Spinach-Stuffed Chicken

Total Time

Prep: 15 min. Bake: 1 hour


6 servings

Updated: Oct. 14, 2022
A mixture of spinach, spices and three kinds of cheese tucked into these chicken breasts makes them taste extra special. "They bake to a beautiful golden brown, so they look lovely on the plate, too," shares Barbara Eitemiller of Churchville, Maryland.


  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 cup shredded Swiss cheese
  • 3/4 cup ricotta cheese
  • 1/3 cup grated Parmesan cheese
  • 3 tablespoons finely chopped onion
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  • 6 bone-in chicken breast halves (8 ounces each)
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Additional paprika, optional


  1. In a large bowl, combine the spinach, cheeses, onion, garlic, salt, nutmeg and pepper. Carefully loosen the skin on one side of each chicken breast to form a pocket. Stuff each breast with 1/2 cup spinach mixture.
  2. Place chicken skin side up in a greased 15x10x1-in. baking pan. Combine the oil, paprika, oregano and thyme; brush over chicken. Sprinkle with additional paprika if desired.
  3. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer inserted into the breast meat reads 170° and juices run clear.

Nutrition Facts

1 each: 461 calories, 24g fat (10g saturated fat), 144mg cholesterol, 430mg sodium, 7g carbohydrate (3g sugars, 3g fiber), 53g protein.