Spinach Ricotta Stuffed Chicken (Printable)

Tender chicken breasts with creamy spinach and ricotta filling, baked in a rich tomato sauce. An elegant Italian-inspired main course.

# Ingredient List:

→ For the Chicken

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

→ For the 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

→ For the 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

# Directions:

01 - Preheat the oven to 375°F.
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 - Stuff each chicken breast with the ricotta-spinach mixture 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 to 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. Spoon some sauce over the top.
09 - Transfer the skillet to the oven and bake, uncovered, for 20 to 25 minutes, or until the chicken is cooked through with an internal temperature of 165°F.
10 - Remove toothpicks, sprinkle with extra Parmesan or fresh basil if desired, and serve hot.

# Expert Advice:

01 -
  • It looks impressive when you slice into it and reveal the creamy green and white filling, perfect for when you want to feel like you really cooked.
  • The ricotta stays so moist inside the chicken that even if you slightly overbake it, the meat never turns dry.
  • You get protein, greens, and sauce all in one main dish, which means less juggling at dinnertime.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have melded together.
02 -
  • Don't cut the pocket all the way through the chicken or your filling will leak out the back, aim for a deep slit that still leaves the far edge intact.
  • Searing the chicken before baking is not optional, it creates a flavorful crust and keeps the outside from turning rubbery in the oven.
  • If your chicken breasts are wildly different sizes, check the smaller ones a few minutes early so they don't overcook while the larger ones finish.
  • Use an instant-read thermometer to check doneness instead of guessing, overcooked chicken is the saddest thing and this dish deserves better.
03 -
  • Dry your spinach thoroughly after washing or the filling will turn soupy and leak out during baking.
  • If the filling starts to ooze while you're searing, don't panic, just spoon it back on top before baking and it will set as it cooks.
  • Use kitchen twine instead of toothpicks if you have it, it holds the chicken more securely and is easier to remove at the end.
  • A splash of white wine added to the sauce after the onions soften will give it a subtle depth, just let it cook off for a minute before adding the tomatoes.
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