Spinach Ricotta Stuffed Chicken (Printable)

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

# What You'll 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 Guide:

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.
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 20-25 minutes, or until the chicken is cooked through with an internal temperature of 165°F.
10 - Remove toothpicks, sprinkle with extra Parmesan or fresh basil if desired, and serve hot.

# Expert Tips:

01 -
  • It turns plain chicken breasts into something that feels like a special occasion without requiring advanced skills.
  • The filling stays creamy and flavorful inside while the tomato sauce keeps everything moist and savory.
  • You can prep the stuffed chicken in the morning and just pop it in the oven when you're ready to eat.
  • It's naturally gluten-free and packed with protein, so it satisfies without feeling heavy.
02 -
  • Don't cut the pocket too close to the edges or the filling will leak out during cooking, aim for the center and keep the opening small.
  • Searing the chicken before baking is non-negotiable, it adds color and depth that you can't get from just baking alone.
  • If your chicken breasts are very thick, pound them gently to an even thickness before butterflying so they cook at the same rate.
  • Let the chicken rest for a few minutes after baking so the juices redistribute and the filling sets slightly, making it easier to slice.
03 -
  • Use an instant-read thermometer to check for doneness instead of cutting into the chicken and losing all those juices.
  • If you don't have an oven-safe skillet, sear the chicken in a regular pan and transfer everything to a baking dish before putting it in the oven.
  • Let the ricotta filling come to room temperature before stuffing so it spreads more easily and cooks more evenly.
  • A little sugar in the tomato sauce balances the acidity and makes the whole dish taste more rounded and complete.
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