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simple baked spinach ricotta chicken
Sofia

Simple Baked Spinach Ricotta Chicken

This Simple Baked Spinach Ricotta Chicken is a creamy, protein-packed meal made with tender chicken breasts stuffed with a flavorful mixture of ricotta cheese, spinach, and herbs. It’s easy enough for a weeknight but elegant enough to serve guests!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: Italian-American
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 cup ricotta cheese
  • 1 cup fresh spinach chopped (or ½ cup thawed frozen spinach, squeezed dry)
  • ¼ cup grated Parmesan cheese
  • 1 garlic clove minced
  • ½ teaspoon Italian seasoning
  • ½ cup shredded mozzarella cheese for topping
  • Optional: crushed red pepper flakes for heat

Method
 

  1. Preheat the Oven:
  2. Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
  3. Prepare the Filling:
  4. In a bowl, mix ricotta, chopped spinach, Parmesan, garlic, Italian seasoning, salt, pepper, and a pinch of red pepper flakes (if using).
  5. Stuff the Chicken:
  6. Slice a pocket into the side of each chicken breast. Spoon the ricotta-spinach mixture into each pocket. Secure with toothpicks if needed.
  7. Sear the Chicken (Optional for more flavor):
  8. Heat olive oil in a skillet over medium-high heat. Sear chicken for 2–3 minutes per side to get a golden crust. Then transfer to the prepared baking dish.
  9. Bake:
  10. Top each stuffed breast with shredded mozzarella. Bake for 25–30 minutes, or until chicken is cooked through (165°F internal temp).
  11. Serve:
  12. Let rest for 5 minutes before serving. Serve with roasted vegetables, a side salad, or over zucchini noodles for a low-carb option.

Notes

  • Make it ahead: Prep and stuff chicken in advance. Refrigerate up to 1 day before baking.
  • Use frozen spinach: Just thaw and squeeze out excess moisture before mixing.
  • Add fresh herbs: Try chopped basil or parsley in the filling for extra flavor.
  • Leftovers: Store in the fridge for up to 3 days. Reheat gently in the oven or microwave.
  • Dairy-free version: Use almond-based ricotta and vegan mozzarella alternatives.