Baked Stuffed Chicken Breast Recipe

4.23 from 36 votes

Baked Stuffed Chicken Breast Recipe

Baked Stuffed Chicken Breast with ricotta and spinach, a healthy, gluten-free, low-carb, high-protein recipe that is super delicious, and super easy to make. My favourite chicken dinner recipe that goes down well with the whole family.

Prep Time5

Cook Time40

Total Time45

Course: Main Course

Cuisine: International

Servings: people

Calories: 413kcal

Author: Daniela Apostol

Ingredients

3 chicken breasts
3 tablespoon ricotta
3 cubes frozen chopped spinach
½ teaspoon salt
⅛ teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic granules
3 tablespoon olive oil to drizzle over
lemon juice - optional

Metric - US Customary

Instructions

Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
Add the spinach cubes to a pan, pour over boiled water, and bring to a boil.
Drain the water, and squeeze out as much water as you can.
In a bowl, mix the ricotta with spinach to get a smooth paste.
Using a sharp knife, make a pocket into each chicken breast, then stuff with the spinach filling.
Mix the salt, pepper, paprika and garlic granules, drizzle half of the oil over the chicken breasts, then rub each chicken breast with the mixture.
Drizzle the remaining oil over the chicken.
Bake in the oven for 30 minutes, or until the chicken is cooked through.
Drizzle some lemon juice over - optional.

Notes

Apart from the lovely lemon kick, you could also use some chilli flakes, or cayenne pepper if you want a bit of spiciness to it, although I thought it was just perfect for my taste the way it got cooked.
Also, if ricotta is not really your favourite, you can substitute it with cream cheese.
Spinach, although it's always my first choice, can be replaced with kale or mixed salad leaves

Nutrition