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    Home » Recipes » Easy Meals

    Spinach and Ricotta Cheese Stuffed Chicken

    August 5, 2020 By Monika Last Updated January 26, 2024 12 Comments

    Jump to Recipe

    This spinach and cheese stuffed chicken comes with a deliciously creamy filling and a crunchy topping of parmesan and breadcrumbs. This dish requires minimal preparation and is ready in just over 30 minutes!

    See also crispy breaded chicken roll-ups!

    Side view of spinach and cheese stuffed chicken breast on top of plate with chicken in background.

    There are endless ways of making stuffed chicken breast recipes.  Chicken is extremely versatile and tastes delicious with a huge range of ingredients.  One of them is spinach.  It's nutritious, tasty and pairs exceptionally well with chicken.

    Why this recipe works

    • It uses fresh spinach and preparation takes just minutes.
    • It's perfect as a speedy family meal as well as for easy entertaining.
    • The chicken is juicy, comes a crunchy savoury topping and is absolutely delicious!

    Spinach and cheese stuffed chicken ingredients

    The filling is made using finely chopped fresh spinach, naturally low in fat ricotta cheese for creaminess, garlic and onion granules for added flavour, seasoning as well as panko breadcrumbs to bind it all together.

    I also covered the tops of the chicken pieces with a mixture of panko and grated parmesan for a crunchy, savoury finish.

    Spinach and cheese chicken ingredients in individual dishes.

    Step-by-step recipe instructions

    1.Preheat the oven to 400 F/ 200 C/ gas mark 6.  Line a medium size oven tray with parchment paper and set aside.

    Place a chicken breast on top of a board and cut a pocket into the thicker side of the chicken being careful not to cut through the opposite side. Repeat with the other chicken breasts and place them on top of the baking sheet. Season lightly on top and inside. Set aside.

    4 raw skinless chicken breasts on top of cutting board with knife.

    2. Place the spinach in a food processor and pulse a few times until finely chopped (but not mushy).  

    Finely chopped fresh spinach in food processor bowl.

    3. In a mixing bowl combine the spinach with the ricotta, 4 tablespoons of the breadcrumbs, grated garlic, onion granules, salt and pepper to taste and stir thoroughly.

    Spinach mixture with cheese and panko in mixing bowl.

    4. Stuff the chicken breasts with the mixture and flatten a little to remove any air bubbles.

    Side view of skinless raw chicken breasts stuffed with spinach on top of parchment.

    5. In a small bowl combine the remaining 6 tablespoons of panko with the parmesan and stir thoroughly. Coat the tops of the chicken breasts with oil (do this thoroughly) then cover with the crumbs pressing down gently so the mixture sticks to the chicken. Spray the tops lightly with cooking spray.

    Side view of 4 unbaked spinach stuffed chicken breasts on top of parchment.

    6. Bake in the centre of the oven for 20-23 minutes. Remove your spinach stuffed chicken from the oven and serve immediately.

    Side view of spinach stuffed chicken breasts with breadcrumb topping.

    Serving suggestions

    This stuffed chicken with spinach is delicious with rice, roasted or steamed vegetables, potato wedges, celeriac puree or simple salad.

    Top tips

    • You can either pulse the spinach briefly in the food processor or finely chop it.
    • Ensure your spinach is dry before pulsing.  Pat it dry using paper towel if needed.
    • I recommend using baby spinach as it's tastier than ordinary spinach.
    • Season the chicken as well as the filling.
    • The exact cooking time will depend on the size of your chicken. The chicken is ready when the juices are clear. Try not to overcook it.
    • Best served immediately. Leftovers can be refrigerated for up to 3 days and reheated in the microwave.

    How to freeze this recipe

    I recommend freezing individual stuffed chicken breasts, separated with parchment paper, without the breadcrumb mixture in an airtight container.  Defrost fully before making the recipe, top with the breadcrumb and cheese mixture and bake as per Instructions.

    Can I use ordinary breadcrumbs

    I do not recommend it. Panko crumb is a little larger than fine crumb so 1 tablespoon of panko does not necessarily equal 1 tablespoon of fine breadcrumbs.  Also I used panko not just to bind the filling ingredients but also to make sure the breadcrumbs absorb excess moisture and at the same time create a soft (rather than stodgy) filling.  Panko will do this better than fine breadcrumbs.

    Here is how to make your own panko breadcrumbs.

    Spinach stuffed chicken breast cut in half on top of plate with chicken in background.

    You might also like

    • Simple Mushroom Stuffed Chicken Breast
    • Cauliflower Rice Crusted Chicken
    • Healthy Creamy Spinach Chicken
    • Yogurt Marinated Spiced Chicken Breast
    • Hasselback Harissa Chicken with Halloumi

    Check out also this collection healthy chicken recipes!

    Recipe

    Side view of spinach and cheese stuffed chicken breast on top of plate with chicken in background.

    Spinach and Ricotta Cheese Stuffed Chicken

    This spinach and cheese stuffed chicken recipe comes with a deliciously creamy filling and a crunchy topping of parmesan and breadcrumbs.
    5 from 7 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: healthy
    Prep Time: 15 minutes minutes
    Cook Time: 23 minutes minutes
    Total Time: 38 minutes minutes
    Servings: 4 portions
    Calories: 387kcal
    Author: Monika Dabrowski

    Equipment

    • Food processor (optional)
    • Medium size oven tray

    Ingredients

    • (4) chicken breasts skinless
    • 4.59 oz (130 g) fresh spinach roughly chopped
    • (3 tbsp) ricotta cheese
    • (1) small garlic clove grated
    • (10 tbsp) panko breadcrumbs
    • (4 tbsp) parmesan finely grated
    • (1 tbsp) olive oil
    • (⅕ tsp) onion granules
    • fine sea salt and pepper to taste
    • cooking spray

    Instructions

    • Preheat the oven to 400 F/ 200 C/ gas mark 6.  Line a medium size oven tray with parchment paper and set aside.
      Place a chicken breast on top of a board and cut a pocket into the thicker side of the chicken being careful not to cut through the opposite side. Repeat with the other chicken breasts and place them on top of the baking sheet. Season lightly on top and inside. Set aside.
    • Place the spinach in a food processor and pulse a few times until finely chopped (but not mushy).  
    • In a mixing bowl combine the spinach with the ricotta, 4 tablespoons of the breadcrumbs, grated garlic, onion granules, salt and pepper to taste and stir thoroughly.
    • Stuff the chicken breasts with the mixture flattening a little to remove any air. 
    • In a small bowl combine the remaining 6 tablespoons of panko with the parmesan and stir thoroughly. Coat the tops of the chicken breasts with oil (do this thoroughly) then cover with the crumbly mixture pressing down gently so it sticks to the chicken. Spray the tops lightly with cooking spray.
    • Bake in the centre of the oven for 20-23 minutes. Remove from the oven and serve immediately.

    Notes

    • You can either pulse the spinach briefly in the food processor or finely chop it.
    • Ensure your spinach is dry before pulsing.  Pat it dry using paper towel if needed.
    • I recommend using baby spinach as it's tastier than ordinary spinach.
    • I do not recommend using fine breadcrumbs instead of panko.
    • Season the chicken as well as the filling.
    • The exact cooking time will depend on the size of your chicken. The chicken is ready when the juices are clear. Try not to overcook it.
    • Best served immediately.
    • Serve with rice, roasted or steamed vegetables, potato wedges, celeriac puree or simple salad.

    Nutrition

    Serving: 1serving | Calories: 387kcal | Carbohydrates: 20g | Protein: 55g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 151mg | Sodium: 565mg | Potassium: 1080mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3197IU | Vitamin C: 12mg | Calcium: 179mg | Iron: 3mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

    Keep in touch!

    If you make this ricotta and spinach stuffed chicken recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right in your mailbox!

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    Comments

      5 from 7 votes (2 ratings without comment)

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    1. Kate - Gluten Free Alchemist says

      September 23, 2018 at 12:29 pm

      This looks so good Monika. It is absolutely (and lierally) bursrting with goodness.
      Good luck with the competition. and thanks for sharing with Got To Be Gluten Free #G2BGF x

      Reply
      • Monika says

        September 23, 2018 at 8:25 pm

        Thanks Kate! Always happy to share with #G2BGF!

        Reply
    2. jacqui Bellefontaine says

      September 09, 2018 at 2:47 pm

      5 stars
      I made these a week ago and they were delicious. Will be making them again.

      Reply
      • Monika says

        September 09, 2018 at 7:35 pm

        Oh that's amazing! So glad you made my recipe and liked it too!

        Reply
    3. Darko says

      August 29, 2018 at 9:35 am

      5 stars
      Hi,

      I would like to contribute. Please add me to your board. (The Frugal Foodie)
      My profile is https://www.pinterest.com/recommendedtips/

      Thanks in advance and have a nice day,
      Darko

      Reply
      • Monika says

        August 29, 2018 at 10:23 pm

        Great thanks! I'll be able to add you as soon as you follow me on pinterest, it won't work otherwise.

        Reply
    4. Corina Blum says

      August 27, 2018 at 7:12 pm

      5 stars
      This looks so tasty and good luck with the Red Tractor challenge! I was hoping to enter too but have been just too busy to do a new chicken post. Fingers crossed for you as this looks absolutely delicious.

      Reply
      • Monika says

        August 27, 2018 at 10:42 pm

        Thank you Corina, glad you like this recipe, it looks like it's hard work but is actually very simple to make.

        Reply
    5. Eb Gargano | Easy Peasy Foodie says

      August 27, 2018 at 2:16 pm

      5 stars
      What a brilliant recipe! I love how easy this is but yet it looks so impressive - perfect for hassle-free entertaining!! Eb x

      Reply
      • Monika says

        August 27, 2018 at 2:58 pm

        Thanks! It really is super easy, so great for any occasion.

        Reply
    6. Rebecca - Glutarama says

      August 27, 2018 at 12:15 am

      5 stars
      What a fab way to cook, I'm seeing tray bakes more and more and I'm 100% behind the idea. The flavours seep into one another, it's beautiful to look at presented on the table, the kids can take their own portions AND less washing up. Brilliant!

      Reply
      • Monika says

        August 27, 2018 at 9:13 am

        Thanks Rebecca! For me tray bakes are like one-pot stews, only in a different form, the general idea is essentially the same.

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

    Find out more about me →

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