Baked Spinach Ricotta Chicken (Printable)

Tender chicken stuffed with creamy spinach ricotta filling, baked until golden.

# 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
07 - 2 cloves garlic, minced
08 - 1/4 cup grated Parmesan cheese
09 - 1/2 teaspoon dried Italian herbs
10 - 1/4 teaspoon nutmeg
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, stopping before cutting all the way through.
03 - In a medium bowl, combine ricotta, chopped spinach, minced garlic, grated Parmesan, Italian herbs, nutmeg, egg yolk, salt, and pepper. Mix thoroughly until completely smooth and evenly incorporated.
04 - Divide filling evenly among chicken breasts, stuffing each pocket completely. Secure openings with toothpicks if needed to prevent filling from escaping during cooking.
05 - Rub olive oil over the exterior of each stuffed breast. Season both sides generously with salt and pepper.
06 - Arrange stuffed chicken in prepared baking dish. Sprinkle mozzarella and additional Parmesan evenly over the top of each breast.
07 - Bake for 25 to 30 minutes until chicken reaches internal temperature of 165°F and cheese topping is bubbly and golden brown.
08 - Remove from oven and let chicken rest for 5 minutes to allow juices to redistribute. Remove toothpicks, slice crosswise to reveal filling, and serve immediately.

# Helpful Tips:

01 -
  • The ricotta filling stays incredibly creamy instead of drying out like some stuffings do
  • It looks restaurant fancy but comes together in under an hour
  • Leftovers reheat beautifully for tomorrow lunch
02 -
  • Dry your spinach really well or the filling will be watery
  • Don't overstuff or the cheese will burst out during baking
  • Let the chicken rest before slicing or all those juices will run out
03 -
  • Brining the chicken for 30 minutes makes it noticeably juicier
  • Sun-dried tomatoes in the filling add a burst of concentrated flavor
  • Use kitchen twine instead of toothpicks for easier removal

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