Chicken with Spinach, Ricotta, and Pine Nuts Stuffing

Introduction

Combining juicy chicken breasts with a savory stuffing of fresh spinach, creamy ricotta, and toasted pine nuts, this recipe delivers elegance and robust flavor while remaining simple enough for a weeknight meal. It’s a show-stopping dish that balances the earthiness of greens, rich cheese, and a subtle crunch from pine nuts—perfect for anyone seeking something elevated yet approachable.

Why Make This Chicken with Spinach, Ricotta, and Pine Nuts Stuffing?

This dish stands out by transforming ordinary chicken breasts into something gourmet thanks to the dynamic interplay of textures and flavors. The stuffing—younger, creamy, and nutty—infuses every bite with moisture and a hint of indulgence, while the golden-baked chicken remains tender. Each bite is a celebration of well-matched ingredients, harmoniously balanced and restaurant-worthy.

Tools and Techniques to Simplify Your Prep

Chopping spinach and prepping vegetables can be time-consuming, but a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper saves you valuable minutes and delivers even, reliable cuts—no more fussing with knives for perfectly chopped filling components.

To maintain the juiciness of the chicken while achieving a crispy exterior, bake your stuffed chicken breasts lined with Reynolds Kitchens Brown Parchment Paper Roll for effortless cleanup and thorough, even cooking.

Preparing the Spinach, Ricotta, and Pine Nuts Stuffing

Start by wilting the spinach quickly in a skillet—something like the SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch works beautifully here, ensuring nothing sticks and cleanup is a breeze. Blend the spinach, ricotta, pine nuts, and seasonings evenly to create a rich and textured stuffing.

Lightly toasting pine nuts enhances their flavor; do this separately in a dry skillet until golden and fragrant before assembling the stuffing for maximum depth.

Assembling and Baking Your Stuffed Chicken

Butterfly or slit each chicken breast to create a pocket for the stuffing. Spoon in your ricotta-spinach mixture generously before securing with toothpicks.
Arrange on a baking sheet lined with parchment, drizzle lightly with olive oil, and bake until the chicken is golden and reaches a safe internal temperature (165°F, easily checked with a ThermoPro TP19H Digital Meat Thermometer for Cooking).

Serving Suggestions

Plate your stuffed chicken alongside a crisp salad, roasted potatoes, or a light seasonal vegetable medley. Leftovers keep well in Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup), making this recipe as convenient for lunchboxes as it is for elegant dinners.

Nutritional Information and Serving Size

Each serving provides lean protein, fiber, and healthy fats from the pine nuts and ricotta. For four servings, each portion typically contains around 375–400 calories, making it a balanced, wholesome choice.

Chicken with Spinach, Ricotta, and Pine Nuts Stuffing (Recap)

For a dinner that impresses without stress, this stuffed chicken boasts rich cheese, gentle greens, and pine nut crunch all in one bite. It’s a recipe that celebrates both flavor and simplicity—destined to become a favorite.

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with a piece of Reynolds Kitchens Brown Parchment Paper Roll for hassle-free cleanup.
2. In a SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch over medium heat, add a splash of olive oil and cook the garlic until fragrant (about 1 minute). Add chopped spinach and cook until wilted, about 2 minutes. Let cool slightly.
3. In a mixing bowl, combine the cooked spinach, ricotta, toasted pine nuts, beaten egg, salt, and pepper. Mix until well incorporated.
4. Using the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper, prep any additional vegetables or herbs if desired. Carefully butterfly each chicken breast, creating a deep pocket. Season lightly with salt and pepper.
5. Spoon the ricotta-spinach mixture into each chicken breast pocket. Secure with toothpicks if necessary.
6. Arrange stuffed breasts on your prepared baking sheet, drizzle with olive oil, and bake for 25–30 minutes. Use the ThermoPro TP19H Digital Meat Thermometer for Cooking to ensure each stuffed chicken has reached at least 165°F internally.
7. Let rest for 5 minutes. Remove toothpicks, garnish with lemon zest and parsley if using, and slice to serve.

Cook and Prep Times

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes