Here’s a fantastic recipe for a great chicken breast stuffed with spinach and ricotta.
This dish is not only a real treat, but it also looks like you’ve spent hours in the kitchen. But the truth is: these stuffed chicken breasts are much easier to prepare than they appear! Which makes them perfect for entertaining guests, as you can keep them warm in the oven while you relax and spend time with your company. If that’s not a win-win situation, I don’t know what is.
How do you stuff the chicken?
It’s super simple—with a creamy spinach and ricotta filling! You can use thawed frozen spinach or fresh spinach for this recipe. The secret ingredient that adds that extra kick of flavor (hello, umami!) is freshly grated Parmesan. It just takes the whole dish to another level.
If you’re using frozen spinach, make sure it’s completely thawed and then squeeze out all the excess water.
If you prefer fresh spinach, wash it, dry it thoroughly, and sauté it briefly in a pan until it wilts. You can season it lightly with salt and pepper at this stage, but make sure to let it cool slightly before moving on.
Regardless of whether you’re using frozen or fresh spinach, you’ll need to chop it finely before mixing it with the ricotta. Otherwise, it won’t distribute evenly in the filling.
Preparing the chicken breast stuffed with spinach and ricotta
It’s time to prep the chicken breasts.
Carefully cut a pocket into each breast, ensuring it’s large enough to hold the filling but not so big that the breast falls apart. And then all you need to do is to fill the pocket with the spinach ricotta filling. You can either do that with a spoon, or if you are prepping more, you can use a piping bag. To be safe, I always secure the pocket with toothpicks to prevent the filling from leaking out during cooking.
And that’s it! Stuffing the chicken is that easy.
All you then need to do is to fry the chicken in the pan with some oil, add the white wine, reduce it, add the cream and season to taste.
If you have any leftover filling, don’t let it go to waste! I love adding it to the sauce at the end—it gives it an extra layer of delicious flavor and creaminess.
What goes well with it?
My favorite pairings for this spinach and ricotta-stuffed chicken are tagliatelle or a creamy risotto. Add a simple side salad, and you’ve got the perfect meal!
Be surprised by how easy this is to make, and enjoy the admiring looks from your guests when these stunning chicken breasts filled with spinach and ricotta hit the table. Enjoy your meal!
love,
Sabrina 💛
Do you love chicken as much as I do? Check out more recipes here! But I have to say, this spinach and ricotta-stuffed chicken is pretty hard to beat…
Chicken breast stuffed with spinach and ricotta
Equipment
- 1 pan
Ingredients
- 4 chicken breasta
- 300 g fresh spinach ( or freshly thawed spinach)
- 250 g Ricotta
- 30 g freshly grated parmesan cheese
- 1 pinch of nutmeg
- 1 TBSP neutral oil
- 60 ml white wine
- 200 ml cooking cream
Instructions
- Wash the spinach, sauté briefly in a pan, and then chop finely.
- In a bowl, mix the ricotta with the spinach, salt, pepper, nutmeg, and Parmesan cheese.
- Season the chicken breasts generously with salt and pepper, then cut a pocket into each chicken breast.
- Carefully fill the pocket with the spinach ricotta mixture and close it using toothpicks.
- Heat oil in a pan and sear the chicken breasts on high heat (about 1–2 minutes on each side).
- Reduce the heat slightly, deglaze with white wine (or vegetable broth as an alternative), and let it reduce slightly.
- Add cream, season with salt and pepper, and let it simmer gently for about 5 minutes. Adjust seasoning with salt and pepper to taste and enjoy with tagliatelle or your favorite side dish.
Nutrition
The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.
