Save Ricotta Spinach Stuffed Chicken Thighs make an incredibly satisfying main course with tender meat, creamy filling, and plenty of golden cheese on top. They are one of my favorite ways to bring a comforting Italian-inspired dish to a weeknight table or a cozy dinner gathering, turning simple ingredients into something everyone gets excited about.
These chicken thighs won over my picky eaters the very first time. Now they are my go-to when I want something that feels a bit special with minimal fuss.
Ingredients
- Chicken thighs: boneless and skinless for easier stuffing and quicker cooking Look for meat that is pink and plump for the best results
- Olive oil: helps the chicken brown and adds flavor Choose extra-virgin for the richest taste
- Salt: enhances seasoning Go for a fine sea salt to distribute more evenly
- Black pepper: provides gentle heat Use freshly cracked for more flavor
- Italian seasoning: adds classic herby notes Opt for a blend that includes oregano and basil
- Ricotta cheese: gives the filling its creamy base Pick whole milk ricotta for more richness
- Spinach: fresh is best here for color and nutrients If using frozen spinach thaw and squeeze very dry to avoid sogginess
- Parmesan cheese: adds savoriness and a touch of sharpness Buy a wedge and grate it fresh if possible
- Garlic clove: brings aromatic punch Choose a juicy firm clove without green shoots
- Nutmeg: gives subtle warmth Freshly grated delivers better depth
- Mozzarella cheese: on top melts into a golden crust Use a low-moisture type and shred your own for superior melt
- Quality ingredients: give this dish restaurant-worthy flavor Make sure your chicken is very fresh and squeeze every drop out of your spinach if it is frozen
Instructions
- Preheat and Prepare Dish:
- Set your oven to 400 degrees Fahrenheit or 200 degrees Celsius Lightly grease a baking dish to keep the chicken from sticking and ease cleanup
- Mix the Filling:
- Combine ricotta cheese chopped spinach Parmesan cheese minced garlic nutmeg salt and pepper in a medium mixing bowl Use a fork or spatula to blend until everything is evenly mixed and creamy
- Prepare and Season Chicken Thighs:
- Pat the chicken thighs dry with paper towels for better browning Lay them flat on a cutting board smooth side down Evenly season each piece with salt pepper and Italian seasoning
- Fill and Roll:
- Spoon a generous amount of your ricotta and spinach filling on the center of each thigh Roll each one tightly around the filling like a bundle and place them seam-side down in the greased baking dish This keeps all the goodness inside while baking
- Top and Drizzle:
- Drizzle the rolled chicken thighs with olive oil for crispness Sprinkle shredded mozzarella cheese over the tops for a bubbly golden finish
- Bake Covered First:
- Cover the baking dish with aluminum foil and bake for twenty minutes to gently cook the chicken and melt the cheese filling
- Finish Baking Uncovered:
- Remove the foil and bake uncovered for another fifteen minutes This step gives a deep color and caramelized edges Make sure chicken reaches an internal temperature of 165 degrees Fahrenheit or 74 degrees Celsius
- Rest and Serve:
- Let the baked stuffed thighs rest for five minutes before serving to lock in the juices and keep everything moist
Save My favorite part of this dish is the creamy ricotta filling No matter how many times I make it the way the cheese melts into the chicken always feels like a little bit of magic My kids love sneaking bits of mozzarella from the top before dinner even hits the table
Storage Tips
Keep leftovers in an airtight container in the fridge where they stay fresh for up to three days Warm gently in the oven or a skillet to maintain the cheesy texture rather than using the microwave If you want to make it weeks ahead freeze the stuffed but unbaked thighs then cook straight from the freezer adding about fifteen minutes to the bake time
Ingredient Substitutions
Feel free to swap spinach for kale or Swiss chard If you use frozen greens be certain to press out all the liquid For a dairy free version cashew cheese and vegan mozzarella work nicely If poultry is off the table turkey thighs or even portobello mushrooms make tasty alternatives
Serving Suggestions
Serve the stuffed thighs over zucchini noodles with roasted asparagus or a fresh mixed green salad If you want to go all out drizzle with a light lemon vinaigrette or a spoonful of marinara sauce For entertaining I add a glass of chilled Pinot Grigio
Save This dish is easy to make ahead and works for both cozy family dinners and elegant gatherings. Enjoy discovering your favorite filling combinations and serving it all year round.
Cooking Questions
- → Can I use chicken breast instead of thighs?
Yes, chicken breasts can be used. Simply pound them thin for easy rolling and adjust cooking time as needed.
- → What can I substitute for spinach?
Kale or Swiss chard make excellent substitutes for spinach in the filling for a similar flavor and texture.
- → Is this dish suitable for a low-carb diet?
Yes, with just 4 grams of carbohydrates per serving, this dish is perfect for low-carb meal plans.
- → How do I prevent the filling from leaking out?
Roll the chicken tightly and place seam side down in the baking dish to help contain the filling during baking.
- → What sides pair well with this main dish?
Serve with roasted vegetables, a fresh salad, or zucchini noodles for a well-rounded meal.
- → Can this be prepared in advance?
Yes, assemble the stuffed chicken ahead and refrigerate covered for up to a day before baking.