Spinach Ricotta Stuffed Chicken (Printable)

Tender chicken breasts filled with creamy spinach and ricotta, baked in a savory tomato sauce for an Italian-inspired main course.

# 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

# Steps:

01 - Set oven temperature to 375°F and allow to fully preheat.
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 - 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. Remove and set aside.
06 - In the same skillet, add 1 tablespoon olive oil and sauté onion until translucent, about 3 minutes. Add minced garlic and cook for 1 minute longer.
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 to 25 minutes, until the chicken reaches an internal temperature of 165°F.
10 - Remove toothpicks, sprinkle with extra Parmesan or fresh basil if desired, and serve hot.

# Chef’s Tips:

01 -
  • The ricotta stays impossibly creamy inside while the chicken browns and the sauce thickens around it.
  • It looks fancy enough for company but uses ingredients you probably already have tucked in the fridge.
  • Leftovers taste even better the next day when the flavors have mingled overnight.
  • You can prep the filling in the morning and stuff the chicken right before dinner without any stress.
02 -
  • Don't skip the searing step, it creates a golden crust that keeps the chicken from turning rubbery in the oven.
  • If your chicken breasts are very thick, butterfly them open instead of making a pocket so the filling spreads more evenly.
  • Check the internal temperature with a thermometer inserted into the thickest part, not the filling, to get an accurate read.
  • Let the chicken rest for 5 minutes after baking so the juices redistribute and the filling sets just enough not to spill everywhere.
03 -
  • Use an oven-safe skillet so you can sear and bake in the same pan, saving you from washing extra dishes.
  • If the filling leaks out during searing, don't panic, just spoon it back on top before baking and it will melt into the sauce.
  • Add a tablespoon of heavy cream to the sauce in the last 5 minutes of baking for an extra silky finish.
  • Toast pine nuts and sprinkle them over the finished dish for a subtle crunch and nutty richness.
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