Spinach Ricotta Stuffed Chicken (Printable View)

Tender chicken breasts with creamy spinach and ricotta filling, baked in tomato sauce for an elegant yet comforting Italian main dish.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper to taste
03 - 1 tablespoon olive oil

→ Filling

04 - 1 cup ricotta cheese
05 - 1 cup fresh baby spinach, chopped
06 - 1/4 cup grated Parmesan cheese
07 - 1 garlic clove, minced
08 - 1/2 teaspoon dried Italian herbs
09 - Zest of 1/2 lemon
10 - Salt and pepper to taste

→ Tomato Sauce

11 - 2 cups canned crushed tomatoes
12 - 1 small onion, finely chopped
13 - 2 garlic cloves, minced
14 - 1 tablespoon olive oil
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon sugar
17 - Salt and pepper to taste

# How to Make:

01 - Set oven to 375°F and allow to reach full temperature before baking.
02 - In a mixing bowl, combine ricotta cheese, chopped spinach, Parmesan, minced garlic, Italian herbs, lemon zest, salt, and pepper. Mix until well incorporated.
03 - Using a sharp knife, make a horizontal pocket in each chicken breast, being careful not to cut all the way through. Season both sides with salt and pepper.
04 - Distribute the ricotta-spinach mixture evenly among the four chicken breasts and secure with toothpicks if needed.
05 - Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side until golden. Remove and set aside.
06 - In the same skillet, add 1 tablespoon olive oil and sauté onion until translucent, about 3 minutes. Add garlic and cook for 1 minute more.
07 - Stir in crushed tomatoes, oregano, sugar, salt, and pepper. Simmer for 5 minutes.
08 - Nestle the stuffed chicken breasts into the sauce and spoon some sauce over the top.
09 - Transfer the skillet to the preheated oven and bake uncovered for 20-25 minutes until the chicken reaches an internal temperature of 165°F.
10 - Remove toothpicks and transfer to serving plates. Garnish with additional Parmesan or fresh basil if desired and serve hot with sauce.

# Expert Tips:

01 -
  • It looks impressive but comes together with ingredients you probably already have tucked in your fridge.
  • The creamy ricotta filling stays moist inside the chicken, so every bite feels indulgent without being heavy.
  • One skillet does all the work, which means fewer dishes and more time to actually sit down and eat.
  • Leftovers reheat beautifully and taste even better the next day once the flavors meld.
02 -
  • Don't cut the pocket too wide or the filling will leak out during cooking, aim for a slit just big enough to stuff without splitting the breast in half.
  • Searing the chicken before baking is essential for keeping it moist, the golden crust seals in the juices and adds a layer of flavor the sauce alone can't provide.
  • Check the internal temperature with a meat thermometer, overcooked chicken turns dry and no amount of sauce will save it.
03 -
  • Use toothpicks with colored ends so you can spot and remove them easily before serving, I've almost served a few by accident.
  • If your ricotta is watery, drain it in a fine mesh strainer for 10 minutes before mixing the filling to avoid a soggy pocket.
  • Tent the skillet loosely with foil halfway through baking if the tops of the chicken start to brown too quickly.
  • Add a splash of white wine to the tomato sauce after sautéing the garlic for an extra layer of complexity.
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