The home of easy and delicious Italian recipes.

Ricotta and Spinach Stuffed Chicken Breasts

Jump to Recipe Print Recipe Jump to Video

Whenever I make this recipe it feels like I’m going back to my grandma’s table on a Sunday during summertime. The ricotta and spinach stuffed chicken is an incredibly easy recipe that combines 3 simple ingredients topped with parmesan cheese and broiled in the oven. This recipe is perfect for a fancy dinner or a simple lunch to try on weekends.

Ricotta and Spinach Stuffed Chicken Breasts

This recipe is so versatile and, as most of Italian recipes, can be changed to your taste with different ingredients and will still taste delicious.

In this post I will teach you how to make chicken roll ups with spinach and ricotta step-by-step on video and in writing, so you get the best out of this fabulous classic Italian recipe.

Watch how to make this recipe!

Ingredients:

  • 2 to 3 chicken breasts, butterfly opened, seasoned with salt and pepper
  • 1 cup ricotta cheese
  • 2 garlic cloves, minced
  • 8oz spinach leaves
  • 1 cup parmigiano reggiano cheese, or parmesan, grated and divided
  • Extra virgin olive oil, to taste
  • Salt and black pepper, to taste
  • ½ cup white wine, optional
  • ½ cup chicken stock, optional

Stuffed ricotta chicken

Cooking Time

  • Cooking: 30 minutes
  • Preparation: 5 minutes
  • Total Time: 35 minutes

Servings

  • Up to 2 people

Equipment

Disclosure: This post contain affiliate links, meaning I’ll receive a commission if you purchase through the links on this post, at no cost to you. This supports our site, so thank you! Read our full disclosure.

Instructions

  • Bring a large cast-iron skillet or oven-safe pan over medium heat. Once hot, add a drizzle of olive oil and add the spinach. Cook until wilted for about 3 minutes. Remove from the pan and transfer to a sieve. With the back of a spoon, carefully press to remove excess water. Chop roughly and reserve.
  • Preheat the oven to 392F/200C.
  • To a large bowl, combine the ricotta, spinach, ½ cup of parmesan cheese, salt and pepper to taste. Mix with a spoon until combined.
  • Place the chicken breasts into a clean chopping board. Add a spoon of the ricotta and spinach stuffing into each breast. Fold over to close it up using toothpicks. Alternatively, you can roll up tightly with a butcher’s twine. Make sure to close it well to avoid filling leaking.
  • Bring a cast iron skillet or any oven-safe pan over medium heat. Once hot, add a drizzle of olive oil and place the chicken breasts. Sear it well on both sides, about 2 to 3 minutes each.
  • Slowly pour the white wine and cook for 2 more minutes to evaporate the alcohol.
  • Transfer the pan to the oven and bake for 20 minutes. Add chicken stock on top of the chicken breasts to moisten if you want.
  • Remove from the oven carefully, add the grated cheese on top of each chicken roll up and return to the oven to broil for 5 minutes.

Servings of stuffed ricotta chicken

Top Tips

  • The wine and chicken stock are optionals, you can use one or another, or both. It brings complexity of flavours and moisten the chicken.
  • You can substitute the parmigiano cheese for any hard or melting cheese of your choice. Avoid strong-flavoured cheeses like gorgonzola and provolone.

Side Dishes

  • Serve this recipe with simple pastas, salads, rice and risotto.

Storage

  • Keep the ricotta stuffed chicken leftovers an airtight container in the fridge for up to 4 days.

A slice of stuffed chicken

Can I make this recipe with other chicken parts?

Sure you can! You also can substitute for:

  • Chicken thighs (boneless) 
  • Turkey breasts
  • Turkey thighs (boneless) 

The cooking process will be exactly the same. Just bear in mind that turkey meat can often dry out fast during cooking, in this case, you can add ¼ cup chicken stock to the pan while baking the roll ups.

Want to boost this recipe even more and make it outrageously delicious? Try these two variations:

Stuffed chicken breast wrapped in bacon 

  • Roll over bacon strips over the stuffed chicken breast and make sure to hold it with the toothpick. Follow the remaining steps on the recipe.

Chicken breast stuffed with ricotta and spinach wrapped in prosciutto

  • Roll over prosciutto slices over the stuffed chicken breast and make sure to hold it with the toothpick. Follow the remaining steps on the recipe.

Follow Little Pans on Instagram to learn more delicious Italian recipes.

A slice of stuffed ricota chicken

Ricotta and Spinach Stuffed Chicken Breasts

lucasgian
The Ricotta and spinach stuffed chicken is an incredibly easy recipe that combines 3 simple ingredients topped with parmesan cheese and broiled in the oven.
5 from 5 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course dinner, lunch, Main Course
Cuisine Italian
Servings 2 people
Calories 844 kcal

Equipment

  • Oven-safe cast iron skillet
  • Toothpicks
  • Sieve
  • Kitchen tongues

Ingredients
  

  • 2 or 3 chicken breasts butterfly opened
  • 1 cup ricotta cheese
  • 2 garlic cloves minced
  • 8 oz spinach leaves
  • 1 cup parmigiano reggiano cheese or parmesan grated and divided
  • Extra virgin olive oil to taste
  • Salt and black pepper to taste
  • ½ cup white wine optional
  • ½ cup chicken stock optional

Instructions
 

  • Bring a large saute pan over medium heat. Once hot, add a drizzle of olive oil and add the spinach. Cook until wilten for about 3 minutes. Remove from the pan and transfer to a sieve. With the back of a spoon, carefully press to remove excess of water. Chop roughly and reserve.
  • Preheat the oven to 392F/200C.
  • To a large bowl, combine the ricotta, spinach, ½ cup of parmesan cheese, salt and pepper to taste. Mix with a spoon ultil combined.
  • Place the chicken breasts into a clean chopping board. Add a spoon of the ricotta and spinach stuffing into each breast. Fold over to close it up using toothpicks. Alternatively, you can roll up tightly with a butcher's twine. Make sure to close it well to avoid filling leaking.
  • Bring a cast iron skillet or any oven-safe pan over medium heat. Once hor, add a drizzle of olive oil and place the chicken breasts. Sear it well on both sides, about 2 to 3 minutes each.
  • Slowly pour the white wine and cook for 2 more minutes to evaporate the alcohol.
  • Transfer the pan to the oven and bake for 20 minutes. Add chicken stock on top of the chicken breasts to moisten if you want.
  • Remove from the oven carefully, add the grated cheese on top of each chicken roll up and return to the oven to broil for 5 minutes.

Video

Notes

  • The wine and chicken stock are optionals, you can use one or another, or both. It brings complexity of flavours and moisten the chicken.
  • You can substitute the parmigiano cheese for any hard or melting cheese of your choice. Avoid strong-flavoured cheeses like gorgonzola and provolone.
Keyword chicken, ricota, spinach, stuffed chicken, stuffed chicken breasts, stuffed ricotta chicken

Related Posts

Easy Torta Salata (Bacon and Spinach Italian Tart)

Easy Torta Salata (Bacon and Spinach Italian Tart)

This decadent, savoury and impressive torta salata is so easy to make and will leave your meals much more exciting. I gathers the most delicious combinations of all: spinach and bacon.

The Perfect Beef Braciole

The Perfect Beef Braciole

Very popular in many Italian families, the Braciole is a flank steak roll, made with pounded thin meat that’s filled with a very delicious filling and covered in tomato or marinara sauce.



12 thoughts on “Ricotta and Spinach Stuffed Chicken Breasts”

Leave a Reply

Your email address will not be published.

Recipe Rating