Spinach Ricotta Chicken (Print Page)

Chicken breasts filled with creamy spinach and ricotta, seared then baked until golden and melty.

# What You Need:

→ Chicken

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

→ Spinach Ricotta Filling

04 - 1 cup whole milk ricotta cheese
05 - 1 cup fresh baby spinach, finely chopped (or 1/2 cup frozen spinach, thawed and thoroughly drained)
06 - 1/4 cup freshly grated Parmesan cheese
07 - 1 garlic clove, minced
08 - 1/2 teaspoon dried Italian herb blend (basil, oregano, or thyme)
09 - 1/4 teaspoon ground nutmeg (optional)
10 - Salt and freshly ground black pepper, to taste

→ Cheese Topping

11 - 1/2 cup shredded whole milk mozzarella cheese
12 - 2 tablespoons freshly grated Parmesan cheese

# Directions:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with olive oil or nonstick cooking spray.
02 - Place chicken breasts on a clean cutting board. Using a sharp knife, carefully slice a horizontal pocket into the side of each breast, stopping about 1/2 inch from the edges to avoid cutting all the way through.
03 - Season the outside of each chicken breast generously with salt and freshly ground black pepper on both sides.
04 - In a medium mixing bowl, combine the ricotta cheese, chopped spinach, 1/4 cup Parmesan cheese, minced garlic, dried Italian herbs, nutmeg if using, and a pinch of salt and pepper. Stir until all ingredients are evenly incorporated.
05 - Divide the filling evenly among the four chicken breasts, spooning it into each pocket. Use toothpicks to secure the openings if needed to keep the filling contained during cooking.
06 - Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for approximately 2 minutes per side until a light golden crust forms.
07 - Transfer the seared chicken breasts to the prepared baking dish. Sprinkle the shredded mozzarella and remaining 2 tablespoons of grated Parmesan evenly over the top of each breast.
08 - Bake in the preheated oven for 20 to 25 minutes, or until the internal temperature of the chicken reaches 165°F when measured with a meat thermometer and the cheese is melted and bubbling.
09 - Remove from the oven and discard any toothpicks. Allow the chicken to rest for 5 minutes before serving to let the juices redistribute. Serve hot.

# Expert Tips:

01 -
  • The filling stays incredibly creamy because ricotta doesnt melt away like other cheeses so every bite is rich and satisfying.
  • It looks fancy enough for guests but honestly comes together in under an hour with basic ingredients.
  • Since its naturally low carb and gluten free you can serve it to almost anyone without a second thought.
02 -
  • The number one mistake is not draining frozen spinach enough so squeeze it in a clean towel until you think no more water can come out and then squeeze again.
  • Cutting the pocket too shallow means barely any filling fits but cutting too deep means it falls apart so go slow and aim for the center.
03 -
  • Let the ricotta come to room temperature before mixing because cold ricotta is stubborn and wont blend smoothly with the other ingredients.
  • The sear is not about cooking the chicken through so dont leave it in the skillet too long or the outside will burn before the inside is done in the oven.

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