Spinach Ricotta Stuffed Chicken (Printable)

Tender chicken breasts filled with creamy spinach and ricotta mixture, baked in a flavorful tomato sauce.

# 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

# 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 Hints:

01 -
  • It looks like you spent hours in the kitchen, but the whole thing is done in under an hour.
  • The creamy ricotta filling stays perfectly moist inside the chicken, so every bite is rich and satisfying.
  • You can prep the stuffed chicken in the morning and bake it fresh when you're ready to eat.
  • It's naturally gluten-free and packed with protein, so it feels wholesome without being boring.
02 -
  • Don't skip searing the chicken before baking, because that golden crust adds flavor and helps seal in the juices.
  • If your chicken breasts are really thick, pound them gently with a meat mallet first so they cook more evenly.
  • Check the internal temperature with a meat thermometer instead of guessing, because overcooked chicken is dry and sad.
  • Let the stuffed chicken rest on the counter for a few minutes after baking so the filling sets and doesn't ooze out when you slice.
03 -
  • Use an oven-safe skillet so you can sear and bake in the same pan, which saves time and cuts down on dishes.
  • If the chicken breasts are uneven in thickness, butterfly the thicker ones so they cook at the same rate as the thinner ones.
  • Taste your tomato sauce before adding the chicken and adjust the seasoning, because a great sauce makes the whole dish shine.
  • Let the stuffed chicken rest for a few minutes after baking so the filling firms up and stays inside when you cut into it.
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