Spinach Ricotta Stuffed Chicken (Printable)

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

# Ingredient List:

→ 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

# How to Make:

01 - Set oven temperature to 375°F
02 - Combine ricotta cheese, chopped spinach, Parmesan, minced garlic, Italian herbs, lemon zest, salt, and pepper in a mixing bowl. Mix until well incorporated.
03 - Using a sharp knife, make a horizontal pocket in each chicken breast without cutting all the way through. Season both sides with salt and pepper.
04 - Fill each chicken breast with ricotta-spinach mixture. Secure with toothpicks if needed.
05 - Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear stuffed chicken breasts for 2-3 minutes per side until golden. Remove and set aside.
06 - Add 1 tablespoon olive oil to the same skillet 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 stuffed chicken breasts into the sauce. Spoon sauce over the top of each piece.
09 - Transfer skillet to oven and bake uncovered for 20-25 minutes until chicken reaches internal temperature of 165°F.
10 - Remove toothpicks. Sprinkle with extra Parmesan or fresh basil if desired. Serve hot.

# Expert Tips:

01 -
  • It looks impressive enough for company but comes together on a weeknight without drama.
  • The ricotta filling stays creamy and rich even after baking, never dry or grainy.
  • You can prep the chicken and filling in the morning and just sear and bake when you get home.
  • Leftovers reheat beautifully and taste even better the next day when the flavors meld.
02 -
  • Don't skip the searing step because it adds a depth of flavor and texture that baking alone won't give you.
  • If your chicken breasts are very thick, butterfly them first or pound them to an even thickness so they cook through without drying out.
  • Test the thickest part with a meat thermometer because cutting into the chicken to check releases all the juices and dries it out.
  • Let the skillet cool slightly before transferring to the oven if the handle isn't oven-safe, or wrap it in foil to remind yourself it's hot when you take it out.
03 -
  • Use toothpicks in a contrasting color so you remember to pull them out before serving and don't accidentally bite into one.
  • If the sauce looks too thick during baking, add a splash of chicken broth or water to loosen it up and keep everything moist.
  • Rest the chicken for a few minutes after baking so the juices redistribute and each slice stays tender and juicy instead of leaking all over the plate.
Go Back