Spinach Ricotta Stuffed Chicken (Printable)

Tender chicken breasts filled with creamy spinach and ricotta mixture, baked in a savory tomato sauce.

# What You'll 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

# How to Make It:

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 to 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 to 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 Advice:

01 -
  • It transforms plain chicken into something that feels fancy enough for guests but easy enough for a Tuesday.
  • The creamy ricotta and spinach filling stays moist and flavorful, never dry or bland.
  • Everything cooks in one skillet, so cleanup is surprisingly simple.
  • The tomato sauce ties it all together and gives you something to soak up with bread.
02 -
  • Don't skip the searing step, it locks in flavor and gives the chicken a gorgeous golden crust that you won't get from baking alone.
  • If your chicken breasts are huge, consider slicing them thinner or butterflying them more carefully so the filling doesn't overwhelm the meat.
  • Check the internal temperature with a meat thermometer, overcooked chicken is dry and sad no matter how good the filling is.
  • Let the chicken rest for a few minutes after baking so the juices redistribute and the filling sets just a bit.
03 -
  • Use an oven-safe skillet so you can go straight from stovetop to oven without transferring and losing all that flavorful fond.
  • If the filling starts to leak during searing, don't panic, just spoon it back in or let it meld into the sauce for extra creaminess.
  • Let the chicken rest on a cutting board for 5 minutes before slicing, this keeps the juices and filling from running all over the plate.
  • Invest in a good instant-read thermometer, it takes the guesswork out and guarantees perfectly cooked chicken every time.
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