Baked Spinach Ricotta Chicken (Print View)

Juicy stuffed chicken with a creamy spinach ricotta filling, baked to golden perfection

# Ingredient List:

→ Chicken

01 - 4 boneless skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper

→ Filling

05 - 1 cup ricotta cheese
06 - 1 cup fresh spinach finely chopped or thawed frozen spinach squeezed dry
07 - 2 cloves garlic minced
08 - 1/4 cup grated Parmesan cheese
09 - 1/2 teaspoon dried Italian herbs or oregano basil
10 - 1/4 teaspoon nutmeg optional
11 - 1 egg yolk
12 - Salt and pepper to taste

→ Topping

13 - 1/2 cup shredded mozzarella cheese
14 - 2 tablespoons grated Parmesan cheese

# How to Make:

01 - Preheat oven to 400°F. Lightly grease a baking dish with olive oil.
02 - Pat chicken breasts dry with paper towels. Using a sharp knife, cut a horizontal pocket into the center of each breast, taking care not to cut completely through to the other side.
03 - In a mixing bowl, combine ricotta, spinach, garlic, Parmesan, Italian herbs, nutmeg if using, egg yolk, salt, and pepper. Mix until fully incorporated and smooth.
04 - Spoon the ricotta-spinach mixture into each chicken pocket, dividing evenly. Secure openings with toothpicks if necessary to prevent filling from escaping during cooking.
05 - Rub the exterior of each stuffed breast with olive oil. Season both sides generously with salt and pepper. Place chicken in the prepared baking dish, spaced evenly apart.
06 - Sprinkle shredded mozzarella and additional grated Parmesan over the top of each chicken breast.
07 - Bake for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and cheese is melted and lightly golden.
08 - Remove from oven and let chicken rest for 5 minutes. Remove toothpicks carefully. Slice crosswise to display the filling and serve immediately.

# Expert Advice:

01 -
  • The ricotta keeps the chicken incredibly moist while the spinach adds fresh flavor
  • This looks impressive but requires zero special techniques beyond basic knife skills
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Do not overstuff the chicken or the filling will burst out during baking
  • Squeezing frozen spinach until your hands cramp is worth it, water logged filling ruins the dish
  • Use a meat thermometer rather than cutting into the chicken to check doneness
03 -
  • Brining the chicken for 30 minutes in salt water keeps it incredibly juicy
  • Let the filling come to room temperature before stuffing so it spreads easily

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