
This stuffed chicken breast brings together juicy chicken, creamy ricotta, fresh spinach, and lots of melty cheese for a satisfying meal that feels restaurant special but is simple enough for any night. The spinach adds freshness and color while the cheese makes the filling irresistibly rich. I love how the marinade infuses the chicken with flavor and helps keep everything moist.
I always turn to this recipe when I want something both comforting and healthy. The first time I made it for friends they could not believe I whipped this up on a weeknight.
Ingredients
- Olive oil: Adds richness and helps the marinade penetrate the chicken Choose extra virgin for the best flavor
- Italian seasoning: Gives the dish a classic herby backbone Use a fresh blend for the brightest taste
- Red pepper flakes: Offers a gentle kick Adjust for heat preference
- Garlic powder: Boosts deep savory flavor Look for garlic powder with no added fillers
- Onion powder: Subtle sweetness and depth
- Salt: Brings out all the flavors Use a fine sea salt for even seasoning
- Chicken breasts: Opt for evenly sized breasts for even cooking Choose plump and fresh cuts
- Ricotta cheese: Makes the filling creamy and light Pick whole milk ricotta for best texture
- Mozzarella cheese: Delivers incredible pull and melt Factor in pre grated or grate fresh
- Parmesan cheese: Adds salty nutty notes Grate your own for maximum flavor
- Fresh spinach: Adds color and nutrients Steam gently and squeeze dry before using
- Garlic clove: Freshly minced gives a punch of flavor Avoid pre chopped garlic for best results
Step-by-Step Instructions
- Prepare the Marinade:
- Combine olive oil Italian seasoning red pepper flakes garlic powder onion powder and half the salt in a bowl Mix thoroughly until well incorporated This blend will flavor the chicken inside and out
- Create the Chicken Pockets:
- Place each chicken breast on a cutting board Using a sharp knife make a wide pocket in the thickest part being careful not to cut all the way through The goal is to have space for the filling
- Season and Marinate the Chicken:
- Rub the prepared marinade mixture all over each chicken breast ensuring some gets inside each pocket Refrigerate for at least one hour to soak up all that flavor
- Mix the Cheese Filling:
- In a new bowl combine ricotta mozzarella parmesan spinach and minced garlic Season with the remaining salt and a little black pepper Stir together until fully mixed and creamy
- Stuff the Chicken:
- Remove the chicken from the fridge Stuff each pocket with a hearty spoonful of the cheese spinach mixture Press the edges gently and use a toothpick to secure if needed
- Bake the Chicken:
- Arrange the stuffed breasts in a greased baking dish Bake in a preheated oven at 375 degrees for about 25 minutes flipping halfway through The chicken should turn golden and juicy The cheese inside will be melted and bubbly
- Serve and Enjoy:
- Let the chicken rest a minute Remove toothpicks before serving Slice to reveal the cheesy spinach filling

I especially love the burst of freshness from the spinach in every bite It reminds me of Sunday dinners with my family when we used to sneak leafy greens into every dish The look on my nephew’s face when he saw the stretchy cheesy center made it worth every minute in the kitchen
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days The chicken stays moist and the flavors deepen slightly when reheated Warm gently in the oven or microwave to avoid drying out the cheese filling
Ingredient Substitutions
You can swap out the cheeses based on what you have Mozzarella or provolone both melt well and feta adds tang For spinach frozen works in a pinch but press out all water so the filling is not watery If you do not have Italian seasoning a mix of oregano basil and thyme makes a fresh substitute

Serving Suggestions
Pair with a simple green salad and some roasted vegetables for a complete meal A side of quinoa or wild rice is great to soak up any cheesy juices left on the plate Garlic bread is always a winning add on if you are feeling indulgent
Recipe FAQs
- → How do I prevent the filling from leaking?
Secure the stuffed pockets using toothpicks, and make sure to avoid cutting through the entire chicken breast while forming the pocket.
- → Can frozen spinach be used instead of fresh?
Yes, just ensure it is thawed and thoroughly squeezed dry before mixing with the cheeses to prevent excess moisture.
- → What kind of cheeses can I substitute?
Try melty cheeses like Swiss or provolone for a twist, or feta for a tangy flavor, in place of mozzarella or ricotta.
- → How can I be sure the chicken is cooked through?
Use an instant-read thermometer and check that the internal temperature reaches 165°F for safe and juicy results.
- → Is it possible to cook this on the stovetop?
Yes, sear over medium heat, then cover and cook until the chicken is golden and reaches proper doneness.
- → How long should the chicken marinate?
An hour in the fridge is recommended to boost flavor, but a shorter marinating time will also work if needed.