Spinach Ricotta Stuffed Chicken (Print version)

Tender chicken breasts filled with creamy spinach and ricotta mixture, baked in tomato sauce for a comforting Italian main dish.

# 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

# 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 like restaurant quality but uses ingredients you probably already have in the fridge.
  • The creamy ricotta filling stays tender and rich, even after baking, which means every bite is satisfying.
  • The tomato sauce doubles as a side, so you skip making an extra pan of anything.
  • You can prep the filling ahead and stuff the chicken right before cooking, making weeknight dinners feel doable.
02 -
  • Don't skip the searing step, it locks in moisture and adds a depth of flavor that baking alone won't give you.
  • Make sure your spinach is completely dry before mixing it into the ricotta, excess water will make the filling runny and it'll leak out during baking.
  • Check the internal temperature with a meat thermometer, overcooked chicken gets dry and tough no matter how good the filling is.
  • If your skillet isn't oven-safe, transfer everything to a baking dish after building the sauce, it works just as well.
03 -
  • Use an oven-safe skillet from start to finish so you only dirty one pan, it makes cleanup so much easier.
  • Let the chicken rest for 5 minutes after baking before slicing, this keeps the filling from oozing out all over the plate.
  • If you're nervous about the pocket tearing, butterfly the chicken completely and roll it around the filling instead, securing with kitchen twine.
  • Taste your sauce before adding the chicken, adjusting salt and acidity early means a better final dish.
Go back