Chicken Stuffed with Ricotta Cheese and Spinach - tender boneless chicken breasts pounded thin and then rolled up with a savory mixture of ricotta cheese, herbs and spinach.
This is another Family Friendly Chicken Recipe that's perfect for a weeknight dinner.
Don't you just love when you find an easy chicken recipe? Chicken really is an easy protein to work with for dinner. But it can get boring if you are constantly using the same recipes.
This recipe for ricotta stuffed chicken is an updated version for Skinnytaste Style Chicken which is a very popular recipe here on the blog that I posted a few years ago.
This recipe is made without the breadcrumbs or added mozzarella cheese as the original recipe calls for. I like THIS version so much better.
Table of Contents
Helpful Kitchen Tools
ThermoPro Digital Meat Thermometer for Cooking
4 Pack Ceramic Bakeware SetCeramic Baking Dish Rectangular Bakeware SetCackleberry Home Farmhouse Chicken Kitchen Towels 100% Cotton, Set of 3
Ingredients:
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
- Boneless, skinless chicken breasts; pounded thin
- Parmesan cheese
- Frozen spinach; squeezed dry
- Ricotta cheese
- Homemade marinara sauce - try my Slow Cooker Tomato Sauce!
- Italian seasoning, salt and pepper to taste
Step-by-Step Directions
- Step 1: In a bowl, mix together the ricotta cheese, spinach and Parmesan cheese together. Make sure your spinach is squeezed completely dry.
- Step 2: Place boneless chicken breasts on top of waxed paper and lightly pound them with the flat side of a meat mallet until the chicken is even in thickness.
- Step 3: Spread some of the cheese/spinach mixture on top of each chicken breast. Roll each chicken breast up and secure with toothpicks if needed.
📌Cooking Tip: Use a piece of waxed paper or parchment paper on top of the cutting board to make cleanup easy!
- Step 4: Spread a layer of marinara sauce in the bottom of a baking dish that has been sprayed with cooking spray.
- Step 5: Place each chicken breast in the baking dish seam side down. Sprinkle each chicken breast with the Italian seasoning, salt and pepper.
Baking Instructions
- Bake in a 375°F oven for about 30 minutes or until the internal temperature of the chicken reaches 165 degrees.
Serving Tips
I served buttered noodles with steamed broccoli alongside this recipe. But I think you could serve spaghetti or even sauteed zucchini. My recipe for zucchini casserole would make a perfect side dish as well as Fresh Tomato Salad.
Before You Begin!
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More Recipes to Love
- Hasselback Chicken Stuffed with Mozzarella, Tomatoes and Basil
- Grilled Chicken Sandwiches
- Chicken Cutlets Italian Style
- Crock Pot Salsa Chicken
📖 Recipe Card
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Chicken Stuffed with Ricotta Cheese and Spinach
Equipment
Ingredients
- 2 boneless skinless chicken breasts; pounded thin
- ¼ cup Parmesan cheese
- ½ cup frozen spinach; squeezed dry
- 1 cup ricotta cheese
- 1 cup homemade marinara sauce
- 2 teaspoons Italian seasoning
- salt and pepper to taste
Instructions
- In a bowl, mix together the ricotta cheese, spinach and Parmesan cheese together.
- Make sure your spinach is squeezed completely dry.
- Place boneless chicken breasts on top of waxed paper and lightly pound them with the flat side of a meat mallet until the chicken is even in thickness.
- Spread some of the cheese/spinach mixture on top of each chicken breast.
- Roll each chicken breast up and secure with toothpicks if needed.
- Spread a layer of marinara sauce in the bottom of a baking dish that has been sprayed with cooking spray.
- Place each chicken breast in the baking dish seam side down.
- Sprinkle each chicken breast with the Italian seasoning, salt and pepper.
- Bake in a 375 degree oven for about 30 minutes or until the internal temperature of the chicken reaches 165 degrees.
Notes
This recipe has been updated since it first appeared in 2016 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Bev Law says
So they pounded breasts are actually folded over and not “rolled” per the directions, correct?
Lois says
You can do either!
Caryn says
Made a version of this tonight. Didn’t use the red sauce but added some Gouda and an egg to the stuffing. So delicious! Thank you for the inspiration!
Lois says
Thank you for letting me know. Glad you enjoyed the recipe. Hope you signed up for my newsletter!
David Velez says
I didn’t use marinara
But made Acini di Pepa with saffron and vegetables For a slightly healthier take. Grest
Lois says
Love how you made the recipe your own! Thanks for letting me know and for visiting.
Nikki says
Made it. Loved it! Voted best meal this week by the whole family! Thank you. It's really pretty too. I wish I could post a picture 😁
Lois says
Come join me on FB! You can post a photo there in my Foodie Group: https://www.facebook.com/groups/WalkingonSunshineOnlineFoodieGroup/
Happy to be here says
Sis and I made this tonight and it was totally divine...such simplicity that just explodes on your tastebuds and still a clean kinda dish with the sauce on the bottom...just helps keep the chicken tender. Plus got to relax few while it cooked...thanks for such a wonderful recipe
Lois says
Thank you for coming back and letting me know you enjoyed the recipe. That made my day! Enjoy!
A Novel Thought says
Okay, making this tomorrow. It looks delicious
Laura Franklin says
This looks amazing! Thanks for sharing with the Delicious Dishes Recipe party this week!
Sahana Ajeethan says
Looks great! Thank you for sharing with us at #HomeMattersParty. We would love to have you again next week.
Amanda Kolb says
Looks like a new dinner recipe for me to try! Thank you for sharing at Merry Monday.