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. This dish requires minimal preparation and is ready in just over 30 minutes!

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.

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.

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

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.

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

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.

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

Expert tips and FAQs

• 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.

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.

Serving suggestions

Serve with rice, roasted or steamed vegetables, potato wedges, celeriac puree or simple salad.

You might also like

• Simple Mushroom Stuffed Chicken Breast
• Cauliflower Rice Crusted Chicken
• Yogurt Marinated Spiced Chicken Breast

Check out also this collection of 13 healthy, easy one pot chicken recipes!

Keep in touch!

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

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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 5 votes

Print Pin Rate

Course: Dinner

Cuisine: healthy

Prep Time: 15 minutes

Cook Time: 23 minutes

Total Time: 38 minutes

Servings: 4 portions

Calories: 387kcal

Author: Monika Dabrowski

Equipment

• Food processor (optional)
• Medium size oven tray

Ingredients

• 4 chicken breasts skinless
• 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

Metric - US Customary

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.

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