Easy Spinach Stuffed Chicken – Creamy 30-Minute Dinner

This Easy Spinach Stuffed Chicken is my go-to when I need a dinner that feels fancy but comes together with minimal fuss. The creamy spinach and ricotta filling keeps the chicken juicy and adds a rich, savory flavor that everyone loves.

You don't need any special equipment or hard-to-find ingredients. Just a few pantry staples and about 30 minutes of hands-on time, and you'll have a restaurant-quality meal on the table. Plus, it's a great way to sneak in some greens!

I've included tips for the perfect sear, how to avoid dry chicken, and even a few variations to switch things up. Let's get cooking!

About the Ingredients

4 boneless, skinless chicken breasts (about 6 oz each)

Look for evenly sized breasts so they cook at the same rate. If they're thick, pound them to an even thickness for quicker cooking.

1 cup (250g) ricotta cheese

Full-fat ricotta gives the creamiest texture, but part-skim works too. You can substitute cottage cheese (blended) or cream cheese for a richer filling.

1 cup (30g) fresh spinach, chopped

Use baby spinach for a milder taste. Frozen spinach works if thawed and squeezed dry – use about 1/2 cup after draining.

1/2 cup (50g) grated Parmesan cheese

Freshly grated Parmesan melts better than pre-shredded. You can use Pecorino Romano for a sharper flavor.

1 clove garlic, minced

Fresh garlic is best, but you can use 1/4 teaspoon garlic powder in a pinch.

1/2 teaspoon salt

Adjust to taste; if using salted butter or cheese, reduce the added salt.

1/4 teaspoon black pepper

Freshly ground pepper adds more aroma. You can add a pinch of red pepper flakes for heat.

1/2 teaspoon Italian seasoning

A blend of basil, oregano, and thyme. You can use 1/4 teaspoon each of dried basil and oregano.

1 tablespoon olive oil

For searing the chicken. Use a high smoke point oil like avocado oil if you have it.

1/2 cup (120ml) chicken broth

Low-sodium broth gives you control over saltiness. You can use white wine or water with a bouillon cube.

1 tablespoon butter

Unsalted butter is ideal. This is for the pan sauce, optional but recommended.

Tips & Tricks

• To keep the filling from leaking, don't overstuff the chicken and seal the pocket with toothpicks if needed.
• Pound the chicken to an even thickness (about 1/2 inch) so it cooks evenly and quickly.
• Sear the chicken until golden brown to lock in juices and add flavor, but don't crowd the pan.
• Let the chicken rest for 5 minutes after baking to redistribute juices, preventing dry meat.

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 375°F (190°C). Pat the chicken breasts dry and pound them to an even 1/2-inch thickness using a meat mallet or rolling pin.

2. Make the Filling

In a bowl, combine ricotta, chopped spinach, Parmesan, minced garlic, salt, pepper, and Italian seasoning. Mix well until fully incorporated.

3. Stuff the Chicken

Cut a deep pocket into the side of each chicken breast. Spoon about 1/4 cup of filling into each pocket. Use toothpicks to secure the opening if needed.

4. Sear the Chicken

Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden brown. This locks in flavor and adds texture.

5. Add Broth and Butter

Pour the chicken broth into the skillet and add the butter. The liquid will help keep the chicken moist and create a light sauce.

6. Bake to Perfection

Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the filling is hot and bubbly.

7. Rest and Serve

Remove from the oven, let rest for 5 minutes. Spoon the pan sauce over the chicken before serving. Garnish with extra Parmesan if desired.

Delicious Variations

Creamy Sun-Dried Tomato

Add 1/4 cup chopped sun-dried tomatoes and a tablespoon of tomato paste to the filling.

Mozzarella Stuffed

Swap ricotta for shredded mozzarella and add a pinch of red pepper flakes for a gooey, spicy kick.

Bacon Spinach

Add 3 slices of cooked, crumbled bacon to the filling for a smoky flavor.

How to Store Easy Spinach Stuffed Chicken

Frequently Asked Questions

I hope you enjoy this Easy Spinach Stuffed Chicken as much as my family does! If you try it, let me know in the comments – I'd love to hear how it turned out. Happy cooking!

Easy Spinach Stuffed Chicken

Easy Spinach Stuffed Chicken with creamy ricotta and spinach, baked to golden perfection in 30 minutes. A family favorite!

★★★★½ 4.8 (156 ratings)

15 minPrep time25 minCook time4Servings285 kcalCalories

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🧂 Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup (250g) ricotta cheese
• 1 cup (30g) fresh spinach, chopped
• 1/2 cup (50g) grated Parmesan cheese
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon Italian seasoning
• 1 tablespoon olive oil
• 1/2 cup (120ml) chicken broth
• 1 tablespoon butter

📋 Instructions

1. 1Preheat and Prep — Preheat your oven to 375°F (190°C). Pat the chicken breasts dry and pound them to an even 1/2-inch thickness using a meat mallet or rolling pin.
2. 2Make the Filling — In a bowl, combine ricotta, chopped spinach, Parmesan, minced garlic, salt, pepper, and Italian seasoning. Mix well until fully incorporated.
3. 3Stuff the Chicken — Cut a deep pocket into the side of each chicken breast. Spoon about 1/4 cup of filling into each pocket. Use toothpicks to secure the opening if needed.
4. 4Sear the Chicken — Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden brown. This locks in flavor and adds texture.
5. 5Add Broth and Butter — Pour the chicken broth into the skillet and add the butter. The liquid will help keep the chicken moist and create a light sauce.
6. 6Bake to Perfection — Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the filling is hot and bubbly.
7. 7Rest and Serve — Remove from the oven, let rest for 5 minutes. Spoon the pan sauce over the chicken before serving. Garnish with extra Parmesan if desired.

👨‍🍳 Chef's Note: For a gluten-free version, ensure your broth is gluten-free and skip the toothpicks (use kitchen twine instead).

Servings: 4

Cuisine: American

Course: Dinner

Nutrition (per serving): 285 kcal · 32g protein · 4g carbs · 15g fat

Written by Maya Chen
Maya writes about sustainable living and urban gardening, focusing on practical tips for small spaces. She experiments with DIY projects and shares what works in her own apartment.