Spinach Ricotta Stuffed Chicken (Printer-friendly)

Tender chicken breasts filled with creamy spinach and ricotta, baked in a savory tomato sauce. A comforting Italian-inspired main dish.

# What You 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

# How to Make It:

01 - Set oven to 375°F and allow to preheat completely.
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 2-3 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 reaches an internal temperature of 165°F.
10 - Remove toothpicks, sprinkle with extra Parmesan or fresh basil if desired, and serve hot.

# Cooking Tips:

01 -
  • It looks impressive enough for guests but is forgiving enough for a weeknight when you're half distracted by podcasts.
  • The ricotta filling stays creamy and rich even after baking, which means every bite feels indulgent without being heavy.
  • You only need one skillet from start to finish, so cleanup is mercifully simple.
  • The tomato sauce doubles as a built-in side, soaking into whatever you serve alongside it.
02 -
  • Don't skip the searing step, it locks in flavor and gives the chicken a golden crust that makes the final dish look polished.
  • If your chicken breasts are uneven in thickness, pound them gently with a meat mallet so they cook evenly and don't dry out.
  • Let the stuffed chicken rest for a couple of minutes after baking so the juices redistribute and the filling stays put when you slice into it.
  • Use an instant-read thermometer to check doneness, guessing can lead to undercooked or rubbery chicken.
03 -
  • Use toothpicks in a contrasting color so you don't forget to remove them before serving, I learned this after almost biting into one.
  • If your skillet isn't oven-safe, transfer the chicken and sauce to a baking dish before putting it in the oven.
  • Make the filling a few hours ahead and keep it chilled, it makes the stuffing process faster and less messy when you're ready to cook.
  • Don't overcrowd the skillet when searing, give each piece enough space so they brown instead of steam.
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