Stuffed Chicken Breast Recipe (Ricotta & Parmesan) – Easy Baked Chicken

Ricotta Stuffed Chicken Breast with Parmesan is a quick baked chicken recipe that turns out incredibly juicy and tender every time. In this video, I’m making three easy filling variations so you can pick your favorite: a classic ricotta + Parmesan version, a spinach filling for spinach lovers, and a bold option with sweet sun-dried tomatoes for a delicious contrast. Everything is baked in the oven, so it’s simple, reliable, and perfect for a fast weeknight dinner — but it still looks impressive on the plate. The ricotta keeps the chicken breast moist, the Parmesan adds a rich savory flavor, and each filling brings its own twist. Try one version or make all three and tell me which one you liked most in the comments!

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✅ Ingredients:

Chicken breast — 3 pieces

Salt

Black pepper

Paprika

Olive oil — 2 tbsp

Lemon juice

Filling 1:

Ricotta — 90 g (3.2 oz)

Parmesan — 10–15 g (0.35–0.5 oz)

Lemon zest — 1 tsp

Garlic — 1 clove

Salt and freshly ground black pepper

Filling 2:

Ricotta — 80 g (2.8 oz)

Frozen spinach, thawed and well squeezed — 20–30 g (0.7–1 oz)

Parmesan — 10–15 g (0.35–0.5 oz)

Garlic — 1 small clove

Salt and freshly ground black pepper

Filling 3:

Ricotta — 80 g (2.8 oz)

Sun-dried tomatoes — 20 g (0.7 oz)

Parmesan — 10–15 g (0.35–0.5 oz)

Oregano — 1/4 tsp

Salt and freshly ground black pepper

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