Simple Baked Spinach Ricotta Chicken (Printable)

Tender stuffed chicken with creamy spinach ricotta filling, baked until golden and bubbly.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper

→ Filling

05 - 1 cup ricotta cheese
06 - 1 cup fresh spinach, finely chopped (or thawed and squeezed-dry frozen spinach)
07 - 2 cloves garlic, minced
08 - ¼ cup grated Parmesan cheese
09 - ½ teaspoon dried Italian herbs (or oregano/basil)
10 - ¼ teaspoon nutmeg (optional)
11 - 1 egg yolk
12 - Salt and pepper, to taste

→ Topping

13 - ½ cup shredded mozzarella cheese
14 - 2 tablespoons grated Parmesan cheese

# How-To Steps:

01 - Preheat oven to 400°F (200°C). Grease a baking dish with a little olive oil.
02 - Pat chicken breasts dry. With a sharp knife, cut a horizontal pocket into each breast, being careful not to cut all the way through.
03 - In a bowl, combine ricotta, spinach, garlic, Parmesan, Italian herbs, nutmeg (if using), egg yolk, salt, and pepper. Mix until smooth.
04 - Stuff each chicken breast with the ricotta-spinach mixture, securing with toothpicks if needed.
05 - Rub chicken breasts with olive oil, then season both sides with salt and pepper.
06 - Place stuffed chicken in prepared baking dish. Top each breast with mozzarella and extra Parmesan.
07 - Bake for 25-30 minutes, or until chicken is cooked through (internal temperature 165°F/74°C) and cheese is golden.
08 - Let rest 5 minutes before serving. Remove toothpicks, slice, and serve hot.

# Expert Advice:

01 -
  • The ricotta filling stays incredibly creamy without drying out, even after baking
  • You can assemble it ahead and bake when ready, making dinner parties stress free
  • That moment when you cut into the chicken and see the green and white filling spilling out never gets old
02 -
  • Dont skip drying your spinach thoroughly, I learned this the hard way when my filling turned into soup in the oven
  • Let the chicken rest for five minutes after baking, this redistributes the juices and keeps everything moist when you slice
03 -
  • Make a double batch of the filling and use the extra to stuff shells or manicotti later in the week
  • Let the chicken rest at room temperature for 15 minutes before baking, it cooks more evenly

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