Spinach Ricotta Stuffed Chicken (Printable)

Tender chicken breasts filled with creamy spinach and ricotta, baked in tomato sauce. Italian comfort food, ready in 55 minutes.

# 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

# Step-by-Step:

01 - Set 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 - Divide ricotta-spinach mixture evenly among chicken breasts, filling each pocket. 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 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, approximately 3 minutes. Add garlic and cook for 1 minute. Stir in crushed tomatoes, oregano, sugar, salt, and pepper. Simmer for 5 minutes.
07 - Nestle stuffed chicken breasts into tomato sauce. Spoon sauce over the top of each breast.
08 - Transfer skillet to oven and bake uncovered for 20 to 25 minutes, or until chicken reaches internal temperature of 165°F.
09 - Remove toothpicks and transfer to serving plates. Sprinkle with extra Parmesan or fresh basil if desired. Serve immediately.

# Expert Advice:

01 -
  • The creamy ricotta filling stays moist and flavorful even after baking, so you never end up with dry chicken.
  • Everything cooks in one skillet, which means less cleanup and more time to sit down and actually enjoy dinner.
  • It looks impressive enough for guests but comes together quickly enough for a weeknight when you need something special without the stress.
02 -
  • If you skip the searing step, the chicken will steam instead of developing that golden, savory crust that makes the dish taste restaurant-quality.
  • Check the internal temperature with a thermometer instead of guessing, overcooked chicken turns rubbery and no amount of sauce can save it.
  • Let the chicken rest for 3 minutes after baking so the juices redistribute, if you slice it immediately, all the moisture runs out onto the plate.
03 -
  • Use an oven-safe skillet so you can sear and bake in the same pan, transferring hot chicken between dishes is a recipe for burned fingers and spilled sauce.
  • If the filling tries to escape while you're searing, don't panic, just nudge it back in with a spoon and flip carefully, a little leakage is normal and it all evens out in the oven.
  • Add a splash of heavy cream to the sauce in the last 5 minutes of baking if you want it richer and more luxurious, it turns the whole dish into something you'd pay too much for at a trattoria.
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