Spinach Ricotta Stuffed Chicken (Printable)

Tender chicken breasts filled with creamy spinach and ricotta, baked in a savory tomato sauce. Ready in under an hour.

# 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

# Steps:

01 - Preheat the 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 - Stuff each chicken breast with the ricotta-spinach mixture and secure with toothpicks if needed.
05 - Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the 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, about 3 minutes. Add garlic and cook for 1 minute more.
07 - Stir in crushed tomatoes, oregano, sugar, salt, and pepper. Simmer for 5 minutes.
08 - Nestle the stuffed chicken breasts into the sauce. Spoon some sauce over the top.
09 - Transfer the skillet to the oven and bake, uncovered, for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F.
10 - Remove toothpicks, sprinkle with extra Parmesan or fresh basil if desired, and serve hot.

# Expert Tips:

01 -
  • The ricotta filling stays creamy and prevents the chicken from ever tasting bland or dry.
  • It looks impressive enough for guests but comes together on a weeknight without stress.
  • One skillet means less cleanup, and the tomato sauce does double duty as a side.
  • Leftovers taste even better the next day when the flavors have melded together.
02 -
  • Don't cut the pocket too close to the edges or the filling will leak out during cooking, aim for the center third of the breast.
  • Let the skillet get properly hot before searing or the chicken will stick and tear when you try to flip it.
  • If your chicken breasts are very thick, butterfly them first or they won't cook through in the baking time.
  • Check the internal temperature with a meat thermometer, undercooked stuffed chicken is not worth the risk.
03 -
  • Use an oven-safe skillet so you can go straight from stovetop to oven without transferring and losing that beautiful fond.
  • If the sauce looks too thick after baking, stir in a splash of chicken broth or water to loosen it up.
  • Let the chicken rest for 5 minutes after baking so the juices redistribute and don't spill out when you cut into it.
  • Make extra filling and bake it in a small dish alongside the chicken, it's great on toast the next morning.
Go Back