Spinach Ricotta Stuffed Chicken (Print Version)

Tender chicken breasts filled with creamy spinach and ricotta mixture, baked in a flavorful tomato sauce.

# Components:

→ 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

# Directions:

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 2–3 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. Stir in crushed tomatoes, oregano, sugar, salt, and pepper. Simmer for 5 minutes.
07 - Nestle the stuffed chicken breasts into the sauce. Spoon some sauce over the top. Transfer the skillet to the oven and bake, uncovered, for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F.
08 - Remove toothpicks, sprinkle with extra Parmesan or fresh basil if desired, and serve hot.

# Expert Advice:

01 -
  • It looks fancy enough for company but forgives beginner mistakes like uneven pockets or wobbly knife work.
  • The filling stays creamy and bright even after baking, so every bite tastes intentional.
  • One skillet does all the work, which means less cleanup and more time to enjoy the meal.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Do not skip the searing step, it creates a golden crust that keeps the filling from leaking out too much during baking.
  • Check the thickest part of the chicken with a thermometer instead of guessing, overcooked chicken turns rubbery and dry.
  • If your skillet is not oven-safe, transfer everything to a baking dish before putting it in the oven.
03 -
  • Use a meat thermometer to avoid guessing, chicken is done at 165°F and checking takes five seconds.
  • Press the filling firmly into the pockets so it does not all ooze out during cooking, but leave a little room at the edges for expansion.
  • Spoon sauce over the chicken halfway through baking to keep the tops moist and flavorful.
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