Spinach Ricotta Stuffed Chicken (Print Version)

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

# 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

# How to Make It:

01 - Set oven temperature to 375°F and allow to fully preheat.
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 - Fill 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, approximately 3 minutes. Add minced 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 and 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.

# Additional Tips::

01 -
  • The ricotta filling stays incredibly moist inside the chicken, so even if you slightly overcook the meat, it never feels dry.
  • Everything cooks in one skillet, which means less cleanup and more time to pour yourself a glass of wine while it bakes.
  • It looks fancy enough for guests but is actually straightforward once you get the hang of cutting the pocket.
  • The lemon zest in the filling brightens the whole dish in a way that surprises people every single time.
02 -
  • Don't cut the pocket all the way through the chicken or the filling will spill out during cooking, which I learned the messy way the first time.
  • Searing the stuffed chicken before baking creates a golden crust that holds the filling in and adds a deeper flavor to the sauce.
  • Use an oven-safe skillet so you can go straight from stovetop to oven without transferring everything to another dish.
  • Check the internal temperature with a meat thermometer rather than guessing, because overcooked chicken is the saddest thing.
03 -
  • Let the stuffed chicken rest for a minute after baking so the juices redistribute and the filling sets slightly, making it easier to slice without everything spilling out.
  • If your chicken breasts are very thick, butterfly them open instead of making a small pocket, then fold them over the filling like a book for even cooking.
  • Taste the tomato sauce before adding the chicken and adjust the seasoning, because once it's in the oven, you can't fix it.
  • Use toothpicks in a contrasting color so you remember to remove them before serving, because biting into one is not fun.
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