Spinach Ricotta Stuffed Chicken (Printable)

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

# 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 tips:

01 -
  • It looks impressive but comes together with everyday ingredients you probably already have.
  • The ricotta filling stays creamy and never dries out, even if you bake it a few minutes longer.
  • The tomato sauce soaks into every bite, so you get comfort and flavor in one dish.
  • It reheats beautifully, meaning leftovers taste just as good the next day.
02 -
  • Do not skip the searing step, it locks in moisture and adds color that makes the dish look and taste better.
  • If your chicken breasts are uneven in thickness, pound the thicker parts gently so they cook at the same rate as the thinner ones.
  • Use an instant-read thermometer to check doneness, overcooked chicken turns dry no matter how good the filling is.
  • Let the skillet cool for a minute before transferring it to the oven if the handle is not oven-safe, or wrap it in foil.
03 -
  • Make the filling a few hours ahead and keep it covered in the fridge, it is easier to stuff cold chicken and the flavors deepen.
  • If you do not 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.
  • Use kitchen twine instead of toothpicks if you have it, it holds the chicken together more securely and looks a little neater.
  • Taste the sauce before baking and adjust the salt or add a splash of balsamic vinegar if it needs more depth.
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