Spinach Ricotta Stuffed Chicken (Print)

Tender chicken breasts filled with creamy spinach and ricotta mixture, baked in tomato sauce. Italian-inspired 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 - 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 - Divide ricotta-spinach mixture evenly among chicken breasts, stuffing each pocket. Secure with toothpicks if needed
05 - Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear 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, approximately 3 minutes. Add garlic and cook for 1 minute more. Stir in crushed tomatoes, oregano, sugar, salt, and pepper. Simmer for 5 minutes
07 - Nestle stuffed chicken breasts into sauce. Spoon sauce over each breast to coat generously
08 - Transfer skillet to preheated oven and bake uncovered for 20-25 minutes until internal temperature reaches 165°F
09 - Remove toothpicks and sprinkle with additional Parmesan or fresh basil if desired. Serve immediately while hot

# Expert Advice:

01 -
  • It looks impressive enough for guests but comes together with ingredients you probably already have.
  • The creamy filling stays put and doesn't dry out like other stuffed chicken recipes I've tried.
  • One skillet does all the work, which means less cleanup and more time enjoying the meal.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip searing the chicken, it adds a layer of flavor and texture that baking alone won't give you.
  • If your ricotta is too wet, the filling will ooze out during cooking, so always drain it first if it looks watery.
  • Use an instant-read thermometer to check doneness, because overcooked chicken will be dry no matter how good the filling is.
03 -
  • Make the filling a few hours ahead and keep it covered in the fridge so the flavors meld together beautifully.
  • If you don't have an oven-safe skillet, sear the chicken in a regular pan and transfer everything to a baking dish before putting it in the oven.
  • A little splash of cream stirred into the tomato sauce at the end makes it taste like something from a restaurant.
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