Juicy chicken breasts rolled with creamy ricotta cheese, garlicky sautéed spinach, and bits of crispy pancetta, then roasted until golden with fragrant thyme—this dish combines elegance with comfort in every bite. Perfect for weeknight dinners or a special occasion, it delivers rich flavor with a delightful texture contrast.

Why You’ll Love This Recipe

This stuffed chicken breast recipe is a crowd-pleaser thanks to its delicious balance of savory and creamy components. The spinach and ricotta filling provides a luscious interior, while the pancetta adds a crispy, salty punch. With fresh herbs and a golden, roasted exterior, it’s both visually appealing and bursting with flavor. Best of all, it’s straightforward to prepare and can be made ahead of time.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 4 boneless, skinless chicken breasts

• 1 tablespoon olive oil

• 2 cups fresh spinach, chopped

• 2 cloves garlic, minced

• 1/2 cup ricotta cheese

• 1/4 cup grated Parmesan cheese

• 1/4 teaspoon red pepper flakes (optional)

• 1/3 cup cooked pancetta or bacon, chopped

• Salt and black pepper to taste

• 1 teaspoon fresh thyme leaves, plus more for garnish

• Kitchen twine or toothpicks for securing

Directions

1. Preheat oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it.

2. Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds.

3. Add the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.

4. In a mixing bowl, combine the cooked spinach, ricotta, Parmesan, pancetta, red pepper flakes (if using), thyme, salt, and pepper. Stir until well mixed.

5. Carefully slice each chicken breast horizontally to create a pocket, or butterfly them and pound gently to flatten.

6. Spread the filling over each chicken breast, then roll them tightly and secure with kitchen twine or toothpicks.

7. Rub the outside of each roll with olive oil and season with salt and pepper.

8. Arrange the chicken rolls in the prepared baking dish and roast for 30–35 minutes, or until the internal temperature reaches 165°F (74°C).

9. Allow the chicken to rest for 5 minutes before slicing. Garnish with additional thyme if desired and serve.

Servings and timing

This recipe yields 4 servings.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

• Cheese options: Substitute ricotta with goat cheese or cream cheese for a tangier or creamier profile.

• Greens: Try kale or Swiss chard instead of spinach for a different leafy flavor.

• Protein: Use turkey cutlets instead of chicken for a leaner option.

• Herbs: Experiment with rosemary, basil, or oregano in place of thyme for a twist.

• Stuffing extras: Add sun-dried tomatoes or chopped artichokes for an extra layer of flavor.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes or microwave in 30-second intervals until warmed through. To retain moisture, cover the chicken with foil or a damp paper towel while reheating.

FAQs

How do I know when the chicken is cooked through?

Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Can I make this recipe ahead of time?

Yes, you can assemble the chicken rolls a day in advance and refrigerate them. Bake just before serving.

What can I serve with stuffed chicken breast?

Serve with roasted vegetables, mashed potatoes, a fresh salad, or pasta for a complete meal.

Can I freeze stuffed chicken breasts?

Yes, freeze the stuffed and uncooked chicken tightly wrapped for up to 3 months. Thaw overnight in the refrigerator before baking.

Can I omit the pancetta?

Absolutely. You can leave out the pancetta for a vegetarian version or replace it with mushrooms for added umami.

Is it necessary to use twine or toothpicks?

Yes, securing the rolls helps prevent the filling from spilling out during cooking. Toothpicks are a simple alternative to kitchen twine.

What’s the best way to butterfly a chicken breast?

Place the chicken breast flat on a cutting board and slice horizontally, being careful not to cut all the way through, then open like a book.

Can I use frozen spinach?

Yes, just thaw and drain it well to remove excess moisture before combining with the other filling ingredients.

How do I keep the chicken juicy?

Avoid overcooking and consider brining the chicken briefly in salted water beforehand for extra moisture retention.

Can I grill these instead of baking?

You can grill them over indirect heat, but make sure to secure the rolls well and monitor closely to prevent burning.

Conclusion

Spinach and Ricotta Stuffed Chicken Breast is a flavorful and elegant meal that’s easy enough for weeknights yet sophisticated enough for entertaining. With its creamy filling, savory pancetta, and herbaceous finish, this dish is sure to impress both family and guests. Prepare it ahead of time for convenience or customize the ingredients to suit your taste—it’s versatile, delicious, and sure to become a favorite.

Spinach and Ricotta Stuffed Chicken Breast

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Print Recipe

Pin Recipe

---

Description

Juicy chicken breasts are stuffed with a savory mix of ricotta, sautéed spinach, pancetta, and herbs, then baked until golden and flavorful.

---

Ingredients

Units USM Scale 1x2x3x

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon red pepper flakes (optional)
• 1/3 cup cooked pancetta or bacon, chopped
• Salt and black pepper to taste
• 1 teaspoon fresh thyme leaves, plus more for garnish
• Kitchen twine or toothpicks for securing

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it.
2. In a skillet over medium heat, warm the olive oil. Add garlic and sauté for 30 seconds.
3. Add spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
4. In a bowl, combine the spinach mixture with ricotta, Parmesan, pancetta, red pepper flakes (if using), thyme, salt, and pepper. Mix well.
5. Carefully slice each chicken breast horizontally to create a pocket, or butterfly and pound flat between two sheets of parchment.
6. Spread the filling evenly onto each piece, then roll tightly and secure with twine or toothpicks.
7. Season the outside of each roll with salt, pepper, and a little olive oil.
8. Place in the baking dish and bake for 30–35 minutes, or until the internal temperature reaches 165°F (74°C).
9. Let rest for 5 minutes before slicing. Garnish with extra thyme and serve.

---

Notes

• Use bacon as a substitute if pancetta is unavailable.
• Make ahead by stuffing the chicken and refrigerating until ready to bake.
• Serve with a side of roasted vegetables or mashed potatoes.

---

Nutrition

• Serving Size: 1 stuffed chicken breast
• Calories: 360
• Sugar: 1g
• Sodium: 520mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 40g
• Cholesterol: 115mg