Spinach Ricotta Stuffed Chicken (Printable Version)

Tender chicken breasts with creamy spinach and ricotta filling, baked in flavorful tomato sauce. Italian-inspired comfort food.

# What You’ll Need:

→ 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

# Step-by-Step Guide:

01 - Set oven to 375°F and allow 10 minutes for preheating.
02 - In a mixing bowl, combine ricotta cheese, chopped spinach, Parmesan, minced garlic, Italian herbs, lemon zest, salt, and pepper. Mix thoroughly 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 - Fill 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 brown. Remove and set aside.
06 - In the same skillet, add 1 tablespoon olive oil and sauté onion until translucent, approximately 3 minutes. Add minced garlic and cook for 1 minute more. Stir in crushed tomatoes, oregano, sugar, salt, and pepper. Simmer for 5 minutes.
07 - Nestle the stuffed chicken breasts into the sauce and spoon some sauce over the top of each piece.
08 - Transfer the skillet to the preheated oven and bake, uncovered, for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F.
09 - Remove toothpicks, sprinkle with extra Parmesan or fresh basil if desired, and serve immediately while hot.

# Expert Tips:

01 -
  • It looks impressively fancy but uses ingredients you probably already have in the fridge.
  • The creamy filling stays tucked inside and every slice reveals that beautiful swirl of green and white.
  • Baking it in tomato sauce means the chicken stays moist and the flavors meld together without any fussing.
  • One skillet does all the work, so cleanup is faster than you'd expect for something this satisfying.
02 -
  • Don't skip the searing step, it locks in flavor and gives the chicken a beautiful color that makes the dish look restaurant-worthy.
  • If your chicken breasts are uneven in size, the smaller ones will cook faster, so check them earlier to avoid dryness.
  • Let the chicken rest for a few minutes after baking so the juices redistribute and every bite stays moist.
03 -
  • If the filling starts to ooze out during searing, don't panic, just spoon it back on top and it will bake into the sauce.
  • Use an oven-safe skillet so you can go straight from stovetop to oven without transferring anything, it saves time and dishes.
  • Add a pinch of red pepper flakes to the sauce if you like a little heat, it wakes up the whole dish without overwhelming it.
  • Let the chicken rest for 5 minutes after baking before slicing, it keeps the filling intact and the juices where they belong.
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