Ricotta Spinach Stuffed Chicken (Print Version)

Creamy ricotta and spinach fill juicy chicken thighs, finished with cheese for a delicious, savory Italian main.

# What You'll Need:

→ Chicken Preparation

01 - 8 boneless, skinless chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - 1 teaspoon dried Italian herbs

→ Creamy Filling

06 - 1 cup ricotta cheese
07 - 1 cup fresh spinach, finely chopped
08 - ¼ cup grated Parmesan cheese
09 - 1 garlic clove, minced
10 - ¼ teaspoon nutmeg
11 - ¼ teaspoon salt
12 - ¼ teaspoon black pepper
13 - Zest of ½ lemon

→ Optional Topping

14 - ½ cup shredded mozzarella cheese

# How to Make It:

01 - Preheat your oven to 400°F (200°C). Lightly grease a baking dish to prevent sticking.
02 - In a medium bowl, combine the ricotta cheese, finely chopped spinach, grated Parmesan cheese, minced garlic, nutmeg, salt, black pepper, and lemon zest. Mix thoroughly until all ingredients are well incorporated.
03 - Place the chicken thighs on a clean cutting board. Pat them dry with paper towels and season both sides with olive oil, salt, pepper, and dried Italian herbs.
04 - Lay each chicken thigh flat, with the smooth side facing down. Spoon a generous portion of the ricotta-spinach mixture into the center of each thigh.
05 - Carefully roll up each chicken thigh to enclose the filling. Place the rolled thighs seam-side down in the prepared baking dish.
06 - If desired, evenly sprinkle the shredded mozzarella cheese over the top of the stuffed chicken thighs.
07 - Bake for 30–35 minutes, or until the chicken is thoroughly cooked through (reaching an internal temperature of 165°F/74°C) and the tops are golden brown.
08 - Allow the stuffed chicken thighs to rest for 5 minutes before serving to ensure juiciness.

# Additional Tips::

01 -
  • Uses budget-friendly chicken thighs that stay moist and flavorful
  • Delivers a creamy cheesy filling with fresh spinach and just a touch of lemon
  • Hands-on prep takes only 20 minutes and the oven does the rest
  • Flexible with swaps for herbs or greens and fits gluten-free diets
02 -
  • High in protein and fits gluten free diets
  • Makes delicious leftovers for lunch or meal prep
  • Great way to use up extra greens or leftover cheeses in the fridge
03 -
  • Always pat your chicken thighs dry so they take on all the seasoning and brown nicely
  • Do not overstuff the filling or it will ooze into the pan use about two tablespoons per thigh
  • If possible use fresh lemon zest for the brightest filling flavor
  • Grate your own cheeses for better melt and sharper taste
  • I learned the hard way do not rush the bake The thighs need time to cook through and for the filling to firm up

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