Baked Ricotta Chicken (Printable)
Tender stuffed chicken with ricotta and spinach filling, baked until golden. High-protein Italian-inspired main ready in under an hour.
# What You’ll Need:
→ Chicken Preparation
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon freshly ground black pepper
→ Ricotta Filling
05 - 1 cup ricotta cheese
06 - ½ cup grated Parmesan cheese
07 - 1 cup fresh spinach, chopped
08 - 2 tablespoons fresh basil, chopped
09 - 1 clove garlic, minced
10 - ¼ teaspoon ground nutmeg
11 - ¼ teaspoon salt
12 - ¼ teaspoon black pepper
→ Topping
13 - ½ cup shredded mozzarella cheese
14 - 1 tablespoon olive oil
15 - ½ teaspoon Italian seasoning
# How To Make It:
01 - Preheat your oven to 400°F. Lightly grease a baking dish large enough to hold the chicken breasts in a single layer.
02 - In a mixing bowl, combine the ricotta, Parmesan, spinach, basil, garlic, nutmeg, salt, and pepper. Mix until all ingredients are evenly distributed.
03 - Pat chicken breasts dry with paper towels. Using a sharp knife, carefully cut a horizontal pocket in the side of each breast, stopping before cutting all the way through to create a cavity for stuffing.
04 - Divide the ricotta filling evenly among the four chicken breasts, stuffing each pocket. Secure the opening with toothpicks if necessary to prevent filling from escaping during baking.
05 - Brush the outside of each stuffed breast with olive oil. Season evenly with salt and pepper on all sides.
06 - Place the stuffed breasts in the prepared baking dish, leaving space between each piece. Drizzle with remaining olive oil and sprinkle with Italian seasoning.
07 - Bake uncovered for 20 minutes, or until the chicken begins to turn golden brown.
08 - Remove from oven and top each breast with shredded mozzarella cheese. Return to oven and bake for an additional 10 minutes, until chicken reaches an internal temperature of 165°F and cheese is melted and golden.
09 - Let the chicken rest for 5 minutes before serving. Remove any toothpicks before plating.
# Expert Tips:
01 -
- The ricotta stays incredibly creamy inside while the chicken turns juicy and tender
- It looks impressive but comes together faster than you would think
02 -
- Overfilling the pockets will cause the ricotta to burst out during baking
- An instant read thermometer is worth it to avoid cutting into the chicken to check doneness
03 -
- Chill the filling for 15 minutes before stuffing to make it easier to handle
- Place a small piece of prosciutto over each breast before baking for extra flavor