Spinach Ricotta Stuffed Chicken (Print View)

Tender chicken breasts stuffed with creamy spinach and ricotta mixture, baked in savory tomato sauce. Italian comfort food.

# Components:

→ 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 2-3 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 20-25 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 fancy enough for company but comes together with pantry basics and about an hour of your time.
  • The ricotta filling stays creamy and rich, never dry or chalky, especially with that little bit of lemon zest brightening everything.
  • You get protein, greens, and a cozy tomato sauce all in one skillet, which means less cleanup and more time at the table.
02 -
  • Don't skip the searing step, that golden crust adds a depth of flavor you can't get from baking alone.
  • Check the internal temperature with a meat thermometer instead of guessing, overcooked chicken is dry chicken and nobody wants that.
  • If your skillet isn't oven-safe, transfer everything to a baking dish after you build the sauce, it's an extra step but it works just fine.
03 -
  • Use a meat mallet to gently pound the thick end of each chicken breast so it cooks evenly and makes a better pocket for stuffing.
  • Add a pinch of red pepper flakes to the sauce if you like a little heat, it wakes up the tomatoes without overpowering the creamy filling.
  • Let the chicken rest for 5 minutes after baking so the juices redistribute and the filling sets, making it easier to slice and serve without everything spilling out.
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