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!


πŸ”Έ1kg chicken breasts (3-4)

πŸ”Έ 1 large bag of baby spinach

πŸ”Έ 6 tbsp ricotta

πŸ”Έ Grated cheddar (around 4 tbsp)

πŸ”Έ 400g chestnut mushrooms

πŸ”Έ 2 tbsp butter

πŸ”Έ Double cream (284ml)

πŸ”Έ 1 cup vegetable stock

πŸ”Έ 1 cup of water mixed with 3 tsp cornflour

πŸ”Έ 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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