Chicken Stuffed with Spinach, Feta and Ricotta is a surprisingly easy yet spectacular dish that looks and tastes fabulous. It is wonderfully seared on the outside and juicy and tender inside. The stuffing is made with frozen (or fresh) spinach and a combination of creamy ricotta, salty feta and fresh garlic.
I also love this Stuffing Stuffed Chicken Breast for a Thanksgiving variation.
Chicken breasts are a really great and versatile protein to cook but they can actually be tricky to pull off. Unlike forgiving thighs or wings that are higher in fat, breasts are very lean and dry out quickly. My best advice for boring skinless boneless chicken breasts? Season and stuff them!
Seriously, there are no better chicken breasts than stuffed chicken breasts. Tasty and interesting stuffing literally flavors the chicken from the inside making dinner so much more exciting! I often stuff mine with dried fruit, such as prunes or apricots but for this recipe I went with a savory match made in Heaven: spinach, cheese and garlic.
For the cheese, I started with creamy and mellow ricotta which takes the spinach to a whole new level (creamed spinach!). However, it does not have much flavor, so to add a bit of brininess, I decided to combine it with a stronger tasting cheese so I went with feta. It was a great move because, as you may have heard, “everything is bettah with feta”.
Looking for unique chicken ideas? Try these Brined Chicken Wings, Air Fryer Buffalo Chicken Tenders or this Chicken Caprese Sheet Pan.
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Ingredient notes
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Chicken Breasts: use equally sized skinless boneless chicken breasts, preferably organic.
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Spinach: I use frozen cut leaf frozen spinach because it’s convenient but you can also use fresh spinach, if you prefer (see the note in the recipe card below for tips on fresh spinach)
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Ricotta Cheese: mild and creamy, this Italian cheese is the base for the spinach
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Feta Cheese: to add a stronger cheesy flavor to the dish
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Garlic: large, fresh garlic cloves will work best. My favorite way to crush garlic is by using this easy to clean garlic press by OXO.
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Spices: seasoning chicken with paprika, garlic salt and freshly ground black pepper before cooking is key to flavorful and juicy meat!
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Olive Oil: use your favorite extra virgin olive oil.
How to make chicken stuffed with spinach, feta and ricotta
- Step 1: Cut a slit in each chicken breast to form a pocket. Use a sharp knife.
- Step 2: Season the meat. Sprinkle the chicken with garlic salt, paprika and black pepper. Add 1 tablespoon of olive oil and mix to coat and set aside.
- Step 3: Make the filling. In a separate bowl mix together spinach, ricotta and feta cheese and fresh garlic. Sprinkle with salt and pepper and stir well.
- Step 4: Stuff the chicken breasts. Divide the spinach mixture into four equal parts and place them inside the prepared chicken breasts. Lay on a flat surface and close the opening with 1-2 toothpicks.
- Step 5: Sear the chicken. Heat up one tablespoon of olive oil in a heavy bottomed skillet (I use cast iron) and sear the stuffed chicken breasts over medium-high heat, about 4-5 minutes per side, until golden brown.
- Step 6: Finish cooking the chicken in the oven. Place the skillet with chicken breasts in the oven preheated to 425 degrees Fahrenheit and bake for about 15 minutes or until a meat thermometer inserted in the thickest part of the breast registers 165 degrees Fahrenheit.
Serving suggestions
Serve these easy chicken breasts stuffed with spinach and ricotta with a side of steamed or roasted vegetables (such as green beans or broccoli), a simple green salad and/or roasted potatoes. If you’re serving this chicken at a gathering or dinner party, try pairing it with my Spinach Caprese Salad with Strawberries, Greek Chickpea Salad, Sautéed Delicata Squash or Roasted Beet Salad with Orange Tahini Dressing.
For more starchy sides, try this Mediterranean Rice, Air Fryer Potato Slices or these Biscuits Without Milk.
Recipe FAQs
Cast iron is best but if you don’t have a cast iron skillet, use any heavy bottomed skillet you have. If it’s not oven proof, you can still make this recipe, just transfer the seared chicken onto a cookie sheet and then bake for 15 minutes.
If you want to use fresh spinach, you will need quite a lot of it (like a whole bag). Place it in a large skillet with a tablespoon of water, cover with a lid and wilt on low heat for a couple minutes. Then place on paper towels, let it cool and squeeze out any liquid. You will need ⅔ of a cup of wilted spinach.
Yes. Cream cheese is higher in fat and will produce a more “saucy” filling but if you don’t have ricotta, cream cheese will definitely work.
Yes. Cream cheese is higher in fat and will produce a more “saucy” filling but if you don’t have ricotta, cream cheese will definitely work.
The best way to check is to insert a reliable meat thermometer in the thickest part of chicken breast. When it registers at least 165 degrees Fahrenheit, the chicken is done.
You can store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350 degrees Fahrenheit. I like to reheat mine covered or wrapped in tin foil to prevent the chicken from drying out. This easy stuffed chicken breast is also excellent cold, sliced in a sandwich or over a salad.
Yes. Place the chicken in an airtight container or freezer bag and store frozen for up to 3 months. Thaw completely before reheating.
More easy and healthy chicken recipes
Recipe
Chicken Stuffed with Spinach, Feta and Ricotta
Ingredients
- 4 chicken breasts trimmed of any visible fat (1 ½-2lbs)
- ⅔ cup cut leaf frozen spinach thawed
- 3 oz Ricotta cheese
- 2 oz Feta cheese
- 2 garlic cloves peeled and crushed or minced
- 2 tablespoons olive oil divided
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 teaspoon garlic salt
- Salt & pepper as needed
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Cut each of the four chicken breasts lengthwise to form a pocket. Be careful not to cut all the way.
- Sprinkle the meat with salt, pepper, garlic powder and paprika and one tablespoon of olive oil. Stir the chicken around to coat in oil and spices, making sure to get inside the meat, too. Set aside while you prepare the stuffing.
- If your thawed spinach seems wet, drain any water and dry it by squeezing it in a paper towel. In a medium bowl add the spinach, ricotta cheese, minced garlic and sprinkle with salt and pepper. Mix well.
- Using a spoon or a butter knife divide the mixture into 4 equal parts (I usually flatten the mixture with a spoon and draw a cross on top to visualize 4 quarters).
- Place a quarter of the spinach cheese mixture inside each chicken breast, close it and secure with toothpicks. Usually, 2 or 3 toothpicks will do the job.
- Heat the remaining 1 tablespoon of olive oil in a skillet (I use a cast iron skillet) and saute the chicken for 4-5 minutes per side over medium heat.
- Transfer the skillet to the center rack of preheated oven and finish cooking for about 15 minutes more, until the meat reaches 165 degrees Fahrenheit.
- Take the skillet out of the oven, cover lightly with aluminum foil and let the chicken rest for at least 5 minutes before slicing. Don’t forget to remove the toothpicks before serving!
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Jeri says
This stuffed chicken was a big hit in my house! The whole family loved it! The chicken was very tender and delicious!
Lindsay Howerton-Hastings says
Oh YUM. We loved this so much. Can't wait to make it again!
Oscar says
I love ricotta so when I saw this recipe I knew I had to try it. It was absolutely amazing, the feta and garlic were not overpowering the dish and all the flavours balanced each other. Great recipe. Thank you.
Kristina says
I love stuffed chicken, especially with spinach. This recipe sounds easy and delicious, but do you think this would work in my air fryer?
Agnieszka says
Hi Kristina. Yes, I have made it in the air fryer before and loved it. Just reduce cooking time to 375 degrees and cook for about 8-10 minutes per side.
Toni says
This was really good! Everyone at my house enjoyed it!
Kristen Wood says
Pinned to make for family next weekend! Thank you!
Anjali says
This recipe looks super elegant but is actually surprisingly easy to make!! My family loved this recipe!
Mahy says
Fantastic recipe to enjoy chicken like never before. It looks so juicy!
Danielle says
What a great recipe! I love the richness of the ricotta cheese. Delicious!
Sara says
Looks delicious!
Bogusława says
Great recipe!
Charlene Morris says
Do you think it would be possible to do this recipe instead of stuffing it in chicken to use it as a pasta topping? Like maybe if I add a little bit of milk or cream so it doesn't dry out.
Agnieszka says
I think that would work! And yes, add some cream to make it more saucy.
karen says
Can you make this 2 days ahead
Agnieszka says
Hi Karen. Yes you can. Just refrigerate until ready to cook.
Prudence Blond says
Such a great recipe! I’ll definitely be making this again.
Agnieszka says
Awesome!
Shirley says
So easy to make and delicious! The cast iron skillet makes he whole difference!
Agnieszka says
So glad you liked it, Shirley!