Spinach Ricotta Stuffed Chicken

The skillet was too hot, and I knew it the second the chicken hit the pan. That sharp sizzle told me I'd rushed again, but somehow it worked out. The crust turned golden and crisp, sealing in the creamy filling I'd nervously tucked inside each breast. By the time the tomato sauce bubbled around those stuffed pockets of ricotta and spinach, I forgot all about my impatience.

I made this for my sister after she moved into her first apartment. She didn't own much yet, just one skillet and a secondhand oven that ran hot. We stuffed the chicken together at her tiny counter, laughing when ricotta oozed out the sides. When it came out of the oven, golden and bubbling, she said it felt like a real dinner party even though it was just the two of us.

Ingredients

• Boneless, skinless chicken breasts: Look for breasts that are similar in size so they cook evenly, and don't stress if they're thick, you'll be cutting into them anyway.
• Ricotta cheese: Whole milk ricotta gives the filling richness, but part-skim works if you want something lighter without sacrificing creaminess.
• Fresh baby spinach: Chop it finely so it blends into the filling without creating awkward clumps or making the pocket hard to close.
• Parmesan cheese: Freshly grated melts better and adds a nutty sharpness that pre-shredded versions just can't match.
• Lemon zest: This tiny addition brightens the whole filling and keeps it from tasting too heavy or one-note.
• Crushed tomatoes: Use good quality canned tomatoes, they're the backbone of the sauce and bad ones taste tinny.
• Olive oil: You'll use it twice, once for searing and once for building the sauce, so keep it within reach.
• Garlic and onion: Sauté them until fragrant and translucent, but don't let them burn or the sauce will taste bitter.
• Dried oregano and Italian herbs: These bring warmth and familiarity, but if you have fresh herbs on hand, toss them in at the end.

Instructions

Preheat and Prep:

Set your oven to 375°F and give it time to fully heat while you work on the filling. This ensures even cooking once the chicken goes in.

Make the Filling:

Combine ricotta, chopped spinach, Parmesan, garlic, herbs, lemon zest, salt, and pepper in a bowl until everything is evenly mixed and creamy. Taste it now, this is your chance to adjust seasoning before it goes inside the chicken.

Prep the Chicken:

Use a sharp knife to carefully cut a horizontal pocket into the thickest part of each breast, keeping one edge intact so the filling stays inside. Season both sides generously with salt and pepper.

Stuff the Chicken:

Spoon the ricotta mixture into each pocket, pressing gently to fill it without tearing the meat. Secure with toothpicks if the opening looks wide or uneven.

Sear the Chicken:

Heat olive oil in an oven-safe skillet over medium-high heat and sear each stuffed breast for 2 to 3 minutes per side until golden. Remove them and set aside while you build the sauce.

Build the Sauce:

Add another drizzle of olive oil to the same skillet and sauté the onion until soft and translucent, then stir in garlic and cook just until fragrant. Pour in crushed tomatoes, oregano, sugar, salt, and pepper, then let it simmer for about 5 minutes.

Bake:

Nestle the seared chicken breasts into the sauce, spooning some over the tops, then transfer the skillet to the oven. Bake uncovered for 20 to 25 minutes until the chicken reaches 165°F internally.

Finish and Serve:

Remove toothpicks carefully, sprinkle with extra Parmesan or fresh basil if you like, and serve straight from the skillet. The sauce will cling to the chicken and pool around it beautifully.

Save

A friend once told me this dish reminded her of Sunday dinners at her nonna's house, even though I'd never met her nonna and had no claim to the tradition. But that's what I love about food like this. It doesn't need a backstory to feel like home.

Serving Suggestions

I usually serve this with crusty bread to soak up the tomato sauce, but it's just as good over pasta or alongside roasted vegetables. A simple arugula salad with lemon and olive oil balances the richness without adding much effort. If you want to stretch it for more people, slice the chicken on a bias and fan it out over a platter with extra sauce spooned on top.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days. Reheat gently in a covered skillet with a splash of water or broth to keep the chicken moist and the sauce from drying out. I've never tried freezing this because it never lasts long enough, but I imagine it would work if you wrap each piece tightly and thaw it slowly in the fridge.

Variations and Substitutions

Swap the spinach for chopped kale or even sun-dried tomatoes if you want a different flavor profile. Part-skim ricotta lightens the filling without sacrificing too much creaminess, and you can add a pinch of red pepper flakes to the sauce if you like a little heat. I've also used chicken thighs when breasts weren't available, just adjust the cooking time and watch the temperature.

• Try adding a handful of fresh basil or parsley to the filling for extra brightness.
• Use mozzarella instead of Parmesan for a stretchier, milder filling.
• Serve over polenta or mashed cauliflower for a low-carb option that still feels hearty.

Save

This is the kind of dinner that makes you feel capable, even on nights when you're not sure you have it in you. It's forgiving, flavorful, and always worth the small effort it takes to tuck that creamy filling inside.

Questions & Answers

→ How do I prevent the chicken from drying out?

Keep the chicken breasts at a consistent thickness by gently pounding them before stuffing. Don't overcook—remove from oven once internal temperature reaches 165°F (74°C). The tomato sauce keeps the meat moist during baking.

→ Can I prepare this dish in advance?

Yes. Stuff the chicken and refrigerate up to 4 hours ahead. Sear and assemble with sauce just before baking. You can also prepare the tomato sauce a day in advance and reheat before using.

→ What's the best way to butterfly a chicken breast?

Place the breast on a cutting board. Using a sharp knife parallel to the cutting board, carefully slice horizontally through the thickest part, stopping about ½ inch from the edge. Open like a book. This creates a pocket without cutting completely through.

→ Can I use frozen spinach instead of fresh?

Absolutely. Use one 10-ounce package of frozen spinach, thawed and squeezed dry to remove excess moisture. This prevents watery filling and works perfectly in this dish.

→ What wines pair well with this dish?

Crisp white wines like Pinot Grigio, Sauvignon Blanc, or Vermentino complement the creamy filling and tomato sauce. Light-bodied reds such as Barbera or Chianti also work beautifully with Italian flavors.

→ How do I make this spicier?

Add ¼ to ½ teaspoon of red pepper flakes to the tomato sauce while simmering. You can also mix a pinch into the ricotta filling for heat throughout the dish.