I’ve got this thing about stuffed chicken. There’s something about cutting into that juicy, golden-brown chicken breast and watching the creamy, cheesy filling ooze out that just makes my heart happy.
It’s the kind of meal that looks fancy enough for a date night but is easy enough to whip up on a weeknight.
The first time I made this, I was trying to impress my in-laws. They’re the kind of people who can spot a dry chicken breast from a mile away, so I knew I had to get it just right.
I mixed up fresh spinach, creamy ricotta, and a good handful of Parmesan, then stuffed it into the thickest chicken breasts I could find. One bite in, and my mother-in-law said, “You’re cooking next Thanksgiving!” That’s when I knew I had a winner.
This recipe is not only comforting and packed with flavor, but it’s also naturally gluten-free. No weird flours or substitutes—just good, simple ingredients that taste amazing. Let’s get cooking!
Tips for the Best Stuffed Chicken:
- Use Fresh Spinach: Chop it finely so it blends well with the cheeses.
- Don’t Overstuff: It’s tempting, but too much filling can make the chicken hard to seal.
- Sear Before Baking: This locks in the juices and gives the chicken a gorgeous golden crust.
- Resting is Key: Cutting into it too soon lets all the juices run out—patience pays off!
🍽️ Serving Suggestions:
This dish pairs beautifully with:
- Roasted garlic mashed potatoes
- A crisp green salad with balsamic dressing
- Steamed asparagus or roasted Brussels sprouts
- A side of quinoa or rice for extra heartiness
🔄 Variations & Substitutions:
- Dairy-Free? Swap ricotta for dairy-free cream cheese and use nutritional yeast instead of Parmesan.
- Want More Greens? Add finely chopped kale or arugula to the filling.
- No Mozzarella? Use shredded provolone or cheddar for a different flavor profile.
- Spicy Kick? Add a teaspoon of cayenne or diced jalapeños to the filling.
Juicy Spinach & Ricotta Stuffed Chicken (Gluten-Free)
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This easy, flavor-packed stuffed chicken breast is filled with a creamy ricotta and spinach mixture, then baked to juicy perfection. Naturally gluten-free and perfect for a cozy dinner!
Ingredients
For the Chicken:
- 4 large boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 2 tablespoons olive oil
For the Filling:
- 1 cup fresh spinach, finely chopped
- ¾ cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 clove garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- Zest of ½ lemon
For the Coating (Optional, but Adds a Nice Crunch!):
- ½ cup grated Parmesan
- ½ teaspoon Italian seasoning
Instructions
Use a sharp knife to cut a deep pocket into the side of each chicken breast. Be careful not to slice all the way through. Season the outside of the chicken with salt, pepper, garlic powder, onion powder, and smoked paprika.
In a bowl, mix the chopped spinach, ricotta, mozzarella, Parmesan, garlic, oregano, red pepper flakes, and lemon zest. This filling should be thick and creamy.
Carefully spoon the filling into each chicken breast pocket, packing it in as best you can. If you’re worried about it spilling out, secure the opening with toothpicks.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for about 3 minutes per side until golden brown.
Preheat your oven to 375°F (190°C). Sprinkle the Parmesan and Italian seasoning over the chicken. Transfer the skillet to the oven and bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
Let the chicken rest for 5 minutes before serving. This helps lock in all those delicious juices!
Notes
Rest chicken for 5 minutes before serving to retain juices.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American/Italian
Nutrition
- Serving Size: ~340
- Calories: 1g
- Sugar: 520mg
- Sodium: 18g
- Fat: 7g
- Saturated Fat: 9g
- Unsaturated Fat: 0g
- Trans Fat: 4g
- Carbohydrates: 1g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg
