Walnut, Ricotta and Spinach Stuffed Chicken Breasts


In under an hour, you can make this easy stuffed chicken breast recipe with a tasty mixture of cheese, spinach, walnuts, sundried tomatoes and fresh herbs. A winner every time!

Total Time
42 Mins
Serving Size
1/2 stuffed chicken breast

Total Time

Prep Time
30 Mins
Cook Time
12 Mins
Total Time
42 Mins


259 cal
Saturated Fat
4.4 g
66 mg
4.3 g
Dietary Fiber
1.9 g
24.2 g
171 mg
1.5 mg


  • 4 boneless skinless chicken breasts

  • Kosher salt and pepper to taste

  • 3 tablespoons extra virgin olive oil


  • 3/4 cup California Walnuts, finely chopped and divided

  • 1/2 cup ricotta cheese

  • 1/4 cup shredded Mozzarella cheese

  • 1/4 cup grated Parmesan cheese

  • 1/4 cup chopped fresh parsley

  • 5 oz. frozen chopped spinach, drained and patted dry between paper towels

  • 6 oil-packed sun-dried tomatoes, chopped

  • 2 cloves garlic, minced

  • 1 teaspoon dried oregano

  • Drizzle extra virgin olive oil (optional)

  • Additional sun-dried tomatoes and parsley (optional garnish)


  1. Pat chicken dry and season with salt and pepper. Lay flat on a cutting board and cut a pocket into the thicker side, as large as you can without cutting all the way through.

  2. To prepare filling, stir together 1/2 cup walnuts with remaining ingredients.

  3. Press equal amounts into each chicken breast and press chicken firmly to enclose at the seam.

  4. Heat 3 tablespoons oil in a large heavy skillet over medium-high heat. Add chicken and cook for 5 minutes. Carefully flip and cook for 5 to 7 minutes more or until cooked through. (Chicken should read 165°F on an instant read meat thermometer.)

  5. Cut chicken into 1/2-inch thick slices and garnish with remaining walnuts, sun-dried tomatoes and parsley, as desired.