Skip to content

Spinach & Ricotta-Stuffed Chicken Breasts with Orzo

Servings: 4

Ingredients

For the chicken

  • 4 boneless, skinless chicken breasts
  • 1 cup ricotta cheese
  • 1 cup fresh spinach, chopped (or thawed frozen spinach, well drained)
  • 1 clove garlic, minced
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon lemon zest
  • ½ teaspoon dried oregano (or Italian seasoning)
  • Salt & pepper, to taste
  • 2 tablespoons olive oil

For the orzo

  • 1 ½ cups orzo pasta (or substitute couscous)
  • 3 cups chicken broth (or water with bouillon)
  • 2 tablespoons olive oil or butter
  • 1 small shallot or onion, finely chopped
  • 1 clove garlic, minced
  • 1 cup spinach, chopped
  • ¼ cup grated Parmesan cheese
  • Juice of ½ lemon
  • Salt & pepper, to taste

Instructions

Step 1: Prepare the stuffing

  1. In a bowl, combine ricotta, chopped spinach, garlic, Parmesan, lemon zest, oregano, salt, and pepper. Mix until creamy and well combined.

Step 2: Stuff the chicken

  1. Pat chicken breasts dry and carefully slice a pocket into the thickest side of each breast (without cutting through).
  2. Spoon the ricotta-spinach filling evenly into each chicken pocket. Secure with toothpicks if needed.

Step 3: Cook the chicken

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 2–3 minutes per side until golden.
  3. Transfer skillet to oven and bake 15–20 minutes, until chicken reaches an internal temperature of 165°F (74°C).

Step 4: Make the orzo

  1. While chicken bakes, heat olive oil or butter in a saucepan. Sauté shallot and garlic until fragrant.
  2. Add orzo, stir to coat, then pour in chicken broth. Bring to a boil, then reduce heat and simmer uncovered for about 10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
  3. Stir in spinach, Parmesan, and lemon juice. Adjust seasoning with salt and pepper.

Step 5: Serve

  1. Plate a bed of orzo, top with the stuffed chicken breast, and drizzle with pan juices. Garnish with extra Parmesan or fresh herbs if desired.

Notes

  • Add sun-dried tomatoes or fresh basil to the ricotta mixture.
  • Deglaze the chicken pan with a splash of white wine before baking.
  • Swap couscous for orzo for a lighter side.