Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 boneless, skinless chicken breasts (about 8 oz each)
- 6 oz baby spinach
- 1 cup whole-milk ricotta
- 1/3 cup finely grated Parmesan
- 1 tsp lemon zest + 3 tbsp fresh lemon juice (divided)
- 2 garlic cloves, finely grated
- 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh basil
- 1 large egg yolk (optional, for structure)
- 1 pint (10–12 oz) cherry tomatoes
- 4 cups baby arugula + 1/4 cup shaved Parmesan
- 4 tbsp olive oil (total, divided), 2 tbsp unsalted butter (divided)
- 1/3 cup dry white wine or 1/2 cup low-sodium chicken broth
- 1 tsp Dijon, 1/2 tsp honey, 1 tsp fresh thyme leaves
- Kosher salt, black pepper, pinch red pepper flakes, pinch nutmeg
- Toothpicks or kitchen twine
Do This
- 1. Heat oven to 400°F (200°C). Toss tomatoes with 1 tbsp olive oil, thyme, salt, and pepper; roast 15–18 minutes.
- 2. Wilt spinach in 1 tsp olive oil with a pinch of salt; squeeze dry and chop.
- 3. Mix ricotta, Parmesan, lemon zest, garlic, parsley, basil, egg yolk (optional), nutmeg, flakes, salt, and pepper.
- 4. Butterfly and pound chicken to 1/2 inch. Season; spread ricotta (about 1/4 cup each), layer spinach, fold and secure.
- 5. Sear in an oven-safe skillet with 1 tbsp olive oil + 1 tbsp butter, 3–4 minutes per side.
- 6. Finish in oven 8–12 minutes to 165°F (74°C); rest 5 minutes.
- 7. Deglaze pan with wine/broth and 1 tbsp lemon juice; reduce and swirl in 1 tbsp butter. Toss arugula with lemon-Dijon dressing; slice chicken, plate with tomatoes, sauce, and salad.
Why You’ll Love This Recipe
- Elegant yet weeknight-friendly: quick skillet sear, simple oven finish.
- Big flavor from a creamy herbed ricotta and garlicky wilted spinach.
- Balanced plate with juicy chicken, sweet blistered tomatoes, and a bright arugula salad.
- Scale it up for guests or prep ahead for a fuss-free dinner party.
Grocery List
- Produce: 1 lemon, 6 oz baby spinach, 1 pint cherry tomatoes, 4 cups baby arugula, 2–3 garlic cloves, fresh parsley, fresh basil, fresh thyme (or dried)
- Dairy: Whole-milk ricotta, Parmesan cheese, unsalted butter
- Pantry: 4 boneless skinless chicken breasts, olive oil, kosher salt, black pepper, red pepper flakes, Dijon mustard, honey, dry white wine or low-sodium chicken broth, toothpicks or kitchen twine
Full Ingredients
Stuffed Chicken Breasts
Herbed Ricotta
- 1 cup whole-milk ricotta
- 1/3 cup finely grated Parmesan
- 1 tsp finely grated lemon zest
- 2 small garlic cloves, finely grated or pressed
- 2 tbsp finely chopped fresh parsley
- 1 tbsp finely chopped fresh basil (or 1/2 tsp dried basil)
- 1 large egg yolk (optional, helps set the filling)
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- Pinch ground nutmeg and a pinch red pepper flakes (optional)
Spinach Layer
- 6 oz baby spinach
- 1 tsp olive oil
- Pinch kosher salt
Chicken and Sear
- 4 boneless, skinless chicken breasts (about 8 oz each)
- 3/4 tsp kosher salt and 1/2 tsp black pepper (for seasoning the chicken)
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- Toothpicks or kitchen twine, for securing
Roasted Cherry Tomatoes
- 1 pint (10–12 oz) cherry or grape tomatoes
- 1 tbsp olive oil
- 1 tsp fresh thyme leaves (or 1/4 tsp dried thyme)
- 1/4 tsp kosher salt and a few grinds black pepper
Quick Pan Sauce
- 1/3 cup dry white wine or 1/2 cup low-sodium chicken broth
- 1 tbsp fresh lemon juice
- 1 tbsp unsalted butter
Simple Arugula Salad
- 4 cups baby arugula
- 1/4 cup shaved Parmesan
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp honey
- 3 tbsp extra-virgin olive oil
- Pinch kosher salt and black pepper
Optional Garnishes
- Extra lemon zest, chopped parsley, flaky sea salt, freshly cracked black pepper
Step-by-Step Instructions
Step 1: Preheat and roast the tomatoes
Heat the oven to 400°F (200°C) with a rack in the center. On a sheet pan, toss the cherry tomatoes with 1 tbsp olive oil, thyme, 1/4 tsp salt, and a few grinds of black pepper. Roast until blistered and juicy, 15–18 minutes. Set aside; they’ll stay warm.
Step 2: Wilt and dry the spinach
In a large skillet over medium heat, warm 1 tsp olive oil. Add the spinach with a pinch of salt and cook, tossing, until just wilted, 1–2 minutes. Transfer to a colander and let cool slightly, then squeeze firmly to remove excess moisture. Roughly chop and set aside.
Step 3: Mix the herbed ricotta
In a bowl, combine ricotta, Parmesan, lemon zest, garlic, parsley, basil, egg yolk (if using), 1/4 tsp salt, 1/8 tsp pepper, and a pinch of nutmeg and red pepper flakes. Stir until smooth and well combined. Taste and adjust seasoning.
Step 4: Butterfly, pound, fill, and secure the chicken
Pat the chicken dry. Working one at a time, lay a breast flat. Holding a sharp knife parallel to the board, slice horizontally to “butterfly,” stopping about 1/2 inch before cutting all the way through. Open like a book. Cover with parchment or plastic and gently pound to an even 1/2-inch thickness. Season both sides with 3/4 tsp salt and 1/2 tsp pepper total across the four pieces.
Spread about 1/4 cup ricotta mixture over each breast, leaving a 1/2-inch border. Top with a quarter of the chopped spinach. Fold the top flap over to close. Secure the seam with 2–3 toothpicks or tie with twine so the filling stays put.
Step 5: Sear to golden perfection
Heat an oven-safe skillet (12-inch) over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. When the butter foams, place the stuffed chicken seam-side down. Sear until deep golden, 3–4 minutes. Flip and sear the second side 2–3 minutes more.
Step 6: Oven-finish and rest
Transfer the skillet to the oven and cook until an instant-read thermometer in the thickest part registers 165°F (74°C), 8–12 minutes depending on thickness. Move the chicken to a plate and rest 5 minutes. Carefully remove toothpicks or twine.
Step 7: Make the salad and quick pan sauce; slice and serve
While the chicken rests, return the skillet to medium heat (pour off excess fat, leaving about 1 tsp). Add the wine or broth and 1 tbsp lemon juice; simmer, scraping up browned bits, until reduced by about half, 2–3 minutes. Off heat, swirl in 1 tbsp butter. Season to taste.
Whisk salad dressing in a bowl: 2 tbsp lemon juice, Dijon, honey, a pinch of salt and pepper; whisk in 3 tbsp olive oil. Toss arugula with the dressing and shaved Parmesan.
Slice the chicken on a bias to reveal the spinach-ricotta swirl. Serve with the roasted tomatoes and arugula salad. Spoon pan sauce over the chicken and garnish as desired.
Pro Tips
- Dry spinach is key: squeeze out as much moisture as possible so the filling stays creamy, not watery.
- Pound to an even thickness for consistent cooking and a tidy spiral when sliced.
- Start seam-side down to “set” the fold and keep the filling inside.
- Use an instant-read thermometer for perfect juiciness—pull at 165°F (74°C) and rest 5 minutes.
- Don’t skip the deglaze: those browned bits make a fast, restaurant-worthy pan sauce.
Variations
- Prosciutto wrap: Wrap each stuffed breast with 2 slices of prosciutto before searing; skip extra salt on the outside.
- Pesto ricotta: Stir 2 tbsp basil pesto into the ricotta and omit the basil leaves.
- Sun-dried tomato and goat cheese: Swap half the ricotta for goat cheese and add 2 tbsp chopped sun-dried tomatoes to the filling.
Storage & Make-Ahead
Assemble up to 1 day ahead: fill, fold, and secure the chicken; cover and refrigerate. Let sit at room temperature 20 minutes before cooking. Cooked leftovers keep 3–4 days in an airtight container; reheat covered at 325°F (165°C) for 12–15 minutes or gently on the stovetop with a splash of broth. Roasted tomatoes keep 4 days and reheat well. The arugula is best dressed just before serving. For longer storage, freeze raw, assembled stuffed breasts (well wrapped) up to 2 months; thaw overnight in the refrigerator before cooking.
Nutrition (per serving)
Approx. 610 calories; 36 g fat; 10 g carbs; 3 g fiber; 52 g protein; 840 mg sodium. Nutrition will vary based on actual oils and sauce consumed.
