Description

This Low-Carb Ricotta Stuffed Chicken features juicy, tender chicken breasts filled with a creamy, herb-rich ricotta mixture, offering a nutritious meal in under 40 minutes with minimal cleanup.

Ingredients

Scale

4 large Chicken Breasts
1 cup Whole Milk Ricotta
2 cups Fresh Spinach, chopped
1/4 cup Parmesan Cheese, grated
3 cloves Fresh Garlic, minced
2 tablespoons Extra Virgin Olive Oil
1 teaspoon Dried Oregano
Sea Salt & Black Pepper, to taste

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Instructions

Preheat your oven to 400°F (200°C). Pat the chicken breasts dry
Cut a horizontal slit into the thickest part of each chicken breast to create a pocket
In a bowl, mix together the ricotta, spinach, garlic, parmesan, and half of the oregano. Fill the chicken pockets with this mixture
Rub the chicken with olive oil and season with remaining herbs, salt, and pepper. Sear in a skillet for 2 minutes per side, if desired
Bake in the oven for 20-25 minutes, until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before serving

Notes

Avoid using low-fat ricotta to maintain the best texture.

Use a meat thermometer for accurate cooking and prevent dryness.

Prep Time: 10 mins
Cook Time: 25 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed chicken breast
Calories: 380 kcal
Sugar: 1 g
Sodium: 500 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 2 g
Protein: 42 g
Cholesterol: 150 mg