Spinach & Ricotta Stuffed Chicken Breasts With A Creamy Mushroom Sauce

This meal went down a treat with the SA family-perfect winter warmer with all of our favourite ingredients!


๐Ÿ”ธ1kg chicken breasts (3-4)

๐Ÿ”ธ 1 large bag of baby spinach

๐Ÿ”ธ 6 tbsp ricotta

๐Ÿ”ธ Grated cheddar (around 4 tbsp)

๐Ÿ”ธ 400g chestnut mushrooms

๐Ÿ”ธ 2 tbsp butter

๐Ÿ”ธ Double cream (284ml)

๐Ÿ”ธ 1 cup vegetable stock

๐Ÿ”ธ 1 cup of water mixed with 3 tsp cornflour

๐Ÿ”ธ Paprika, salt and pepper for seasoning


  • Heat oven to 200 degrees Celsius. Put a splash of oil in a pan and cook spinach for around 5 minutes till wilted
  • Add ricotta and stir for a further minute. Allow to cool
  • Cut slots down the sides of the chicken breasts (ideally only 75% down). Stuff spinach and ricotta mixture into chicken breasts. Add a little grated cheddar on top of this mixture
  • Season chicken with some salt and pepper. I added a dusting of paprika too
  • Bake in the oven for around 25 minutes, till the chicken is cooked and the cheese has melted


  • Cut the mushrooms up into thin slices. Add 2 tbsp butter to a pan, heat, and then cook the mushrooms till golden brown. Add some salt and pepper at this stage
  • Pour in the vegetable stock and cook for a further 5 minutes
  • Add cream and simmer for 5-10 minutes
  • We added further cornflour to thicken. Simmer till sauce has thickened adequately
  • Finally plate up your chicken and pour your creamy mushroom sauce on top....and voila, enjoy!

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