Spinach Ricotta Stuffed Chicken (Printable)

Tender chicken breasts stuffed with creamy spinach and ricotta, baked in a rich tomato sauce. A satisfying Italian-inspired main dish.

# What You 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 temperature to 375°F and allow to reach full heat.
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 2-3 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 minced garlic and cook for 1 minute more.
07 - Stir in crushed tomatoes, oregano, sugar, salt, and pepper. Simmer for 5 minutes.
08 - Nestle stuffed chicken breasts into the sauce. Spoon sauce over the top of each breast.
09 - Transfer skillet to preheated oven and bake uncovered for 20-25 minutes until internal temperature reaches 165°F.
10 - Remove toothpicks and garnish with additional Parmesan or fresh basil if desired. Serve immediately.

# Expert Suggestions:

01 -
  • It looks restaurant-worthy but uses ingredients you probably already have on hand.
  • The creamy ricotta filling stays moist and flavorful even if you slightly overcook the chicken.
  • One skillet means less cleanup, and the tomato sauce does double duty as both cooking liquid and serving sauce.
  • It reheats beautifully for lunch the next day, sometimes tasting even better after the flavors meld overnight.
02 -
  • Do not skip the searing step, it locks in moisture and adds a golden crust that keeps the chicken from drying out in the oven.
  • If your chicken breasts are very thick, pound them gently to an even thickness before cutting the pocket so they cook at the same rate as thinner pieces.
  • Let the chicken rest for a few minutes after baking, it helps the juices redistribute and makes slicing cleaner if you want to show off the filling.
  • Check the internal temperature with a meat thermometer instead of guessing, overcooked chicken is the fastest way to ruin an otherwise perfect dish.
03 -
  • Use an oven-safe skillet so you can sear and bake in the same pan, it saves time and builds better flavor in the sauce.
  • If the filling starts to leak while you are searing, do not panic, just spoon it back in after you flip the chicken and it will stay put in the oven.
  • Make extra filling and bake it in a small dish alongside the chicken, it is delicious spread on toast or stirred into pasta the next day.
  • Let the skillet cool for a few minutes before serving so the sauce thickens slightly and clings better to the chicken.
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