Description
Spinach Ricotta Chicken is a comforting and elegant baked dish featuring tender chicken breasts stuffed with a creamy mixture of ricotta cheese, fresh spinach, garlic, and Parmesan. Baked until juicy and golden, this recipe delivers a rich, savory flavor while remaining simple enough for weeknight dinners. Naturally gluten-free and high in protein, it pairs wonderfully with a variety of sides for an impressive yet easy-to-make meal.
Ingredients
Scale
For the Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
For the Spinach Ricotta Filling
- 1 cup whole-milk ricotta cheese
- 2 cups fresh spinach, chopped
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- ½ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 large egg
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Optional Toppings
- Extra Parmesan cheese
- Chopped fresh parsley
- Fresh basil leaves
- Lemon wedges
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prepare for baking.
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Using a sharp knife, carefully cut a pocket into the side of each chicken breast, ensuring not to slice all the way through.
- Season the Chicken: Rub each chicken breast with olive oil, then season both sides evenly with salt, black pepper, garlic powder, paprika, and Italian seasoning. Set aside.
- Make the Filling: In a large bowl, combine whole-milk ricotta cheese, chopped fresh spinach, grated Parmesan, minced garlic, dried basil, onion powder, crushed red pepper flakes if using, egg, salt, and black pepper. Mix thoroughly until the filling is evenly combined.
- Stuff the Chicken: Divide the ricotta-spinach filling evenly among the chicken breasts. Carefully spoon the filling into each pocket. Use toothpicks to secure the openings if needed to prevent filling from spilling out during baking.
- Arrange in the Baking Dish: Place the stuffed chicken breasts in the prepared baking dish, leaving space between each piece to ensure even cooking.
- Add Extra Cheese: Sprinkle a little additional grated Parmesan cheese over the tops of the chicken breasts for a lightly golden and flavorful crust.
- Bake: Bake the chicken uncovered for 30 to 35 minutes, until the internal temperature reaches 165°F (74°C), the filling is hot, and the cheese is lightly golden.
- Rest: Remove the chicken from the oven and let it rest for 5 minutes before serving. Remove toothpicks if used.
- Garnish and Serve: Garnish with chopped fresh parsley or basil leaves and serve with lemon wedges for a fresh, bright finish.
Notes
- Use evenly sized chicken breasts to ensure uniform cooking.
- Do not overfill the pockets to prevent filling from leaking during baking.
- Squeeze out excess moisture from spinach, especially if using frozen, for best texture.
- Freshly grated Parmesan cheese provides better flavor than pre-grated.
- Allow chicken to rest before slicing to retain juices.
- Use a meat thermometer to verify doneness with a minimum internal temperature of 165°F (74°C).
- Optional: Add mozzarella cheese to filling or on top for an extra cheesy finish.
- Secure chicken pockets with toothpicks if needed to keep filling inside during baking.
- Leftovers reheat well and can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 to 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Spinach Ricotta Chicken, stuffed chicken breasts, baked chicken, Italian chicken recipe, spinach ricotta filling, gluten-free dinner, easy chicken recipe, baked stuffed chicken, ricotta cheese recipes
