Chicken Stuffed with Ricotta Cheese and Spinach - thin chicken cutlets stuffed with a mixture of ricotta cheese and spinach, baked with marinara sauce and topped with mozzarella cheese is the perfect recipe to make for dinner this week. This is another one of my chicken cutlet recipes that's impressive enough to serve to guests.
This recipe has been updated since it first appeared in 2013 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
If you're looking for a recipe to make for your family that's easy, delicious and QUICK, then you are going to love Chicken Stuffed with Ricotta Cheese.
This is an easy to make AND you can have it on the table in just under an hour or even faster if you prepare the chicken earlier in the day. As a result, this recipe is also elegant enough to serve for company or a holiday meal.
Another family favorite chicken recipe is my Hasselback Chicken that's stuffed with tomatoes, basil and mozzarella cheese.
Chicken Stuffed with Ricotta Cheese
If you're serving this recipe for company, place the chicken in the oven just a few minutes before your company arrives. By the time you've had your appetizers and visited with everyone the chicken will be ready to serve.
Your company will enjoy the beautiful presentation when they cut into the chicken as well. You can serve this with buttered noodles or spaghetti with extra marinara sauce. Garlic bread served with my recipe for Homemade Garlic Butter is a definite must as well!
Main Ingredients Needed
Make sure you print out the recipe below and save it for later!
- 5 boneless chicken breasts pounded thin
- ½ cup breadcrumbs
- ¼ cup Parmesan cheese divided
- 1 egg
- ½ cup frozen chopped spinach squeezed dry
- ½ cup ricotta cheese
- 5 slices Mozzarella cheese
- ½ cup marinara sauce
- salt and pepper to taste
Cooking Tip: The secret to cooking chicken FAST is to use thin chicken breasts. Check out how I get thin chicken cutlets in the post, How to Make Thin Chicken Cutlets.
Step-by-Step Instructions
Step 1: Make the Cheese and Spinach Mixture
Combine the chopped spinach with the ricotta cheese. Spread about 2 tbsp. of the cheese and spinach mixture on top of each boneless chicken breast that you have pounded thin.
Step 2: Roll the Chicken Cutlets Up
Roll each chicken cutlet up and then dip in the beaten egg followed by the breadcrumb mixture.
Step 3: Baking Instructions
Place each chicken cutlet seam side down in a baking dish that has been sprayed with non-stick cooking spray and bake in a 425 degree oven for about 25 minutes or until the internal temperature of the chicken reaches 165 degrees.
Step 4: Add the Cheese
Remove the baking dish from the oven and spread marinara sauce over each chicken cutlet and top with a slice of mozzarella cheese. Return to the oven and bake for another 5 minutes or until the cheese is bubbly.
Serving Tips
This was such an incredible meal and very filling. For our side dishes, I made a delicious tossed salad and homemade garlic bread. You could also serve buttered noodles or buttered pasta tossed with parsley and Parmesan cheese.
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You might also Enjoy these Side Dish Recipes:
- Twice Baked Potatoes
- Creamy Mashed Potatoes
- Roasted Asparagus
- Bacon Roasted Cheesy Potatoes
- German Creamy Cucumber Salad
- Fiesta Corn Salad
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Chicken Stuffed with Ricotta Cheese and Spinach
Chicken Stuffed with Ricotta Cheese and Spinach, Parmesan cheese baked and served with marinara sauce on top.
Ingredients
- 5 boneless chicken breasts pounded thin
- ½ cup breadcrumbs
- ¼ cup Parmesan cheese divided
- 1 egg
- ½ cup frozen chopped spinach squeezed dry
- ½ cup ricotta cheese
- 5 slices Mozzarella cheese
- ½ cup marinara sauce
- salt and pepper to taste
Instructions
- Mix the breadcrumbs together with half of the Parmesan cheese, set aside.
- In a bowl, mix together the ricotta cheese, spinach and remaining Parmesan cheese together. Make sure your spinach is squeezed completely dry.
- Lay the chicken cutlets out on a cutting board and spread about 2 tablespoons of the cheese and spinach mixture on top of each cutlet.
- Roll each chicken breast up and secure with toothpicks.
- Beat the egg and place in a flat dish.
- Dip the cutlets in the egg and then in the breadcrumb/Parmesan cheese mixture.
- Place seam side down in a baking dish that has been sprayed and bake in a 425 degree oven for about 25 minutes.
- Remove baking dish from oven and spread tomato sauce over each chicken cutlet and top with a slice of mozzarella cheese
- Return to the oven and bake for another 5 minutes or until the cheese is bubbly and the Internal temperature of the chicken reaches 165 degrees.
Notes
Make sure the spinach is squeezed dry before adding it to the ricotta cheese.
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 432Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 174mgSodium: 716mgCarbohydrates: 16gFiber: 4gSugar: 3gProtein: 54g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
Sue says
I prefer to use fresh baby spinach. Can I chop it up and add to ricotta raw, or should I saute it?
Lois says
Yes, that would work fine too! Thank you for visiting.
Sue says
This was so delicious! I did use sautéed baby spinach and I butterflied the chicken instead of rolling it. I have no luck with rolling, lol. It was much easier for me to close it like a book. Will definitely make this again!
Lois says
That sounds like a great idea! Thank you for visiting and especially for leaving a comment.
Diane says
Yet another spinach question - Ingredients list includes two bulleted entries for spinach, only one of which is addressed in Instructions:
• ½ cup frozen chopped spinach squeezed dry
• Half a package of 10 ounce size frozen spinach squeezed dry.
Please clarify.
Lois says
You only need 1/2 cup frozen chopped spinach squeezed dry. Thank you!
Anonymous says
Was excited for this until I saw the splenda... Sugar would actually be better for you! May be good but they definitely aren't healthy. Maybe use coconut sugar if you're looking for something low glycemic and mostly healthy.
Lois says
Hmmm...there is no sugar at all in this recipe.
Kayleigh says
Great recipe! Only difficulty I had was the recipe doesn't specify what size bag of spinach to buy. I bought a 8 OZ bag to use half in the stuffing the ricotta to spinach did not look like the same portions as the picture. I highly suggest getting a small bag than I did! Otherwise, delicious!
Lucy G says
The recipe said to use 1/2 of a 10 oz box of frozen spinach, not fresh.
Lois says
Thanks Lucy. You only need a little spinach for this recipe...it goes a long way. Thanks for visiting!
Cynthia Landrie says
Oh My Gosh! You have outdone yourself with these stuffed chicken breasts. I love the ricotta cheese and spinach filling. I am pinning this and will be making it in a couple weeks. Did you use your own tomato sauce or purchased? Not sure it would make a difference since the chicken is the star, just wondering.
Thanks for linking up to the In and Out of the Kitchen link party. I am happy you stopped by!
Debbie says
Good morning! This looks wonderful...I may be trying this recipe this week! Enjoy your day Lois!
Cranberry Morning says
Yeah, these look delicious!