few extra minutes, so rely on the thermometer.
- whole milk ricotta: Whole milk ricotta holds its shape better than part-skim. If yours looks wet, drain it in a fine-mesh sieve for 10 minutes first.
- fresh baby spinach: One 285 g / 10 oz box of frozen chopped spinach works instead. Thaw it and squeeze it hard in a towel before mixing.
- marinara: Choose a plain jarred marinara with no added sugar if you can find one. It’s the main source of carbs in this dish.
- parmesan: Grate it fine from a wedge. Pre-grated works but is drier and blends into the ricotta less smoothly.
Easy Baked Spinach and Ricotta Stuffed Chicken Breast
Ingredients
Method
- Heat the oven to 200 C / 400 F. Warm 1 tbsp olive oil in a 26 cm / 10-inch skillet over medium heat, add the garlic and cook for 30 seconds until fragrant. Add the spinach in three handfuls, stirring until each wilts, about 3 to 4 minutes total.
- Tip the spinach onto a plate and cool for 5 minutes. Wrap it in a clean kitchen towel and twist hard until almost no liquid comes out, then chop it fine. Stir it into the ricotta with the parmesan, lemon zest, nutmeg, 1/4 tsp salt and 1/4 tsp pepper.
- Cut a pocket into the thick side of each breast, about 7 cm / 3 inches deep, stopping before the knife reaches the other edges. Spoon about 4 tablespoons of filling into each pocket and close with toothpicks. Rub the breasts with 1 tbsp olive oil, 3/4 tsp salt, 1/2 tsp pepper, the Italian seasoning and the garlic powder.
- Spread the marinara in a 23 x 33 cm / 9 x 13-inch baking dish. Set the breasts on top with the pocket side facing up, spaced a little apart.
- Bake for 27 minutes, then scatter the mozzarella over the breasts and bake 5 minutes more, until the cheese melts and an instant-read thermometer reads 165 F / 74 C in the thickest part of the meat.
- Rest the chicken in the dish for 5 minutes. Remove the toothpicks, spoon sauce from the dish over each breast and top with torn basil.
Notes
- Use breasts of similar size, close to 227 g / 8 oz, so they finish together.
- Squeeze the cooked spinach hard in a towel or the filling runs.
- Pull the dish at 165 F / 74 C, then rest 5 minutes before cutting.
- No protein powder is used, so there is no powder-free version to adjust.
- Remove the toothpicks before serving and count them if kids are eating.
Tips for Success
- Squeeze the cooked spinach in a clean kitchen towel until almost no liquid comes out, or the filling loosens and leaks into the sauce.
- Cut the pocket from the thick side, about 7 cm / 3 inches deep, and stop before the knife reaches the other edges.
- Spoon in about 4 tablespoons of filling per breast and close with toothpicks, since an overpacked pocket splits open in the oven.
- Check the thickest part of the meat with an instant-read thermometer and pull the dish at 165 F / 74 C, then rest 5 minutes.
- Drain wet ricotta in a fine-mesh sieve for 10 minutes before mixing, because loose ricotta runs even when the spinach is well squeezed.
Variations
- Swap the mozzarella for sliced provolone, which melts into a thicker, slightly sharper layer over the chicken.
- Wrap each stuffed breast in one slice of prosciutto before baking for a salty crust. Skip the added salt in the filling if you do.
- Stir 40 g / 1/4 cup chopped sun-dried tomatoes into the filling for a sweeter, tangier center.
Storage and Reheating
Spinach and ricotta stuffed chicken keeps 3 to 4 days in the fridge in an airtight container, with the marinara spooned over the top. Cool it for no more than 30 minutes at room temperature before it goes in the fridge.
Reheat a breast covered with foil in a 175 C / 350 F oven for 15 to 20 minutes, until it reads 165 F / 74 C in the thickest part. In the microwave, cover one portion and heat at 70% power for 2 to 3 minutes, then check the temperature.
For freezing, wrap cooked and cooled breasts individually with a few spoonfuls of sauce and freeze up to 3 months. Thaw overnight in the fridge before reheating. If you do Sunday prep, stuff the raw breasts, cover them and refrigerate up to 24 hours, then bake as written.
Serving Suggestions
Spinach and ricotta stuffed chicken is a full plate on its own at about 330 g per serving. A simple vegetable side is usually all it needs.
Roasted broccoli, lemony green beans or a sharp arugula salad cut through the rich ricotta and sweet tomato sauce. Spoon extra sauce from the baking dish over each breast.
For a heavier dinner, serve it next to spaghetti or garlic bread. Those add calories and carbs beyond the numbers listed here.
FAQ
How do I know when spinach and ricotta stuffed chicken is done?
It’s done when an instant-read thermometer reads 165 F / 74 C in the thickest part of the breast. At 400 F / 200 C that takes about 32 minutes for 227 g / 8 oz breasts. Check the meat beside the pocket, not the filling, since the filling heats faster.
Why is my ricotta filling leaking out of the chicken?
Leaking usually means the spinach still held water or the ricotta was loose. Squeeze the cooked spinach in a clean towel until almost dry, and drain wet ricotta in a sieve for 10 minutes. Use about 4 tablespoons per breast and close the pocket with toothpicks.
Can I use frozen spinach instead of fresh in stuffed chicken?
Yes, use one 285 g / 10 oz box of frozen chopped spinach. Thaw it and squeeze it hard in a towel, because frozen spinach holds more water than wilted fresh. Skip the wilting step, but cook the garlic in the oil for 30 seconds first, then stir it in.
Can I stuff the chicken the night before or freeze it?
You can stuff the raw breasts, cover them and refrigerate up to 24 hours before baking. Bake as written and check for 165 F / 74 C. For freezing, I bake first, cool the breasts, and freeze them with sauce for up to 3 months.
What sides go with spinach and ricotta stuffed chicken?
Roasted broccoli, lemony green beans or a bitter-leaf salad work well, since the dish is rich and tomato-sweet. For a heavier plate, add a small portion of spaghetti or garlic bread. Each serving already weighs about 330 g, so a vegetable side is usually enough.
Is spinach and ricotta stuffed chicken gluten free?
Yes, the recipe uses no flour, breadcrumbs or starch, so it’s gluten free as written. Check the labels on your jarred marinara and Italian seasoning, since a few brands add thickeners or fillers. Plain marinara with a short ingredient list is the safest pick.
