Ricotta Spinach Stuffed Chicken

Ricotta Spinach Stuffed Chicken Thighs are my answer to a comfort food craving that feels just a little bit special. Tender chicken thighs hug a luscious, herby ricotta and spinach filling, baking up juicy and full of flavor. If you love Italian-inspired dinners that are impressive yet easy enough for a weeknight, this is about to be your new favorite.

The first time I made this, it was a chilly Sunday and my husband requested something comforting but lighter than pasta. Now it is my go-to for family dinners and even holiday gatherings because everyone loves the cheesy center and golden baked top.

Ingredients

• Chicken thighs boneless and skinless: make the perfect juicy wrap for the filling Go for good quality chicken for the best flavor
• Olive oil: coats the thighs and helps herbs and seasonings stick Choose extra virgin for its rich taste
• Salt and black pepper: always crucial for flavor Use freshly cracked pepper for a little punch
• Dried Italian herbs: bring warmth and aroma Use a blend or try just oregano and basil
• Ricotta cheese: creates a creamy mellow base for the filling Look for whole milk ricotta for the best texture
• Fresh spinach: makes the filling vibrant and adds a mild earthiness Choose baby spinach for tender leaves or use well-drained frozen spinach in a pinch
• Parmesan cheese: grates into the filling for a savory and salty layer Freshly grated has the sharpest flavor
• Garlic: fresh and minced gives depth and classic Italian flavor
• Nutmeg: just a pinch for warmth and that subtle bakery scent
• Lemon zest: a bright lift that keeps everything from feeling too heavy Go for organic if possible
• Mozzarella cheese: is an optional topping that gets golden and bubbly Pick a block and shred your own for best melt

Instructions

Preheat the Oven:

Heat oven to 400 degrees Fahrenheit or 200 degrees Celsius and lightly grease a baking dish with olive oil or cooking spray to prevent sticking.

Mix the Filling:

Combine ricotta cheese chopped spinach Parmesan garlic nutmeg salt pepper and lemon zest in a medium bowl Use a fork to mix well until everything is evenly blended The lemon zest should disappear into the creamy mixture and the spinach should be distributed throughout

Prepare the Chicken:

Lay chicken thighs on a cutting board and pat dry with paper towels This helps the seasonings stick Drizzle both sides with olive oil then season generously with salt black pepper and dried Italian herbs Rub the seasonings in so every part is coated

Stuff and Roll the Thighs:

Place thighs smooth side down on your work surface Spoon about two tablespoons of the ricotta-spinach mixture into the center of each thigh Try not to overfill so the mixture stays tucked inside Gently roll each thigh around the filling then set each one seam side down in your greased baking dish

Add Topping:

For an extra cheesy top scatter shredded mozzarella evenly over the rolled thighs Press gently so it sticks to the chicken This step is optional but adds a beautiful golden finish

Bake to Perfection:

Slide the baking dish into your hot oven Bake for thirty to thirty five minutes until the tops are golden and a thermometer inserted in the centermost thigh reads one hundred sixty five degrees Fahrenheit or seventy four degrees Celsius The cheese should be bubbling and the chicken juices run clear

Rest and Serve:

Let everything sit in the dish for five minutes before serving This helps keep all the juices inside and makes for neater slices

Pin it

For me the best part is the creamy ricotta filling I always sneak a little taste before stuffing the chicken My kids love helping spoon the cheesy mixture on especially when we use plenty of fresh herbs from our garden

Storage Tips

Store any leftover stuffed chicken thighs in an airtight container in the fridge for up to three days Reheat gently in the oven or microwave so the filling stays creamy You can freeze these after baking Wrap tightly in foil and freeze for up to two months Thaw overnight in the refrigerator before gently reheating

Ingredient Substitutions

Swap spinach with kale or swiss chard for a heartier green If you need to avoid cow dairy try sheep or goat milk ricotta and a hard sheep cheese instead of Parmesan For extra flavor tuck in some chopped sun dried tomatoes or fresh herbs like parsley basil or thyme into the filling

Serving Suggestions

These stuffed chicken thighs pair beautifully with roasted vegetables or a crisp green salad For a cozy Italian spread serve with polenta and a squeeze of lemon A crisp white wine like pinot grigio is always a good match

Cultural and Seasonal Notes

Stuffed meats are classic in Italian cuisine and this recipe borrows from the tradition of involtini for an approachable weeknight dinner In summer I like to use fresh garden spinach and swap out herbs for whatever is brightest in the garden You can add baby arugula or chopped zucchini to the filling in late summer For winter try sage or thyme to add depth and warmth

Helpful Notes

If your chicken thighs are very small you may have some filling leftover Spread any extra around the sides of the baking dish for bonus bites Be sure the spinach is well drained if using frozen so the filling stays rich and creamy and not watery Letting the baked chicken rest before slicing keeps the filling from spilling out

Success Stories

Friends have raved about this as a dinner party dish because it looks like it takes hours but is so easy to prepare My grandmother used to make a version with breadcrumbs but this lighter gluten free take is now the staple at our family table One reader told me she made it for a holiday potluck and it was the first dish to disappear

Freezer Meal Conversion

You can assemble the chicken thighs up to the rolling step then freeze them raw on a tray Once firm wrap in plastic and transfer to a freezer bag Bake from frozen by increasing the cook time by fifteen to twenty minutes until the chicken is hot through and reads one hundred sixty five degrees Fahrenheit

Pin it

These stuffed chicken thighs are a delicious and impressive meal perfect for any occasion. Enjoy the tender chicken and creamy, flavorful filling.

Frequently Asked Questions

→ What can I use instead of spinach?

Kale or Swiss chard are excellent substitutes for spinach and add a hearty, earthy note to the filling.

→ How do I keep the filling from leaking?

Roll the chicken thighs tightly around the mixture and place seam-side down in the baking dish. This keeps the filling secure as it bakes.

→ Can I prepare this ahead of time?

The thighs can be assembled and refrigerated up to a day in advance. Bake just before serving for best results.

→ Is this dish gluten-free?

Yes, all the listed ingredients are gluten-free. However, always check your cheese and seasonings for gluten.

→ What sides go well with this?

Roasted vegetables or a crisp salad complement the rich flavors and add freshness to the plate.

→ Can I use chicken breast instead?

Boneless chicken breasts can be used, but thighs provide more moisture and flavor for this kind of dish.