Simple Baked Spinach Ricotta Chicken
Juicy chicken breasts stuffed with a creamy garlic spinach and ricotta filling, seared to golden perfection and baked until bubbling with melted mozzarella on top.This easy ricotta chicken bake comes together in just 35 minutes and is elegant enough for a Saturday night dinner yet simple enough for any weeknight.
Equipment
- Sharp paring knife
- Oven-safe skillet or cast iron pan
- 9x13 inch baking dish
- Medium mixing bowl
- Instant-read meat thermometer
- Toothpicks
Ingredients
- 4 large boneless skinless chicken breasts about 6-8 oz each
- 1 cup whole-milk ricotta cheese room temperature
- 2 cups fresh baby spinach packed
- 3 cloves garlic minced
- 1/3 cup Parmesan cheese freshly grated
- 1/2 cup shredded mozzarella cheese for topping
- 1 large egg yolk
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil divided
- 1/4 teaspoon red pepper flakes optional
- 3/4 teaspoon kosher salt divided, plus more to taste
- 1/2 teaspoon black pepper divided
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish with a drizzle of olive oil and set aside.
- Heat 1 teaspoon of olive oil in a skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the baby spinach and toss for 1 to 2 minutes until just wilted. Transfer to a colander and press out all excess moisture with the back of a spoon. Let cool for 5 minutes.
- In a medium mixing bowl, combine the ricotta cheese, grated Parmesan, egg yolk, Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes if using. Fold in the cooled wilted spinach until evenly distributed throughout the filling.
- Using a sharp knife, cut a deep horizontal pocket into the thickest side of each chicken breast, being careful not to cut all the way through. Season the outside of each breast with the remaining salt and black pepper.
- Divide the ricotta spinach filling evenly among the four chicken breasts, pressing it firmly into each pocket. Secure the opening of each breast with one or two toothpicks to hold the filling in place during cooking.
- Heat the remaining olive oil in an oven-safe skillet over medium-high heat until shimmering. Carefully add the stuffed chicken breasts and sear for 2 to 3 minutes per side until a deep golden crust forms on both sides.
- Transfer the seared chicken breasts to the prepared baking dish if not already oven-safe. Sprinkle shredded mozzarella generously over the top of each piece. Bake uncovered at 400°F for 22 to 25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the mozzarella is bubbly and lightly golden.
- Remove the toothpicks and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring every bite is tender and moist. Serve immediately with your favorite side dishes.
Notes
For the creamiest filling, use whole-milk ricotta and allow it to come to room temperature before mixing. Always squeeze every drop of moisture from the wilted spinach before combining with the ricotta to prevent a watery filling. Do not skip the sear step as it adds essential color and depth of flavor. Leftovers store in an airtight container in the refrigerator for up to 3 days, or freeze individually wrapped for up to 2 months. Reheat covered in a 350°F oven for 15 to 18 minutes rather than microwaving to preserve moisture.