Baked Spinach Ricotta Chicken (Printable)
Juicy chicken stuffed with spinach and ricotta, baked until golden with melted mozzarella topping.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
→ Filling
05 - 1 cup ricotta cheese
06 - 1 cup fresh spinach, finely chopped
07 - 2 cloves garlic, minced
08 - ¼ cup grated Parmesan cheese
09 - ½ teaspoon dried Italian herbs
10 - ¼ teaspoon nutmeg
11 - 1 egg yolk
12 - Salt and pepper to taste
→ Topping
13 - ½ cup shredded mozzarella cheese
14 - 2 tablespoons grated Parmesan cheese
# How To Make It:
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 each breast, opening the side without cutting completely through.
03 - In a mixing bowl, combine ricotta, spinach, garlic, Parmesan, Italian herbs, nutmeg, egg yolk, salt, and pepper. Mix thoroughly until smooth and evenly incorporated.
04 - Fill each chicken pocket with the ricotta-spinach mixture. Secure openings with toothpicks to prevent filling from escaping during cooking.
05 - Rub exterior of chicken breasts with olive oil. Season both sides generously with salt and pepper.
06 - Place stuffed chicken in prepared baking dish. Sprinkle mozzarella and additional Parmesan evenly over each breast.
07 - Bake for 25-30 minutes until chicken reaches internal temperature of 165°F and cheese topping is golden brown and bubbly.
08 - Remove from oven and let chicken rest for 5 minutes. Remove toothpicks carefully. Slice crosswise to display filling and serve immediately.
# Expert Suggestions:
01 -
- The spinach and ricotta filling stays creamy instead of drying out like some stuffings tend to do
- Everything happens in one baking dish so cleanup is absolutely minimal
02 -
- Do not skip the resting period or all those delicious juices will end up on your cutting board instead of in the chicken
- If using frozen spinach, squeeze it until practically dry or your filling will become watery and sad
03 -
- Brine the chicken for 30 minutes in lightly salted water if you want it extra juicy
- Use room temperature ricotta so it mixes smoothly without any lumps