spinach ricotta hasselback chicken

Spinach Ricotta Hasselback Chicken

Today we are making Spinach Ricotta Hasselback Chicken. I’m so excited too because it looks just absolutely Heavenly! Juicy boneless skinless chicken breasts and rich spinach along with smooth yet zippy ricotta cheese and just the hint of nutmeg topped with melted Parmesan cheese and Cheddar cheese. Can you say YUMMY!!! I came across the Spinach Ricotta Hasselback Chicken recipe on the blog Divalicious Recipes when I was looking for some low carb ideas and I just fell in love with it. I did, however, at first decide to substitute broccoli for the spinach because I’m not too sure how the kids feel about spinach but then I went ahead and used spinach anyway. We grown-ups love to eat spinach regularly because it has great taste, and it’s a great source of nutrients, vitamins and is low in carbs. Well, enough talking- let’s cook because I have just been waiting to try this so here we go.

Spinach Ricotta Hasselback Chicken

This is a great low carb meal rich in nutrients including essential vitamins and minerals and it tastes too good to be true!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: Chicken, Easy Chicken Recipe, Easy Dinners, Family Friendly, Gluten Free, Keto, Low Carb
Servings: 6 People
Calories: 259kcal


  • 6 Breasts Boneless Skinless Chicken
  • 3 Cups Spinach Cooked
  • 1 1/2 Cups Ricotta Cheese
  • 3/4 tsp. Nutmeg
  • 1 1/2 tsp. Salt
  • 1 1/2 tsp. Black Pepper
  • 9 Tbsp. Parmesan cheese grated Topping Optional
  • 9 Tbsp. Cheddar cheese grated Topping Optional


  • Preheat the oven to 200C/400F degrees.
    Using a sharp knife, make slits in the chicken breasts width-wise that are about 3/4 inches apart, making sure not to cut all the way down through the bottom of the chicken breast.
    Season the chicken with salt and pepper.
    In a bowl mix the spinach and ricotta cheese together.
    Season with nutmeg.
    Stuff the spinach mixture in the slits of the chicken, filling it with the volume you want (I tend to overstuff things)
    Sprinkle the grated Parmesan and Cheddar cheese over the stuffed chicken breasts (optional)
    Place each chicken breast onto a baking tray lined with parchment paper or a greased baking dish.
    Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through.
    Eat and enjoy
    chicken hasselback


Serves 6
Nutritional Info per serving:  259 calories, 9.8g Fat, 36.9g Protein, 5.4g Total Carbs, 2.2g Fiber, 3.2g Net Carbs
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information







Kelli M. Riebesehl | Family Lifestyle Blogger | This Post Contains Affiliate Links