Pin it My neighbor Maria walked into my kitchen one evening holding a baking dish covered in foil, saying only, Try this. The chicken was tender, the filling rich and herby, and the tomato sauce had this gentle sweetness that made me reach for seconds before I even asked what it was. She laughed and told me it was just spinach, ricotta, and a little lemon zest. I made it the next weekend and have never looked back.
I served this to my in-laws during their first visit to our new place, and my father-in-law, who usually just nods politely at dinner, asked for the recipe before dessert. My mother-in-law kept pointing at the filling and asking what made it taste so bright. I told her it was the lemon zest, and she wrote it down on a napkin. That night felt like a small victory.
Ingredients
- Boneless, skinless chicken breasts: Choose breasts that are similar in size so they cook evenly, and pound them lightly if one is much thicker than the others.
- Ricotta cheese: Full-fat ricotta makes the filling luxurious, but part-skim works if you want to lighten it up without losing too much creaminess.
- Fresh baby spinach: Chop it finely so it blends into the filling without leaving big leafy chunks that fall out when you slice the chicken.
- Parmesan cheese: Freshly grated Parmesan has more flavor and melts better than the pre-shredded kind, which often contains anti-caking agents.
- Lemon zest: This is the secret ingredient that brightens the whole filling and keeps it from tasting too heavy.
- Canned crushed tomatoes: Use good quality tomatoes if you can, they make a noticeable difference in the sauce.
- Onion and garlic: Sautéing these in the same skillet after searing the chicken builds layers of flavor into the sauce.
- Dried oregano and Italian herbs: These add warmth and that unmistakable Italian comfort to both the filling and the sauce.
- Olive oil: Use it for both searing and sautéing, it adds richness and helps the chicken develop a golden crust.
- Sugar: Just a pinch balances the acidity of the tomatoes and rounds out the sauce.
Instructions
- Preheat and prep:
- Set your oven to 375°F (190°C) so it is ready when the chicken is seared. This step keeps everything moving smoothly once you start cooking.
- Make the filling:
- Combine ricotta, chopped spinach, Parmesan, garlic, Italian herbs, lemon zest, salt, and pepper in a bowl, stirring until it looks like a thick, speckled cream. Taste it and adjust the salt or lemon if needed.
- Prepare the chicken:
- Use a sharp knife to cut a horizontal pocket into the thickest part of each breast, working slowly so you do not slice all the way through. Season both sides generously with salt and pepper.
- Stuff the breasts:
- Spoon the ricotta mixture into each pocket, pressing gently to fill it without overstuffing. Secure with toothpicks if the filling wants to escape.
- Sear the chicken:
- Heat olive oil in an oven-safe skillet over medium-high heat and sear each stuffed breast for 2 to 3 minutes per side until golden. Remove and set aside on a plate.
- Build the sauce:
- In the same skillet, add a little more oil and cook the onion until soft and translucent, about 3 minutes. Add garlic and stir for another minute until fragrant.
- Simmer the tomatoes:
- Stir in crushed tomatoes, oregano, sugar, salt, and pepper, letting it bubble gently for 5 minutes to thicken slightly. The sauce should smell sweet and savory.
- Nestle and bake:
- Place the seared chicken back into the skillet, spooning some sauce over the top of each breast. Transfer the skillet to the oven and bake uncovered for 20 to 25 minutes, until the chicken reaches 165°F (74°C) inside.
- Finish and serve:
- Remove the toothpicks carefully, sprinkle with extra Parmesan or fresh basil if you like, and serve straight from the skillet. Let it rest for a minute so the juices settle.
Pin it The first time I pulled this out of the oven, my husband wandered into the kitchen following the smell and said it reminded him of Sunday dinners at his grandmother's house. He stood there with a fork, waiting, and when I plated it he just smiled and ate without talking. That kind of quiet is the best compliment I know.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. Reheat individual portions in the microwave with a splash of water or extra sauce to keep the chicken moist, or warm everything gently in a covered skillet on the stovetop. I have even sliced leftover chicken and tucked it into a sandwich with arugula and a smear of pesto, and it was just as satisfying.
Substitutions and Variations
You can swap the spinach for finely chopped kale or even thawed frozen spinach if you squeeze out all the water first. If you want a lighter version, use part-skim ricotta and skip the Parmesan, though the flavor will be milder. For a spicy kick, add a pinch of red pepper flakes to the sauce or mix a little into the filling itself. I have also used sun-dried tomatoes in the filling when I had some in the pantry, and they added a sweet, tangy depth that worked beautifully.
Serving Suggestions
This dish feels complete on its own, but I love serving it with crusty bread to soak up the tomato sauce or spooning it over pasta for a heartier meal. A simple side salad with lemon vinaigrette balances the richness, and roasted vegetables like zucchini or bell peppers fit right in. If you are pouring wine, a crisp Pinot Grigio or a light-bodied red like Chianti works perfectly.
- Serve with garlic bread or focaccia to mop up every bit of sauce.
- Pair with a green salad dressed in olive oil and lemon for contrast.
- Spoon over cooked penne or rigatoni if you want to stretch it further.
Pin it This recipe has become one of those dishes I turn to when I want to feel like I am taking care of someone, including myself. It is warm, satisfying, and never fails to make the kitchen smell like home.
Recipe FAQs
- → How do I prevent the chicken from drying out?
Avoid overcooking by checking the internal temperature reaches 165°F (74°C). Baking covered partway through or using an oven-safe skillet helps retain moisture. Don't skip the searing step, as it creates a protective crust.
- → Can I prepare this dish ahead of time?
Yes, you can assemble the stuffed chicken breasts up to 4 hours ahead. Keep them refrigerated, then sear and bake when ready. You can also prepare the tomato sauce the day before and reheat it gently.
- → What are good side dishes to serve with this?
Crusty bread is excellent for soaking up the sauce. Consider serving with roasted vegetables, a fresh green salad, pasta, or creamy mashed potatoes to complement the rich filling and tomato sauce.
- → How do I know if the chicken is cooked through?
Use an instant-read thermometer inserted into the thickest part of the chicken. It should register 165°F (74°C). The meat should no longer be pink inside and juices should run clear.
- → Can I substitute the ricotta cheese?
Yes, mascarpone or a mixture of cream cheese and cottage cheese work well. For a lighter version, use part-skim ricotta or Greek yogurt, though the texture will be slightly different.
- → What wine pairs best with this dish?
A crisp Pinot Grigio complements the spinach and ricotta filling beautifully. Light-bodied red wines like Pinot Noir or Chianti are also excellent choices that won't overpower the delicate flavors.