Take your chicken breasts up a notch with this Easy Stuffed Chicken breast Recipe. Made with three cheeses and perfect for pairing with your favorite side of veggies!
The tastiest stuffed chicken recipe
Sometimes regular, plain ol’ chicken breast doesn’t cut it and you need a little extra something. Sometimes three-cheese is the only way!
During those “sometimes,” this easy stuffed chicken breast recipe is simply a must.
This creamy, decadent recipe is made by stuffing chicken breasts with a blend of ricotta, mozzarella, and parmesan, in addition to wilted spinach and plenty of seasonings. If you’ve ever made stuffed shells, the filling actually uses similar ingredients to that!
Ingredients in this easy stuffed chicken breast recipe
This recipe is divided into two parts. First, we have the chicken itself along with 5 ingredients that add flavor and help it reach a delicious, almost marinated flavor during cooking. Then, we have the filling, a three-cheese delight that’s seasoned with garlic and oregano and made complete with spinach.
- Chicken breasts: Start with 4 large chicken breasts. This will make enough for 4 heaping servings or 8 smaller ones.
- Olive oil: For the chicken flavoring, begin with 1/4 cup of olive oil.
- Seasonings: Next, we’ll use 1/2 tsp of salt and pepper (each) to add some flavor. Follow that with 1/2 tsp of garlic powder and 1/4 tsp of red pepper flakes (or more, if you like things spicy!).
- Ricotta: The first cheese we’ll be using is part skim ricotta in the amount of 1 cup.
- Mozzarella: Include 1/2 cup of light shredded mozzarella for extra flavor and cheesiness.
- Parmesan: Finish off the cheese with 1/2 cup of grated parmesan.
- Garlic: Add flavor with 3 cloves of garlic (or 1-1.5 tsp of garlic powder).
- Salt & pepper: Include another 1/4 tsp of salt and pepper (each).
- Oregano: Add 1/2 tsp of oregano for extra flavor.
- Spinach: Last but not least, use 1 5oz bag of spinach. Microwave it a bit until it reaches a wilted texture.
Tools needed to create this recipe
This easy stuffed chicken recipe doesn’t require too many tools — just a cutting board, knife, small and large mixing bowls, stirring utensil, toothpicks, and a large pan.
For measuring, you will need 1/4 tsp, 1/2 tsp, 1/4 cup, and 1 cup.
How to make stuffed chicken breasts
Kick off your cooking session by prepping the chicken, and then dive into creating the filling. From there, add the filling to the chicken, and cook!
To begin, preheat the oven to 400ºF. Prepare the chicken by butterflying each breast, cutting about 4 inches through, but not all the way. It needs to remain in one big piece.
In a small bowl, combine the oil, salt, pepper, garlic powder, and red pepper flakes. Set aside.
Next, in a large bowl, combine the ricotta, mozzarella, parmesan, garlic, salt, pepper, and oregano. Stir in the wilted spinach until everything is combined.
Add about 1/4 of the mixture to the inside of each chicken breast, and then close the breasts shut. If necessary, use a couple of toothpicks to hold the sides together.
Coat the outside of the chicken with the oil and spice mixture.
Heat a large pan with 1 tbsp of oil over medium-high heat and sear the chicken for 3 minutes on each side.
Stick the pan directly in the oven and bake for 10-12 minutes, or until the internal temperature of the chicken reaches 165ºF.
Adding cream cheese
Some find that this recipe tastes extra creamy with the addition of cream cheese. If you’d like to try this, I recommend substituting it for the ricotta. Both, and the filling could wind up too creamy!
Using chicken thighs
This recipe could very well work with chicken thighs. Though I haven’t tried it myself, the methods should be the same! The main change will be that you’re working with less meat, so you’ll need less filling in each piece.
Extra stuffed chicken breasts can be kept in a sealed container and refrigerated for 2-3 days. Simply reheat in the oven or microwave.
If you liked this recipe, you’ll want to try these!
In the mood for some more healthy chicken entrees? Try these! From penne alla vodka and BBQ skewers to cobb salad and sweet potato casserole, there are plenty of options.
- Healthy Penne Alla Vodka with Chicken
- Honey BBQ Grilled Chicken Skewers
- Chicken Cobb Salad with Avocado Dressing
- Buffalo Chicken Sweet Potato Casserole
Recipe by Erin Morrissey and Photos by The Mindful Hapa
- 4 large chicken breasts
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flake
- 1 cup part skim ricotta cheese
- 1/2 cup light mozzarella cheese
- 1/2 cup grated parmesan cheese
- 3 cloves garlic
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp oregano
- 1 5 oz bag spinach, microwaved to wilted consistency.
- Preheat oven to 400F.
- Prepare your chicken by butterflying each breast, cutting about 4 inches through but not all the way through so it is still one big piece.
- In a small bowl, combine the oil, salt, pepper, garlic powder, and red pepper flakes and set aside.
- In a large bowl, combine ricotta, mozzarella, parmesan, garlic, salt, pepper, and oregano. Stir in wilted spinach until all combined.
- Add about 1/4 the mixture to the inside of each chicken breast and then close it shut. If necessary, use a couple toothpicks to hold both sides of the chicken breast together.
- Coat the outside of the chicken with the oil/spice mixture.
- Heat a large pan with 1 tbsp oil over medium-high heat and sear chicken 3 minutes each side.
- Stick pan directly in oven and bake for 10-12 minutes or until internal temp reaches 165F.
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