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Ricotta Stuffed Chicken

Ricotta Stuffed Chicken Breast Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 382
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (6–8 oz each)
  • 1 cup whole-milk ricotta
  • ½ cup frozen chopped spinach, thawed and squeezed very dry
  • ¼ cup oil-packed sun-dried tomatoes, finely chopped
  • ¼ cup grated Parmesan cheese
  • 1 garlic clove, minced
  • 1 teaspoon lemon zest
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil

Method
 

  1. Combine ricotta, spinach, sun-dried tomatoes, Parmesan, garlic, and lemon zest in a bowl. Season with a pinch of salt and pepper and stir until evenly mixed.
  2. Pat chicken dry, season all over with salt and pepper, and cut a deep pocket into each breast. Spoon filling into pockets, press edges closed, and secure with toothpicks.
  3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden.
  4. Preheat oven to 400°F (200°C). Transfer skillet to oven and bake 12–15 minutes, until chicken reaches 165°F internally. Rest 5 minutes.
  5. Remove toothpicks, slice crosswise, and serve with pan juices.

Notes

If your skillet is not oven-safe, move the seared chicken to a baking dish before the oven step. The filling can be made a day ahead and refrigerated separately; bring it to room temperature before stuffing.