Spinach Ricotta Stuffed Chicken Breasts
Transform your weeknight dinners with these irresistible Spinach Ricotta Stuffed Chicken Breasts, a perfect blend of creamy indulgence and hearty flavor. Tender, juicy chicken is filled with a decadent mixture of ricotta, Parmesan, and sautéed garlic spinach, all baked to perfection and crowned with melty mozzarella cheese. Enhanced with a smoky paprika rub, this recipe offers restaurant-quality results with just 15 minutes of prep time. Perfect for impressing guests or elevating your family meals, this dish pairs beautifully with roasted vegetables or a fresh side salad. With rich flavors, wholesome ingredients, and an enticingly cheesy filling, it’s comfort food that’s as elegant as it is satisfying.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 cups baby spinach
- 1 cup ricotta cheese
- 0.33 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 0.5 cup mozzarella cheese, shredded
- 8 pieces toothpicks
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Add the baby spinach to the skillet and cook for 2-3 minutes, stirring until wilted. Remove from heat and let cool slightly.
In a mixing bowl, combine the cooked spinach, ricotta cheese, Parmesan cheese, salt, and black pepper. Mix thoroughly to form the stuffing.
Stuff each chicken breast with an equal portion of the spinach and ricotta mixture. Use toothpicks to secure the openings.
Rub the chicken breasts with the remaining 1 tablespoon of olive oil, then season generously with paprika, additional salt, and pepper.
Place the stuffed chicken breasts in a baking dish and bake for 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
In the last 5 minutes of baking, sprinkle shredded mozzarella cheese over the chicken for a cheesy topping, then return to the oven just until the cheese melts.
Remove the chicken from the oven and allow it to rest for 5 minutes. Serve warm and enjoy!
Nutrition Facts
Calories |
2066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.1 g | 127% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 813 mg | 271% | |
| Sodium | 3973 mg | 173% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 1.9 g | ||
| Protein | 268.4 g | 537% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1854 mg | 143% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2161 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
