When it comes to easy chicken dinner recipes that deliver both elegance and flavor, these Prosciutto-Wrapped Spinach Ricotta Chicken Rolls take the top spot. This recipe combines tender chicken breasts with a creamy spinach and cheese filling, all wrapped in crispy, savory prosciutto for a dish that feels fancy but comes together effortlessly in the oven. Whether you’re prepping for a weeknight family dinner or a low-carb date-night meal, this stuffed chicken breast recipe is a true showstopper.
I hate some chicken breast oven recipes that come out dry or bland. But in this recipe, the prosciutto locks in moisture, while the ricotta and spinach add creamy texture and vibrant flavor. And, the spiral cross-section makes it perfect for serving to guests. It’s one of those chicken dinner recipes that feels restaurant-worthy but is sooooo shockingly simple to make.
If you’ve ever searched for stuffed chicken breast recipes and wanted something a little different — a little rustic but with serious flavor payoff — this one’s for you. It’s rich, comforting, and packed with protein, all while staying low in carbs. Whether you’re following a low-carb lifestyle, doing WW, or just want something new to add to your chicken dishes recipes board, this one’s a keeper.
Ingredients
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Boneless Skinless Chicken Breasts
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Baby Spinach Leaves
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Ricotta Cheese
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Garlic Powder
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Salt
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Black Pepper
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Grated Parmesan Cheese
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Prosciutto Slices
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Olive Oil
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Fresh Parsley (Optional Garnish)
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Lemon Juice (Optional Drizzle)
Prosciutto-Wrapped Spinach Ricotta Chicken Rolls
Ingredients
- 4 Boneless, Skinless Chicken Breasts
- 2 Cups Baby Spinach Leaves (lightly steamed or sautéed)
- 1 Cup Ricotta Cheese (part-skim)
- 1/2 Cup Grated Parmesan Cheese
- 1 Tsp Garlic Powder,
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 12 Thin Slices of Prosciutto (about 2–3 per chicken breast)
- Olive Oil Spray or Pam
- Fresh Parsley, Optional for Garnish
- 2 Tbl Lemon Juice (optional drizzle)
Instructions
- Preheat the Oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with olive oil or spray.
- Make the Filling: In a bowl, mix the ricotta, parmesan, garlic powder, salt, pepper, and steamed spinach until well combined.
- Flatten the Chicken: Place each chicken breast between two sheets of plastic wrap. Pound with a meat mallet until about ¼ inch thick.
- Stuff and Roll: Spread 2–3 tablespoons of filling onto each chicken breast. Roll tightly, starting from the short end.
- Wrap with Prosciutto: Lay 3 slices of prosciutto on a board, slightly overlapping. Place the chicken roll seam-side down, then wrap the prosciutto tightly around it.
- Bake: Place the wrapped chicken rolls in the prepared baking dish. Drizzle with olive oil. Bake for 25–30 minutes, or until the chicken is cooked through (165°F) and the prosciutto is crisp.
- Garnish and Serve: Let the rolls rest 5 minutes before slicing. Top with chopped parsley and a squeeze of lemon juice, if desired.
- This makes 4 servings. Each stuffed chicken breast is 10 WW Points. Enjoy!
️ Why You’ll Love This Stuffed Chicken Breast With Spinach
If your go-to rotation needs a lift, this spinach stuffed chicken breast brings together everything people love about stuffed chicken — melty cheese, rich flavor, and that surprise center — while the prosciutto gives it just enough crisp and salt to elevate it restaurant worthy perfection. You don’t need to bread or fry anything, and it bakes beautifully in the oven without a fuss. So easy!
And if you’re specifically looking for a chicken breast stuffed with spinach and cheese, this one ditches the heavy breadcrumbs and oil in favor of a lighter, cleaner presentation — perfect if you’re trying to keep things low carb or WW-friendly.
How It’s Made (Quick Overview)
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Pound the chicken breasts flat.
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Mix spinach, ricotta, parmesan, and seasonings.
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Spread filling and roll up each breast.
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Wrap each chicken roll tightly in prosciutto.
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Bake until golden, bubbly, and cooked through.
That’s it! The stuffed chicken breast with spinach becomes tender and juicy while the prosciutto crisps perfectly in the oven.
FAQs: Everything You Need to Know
Q: Can I make this ahead of time?
Absolutely! You can prep and roll the chicken, then refrigerate it (wrapped) for up to 24 hours before baking. It’s a great make-ahead option for easy chicken dinner recipes.
Q: Can I swap the ricotta for another cheese?
Yes! Cottage cheese, goat cheese, or even cream cheese can be used. Just make sure it’s soft and spreadable to help bind the spinach. Any combo will still fit beautifully into your list of chicken breast stuffed with spinach and cheese ideas.
Q: What if I don’t have prosciutto?
No worries! Thin slices of turkey bacon or deli ham work too. The goal is to wrap and crisp — and you can still call it one of the most flavorful chicken breast oven recipes you’ve made.
Q: How do I know when the chicken is done?
Use a meat thermometer if possible. You want the internal temperature to reach 165°F. The prosciutto should look crisp, and the cheese may bubble slightly at the seams.
Q: What sides pair well with this?
Try roasted asparagus, mashed cauliflower, or a fresh green salad. These all complement the savory richness of the chicken without overpowering it. They also keep the meal low-carb — great for those following a lighter plan.
Q: Can I freeze it?
It’s best freshly baked, but you can freeze uncooked rolls. Just wrap tightly and freeze for up to a month. Thaw in the fridge overnight before baking.
Final Thoughts
If you’ve been bored with chicken lately, this is your sign to shake things up. This stuffed chicken breast recipe brings flavor, texture, and a little drama to the table — but still fits squarely in the category of easy chicken recipes. It’s perfect for impressing dinner guests or just treating yourself to something delicious without a lot of effort.
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