Spinach and Ricotta Stuffed Chicken

Spinach and Ricotta Stuffed Chicken is such an easy, yet delicious recipe. This Italian interpretation is super popular here in the U. S., and its one of my favorite chicken recipe. This chicken has a delicious cheesy and spinach filing and is cooked to perfection. It’s mouthwatering, low on carbs and keto-friendly.

Who says that healthy should be bland, boring and unpalatable?

If you are a fan of the Italian cuisine (chicken and juicy tender melting in your mouth chicken morsels) well, you are at the right place or should I say the right blog :).

Perfectly marinated chicken breast, cheese – gooey filing and the perfect amount of heat. It cannot get better than this.


  • it’s easy one pan dish
  • Its Healthy
  • Its done in 45 minutes or less

The Filing for this dish is just so flavorful and tasty and also versatile. When I end up with leftover filling I always use it for some other recipe. So, don’t waist it, keep it in the fridge for a few days or freeze it for a few months.


  • Use a cast iron skillet or oven safe pan so you don’t need to transfer the chicken in different dish
  • Don’t overcrowd the pan, so the chicken can get crispy
  • Season the chicken very well
  • Steam the spinach until just wilted, then dry up with paper.
  • Use good quality cheese – a mix of ricotta, mozzarella, and parmesan. Ideally, shred your own as pre-shredded doesn’t melt as well.

You Need:

Chicken Breast4 Skinless Boneless
Olive Oil2 Tbsp.
Italian Seasoning1 tsp.
Red Pepper Flakes1/ 2 tsp or to taste
Garlic Powder1/4 tsp.
Onion Powder 1/4 tsp.
Salt 1 tsp or to taste
Black Pepperto taste
Ricotta Cheese4 oz.
Parmesan Cheese1/4 cup
Shredded Mozzarella4 oz.
Spinach -steamed 1 1/2 cups
Garlic cloves2
Fresh Parsley2 tbsp.


Pre heat oven to 375 F.

In a small mixing bowl combine olive oil, Italian seasoning, red pepper flakes ( if you like it spicier, add more of the pepper flakes), garlic powder, onion powder, 1/2 tsp. salt and mix well. Set aside.

Place the chicken breast on a cutting board and carefully insert the tip of a sharp knife into the thickest part of the chicken breast.

Cut an opening about 4 inches wide to create a pocket without cutting all the way through. Put the breast in a dish and pour the previously prepared rub all over the chicken and with your hands generously rub on all sides and inside of the pocket.

Refrigerate the chicken breast and let it marinate until ready to use. While the chicken is marinating, prepare the cheese filling.

In a mixing bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese and garlic ( already steamed, dried and cut into small pieces). Season with salt, black pepper to taste and some of the freshly chopped parsley. Mix well

Take out the chicken breast from the fridge and stuff each breast with the cheese and spinach mixture. Secure the pockets with toothpick, if need it.

Pre heat a cast iron skillet or a sauté pan that is save to be used in oven. If you don’t have one, that is fine, you can later transfer the chicken in a baking dish and finish in the oven.

Put a table spoon or so of olive oil and heat up over medium high temperature. Brown the chicken on each side. Using a thongs carefully turn and brown it on both sides. it should take 3-4 minutes per side. Remove from stove and finish in the oven. It should take 10-15 minutes to be done. Check with food thermometer to see if the chicken is cooked all the way through- it should read temperature of 165 F. Don’t forget to remove it from the heat prior to reaching the 165 F, it will continue to cook. Let the chicken breast rest for 5 minutes.

Remove the toothpicks and serve while hot.


Equipment you may find useful!

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