Spinach Ricotta Stuffed Chicken (Printable)

Tender chicken breasts filled with creamy spinach and ricotta, baked in tomato sauce. High protein, gluten-free Italian 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

# Directions:

01 - Preheat 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 - Distribute ricotta-spinach mixture evenly among each chicken breast and secure with toothpicks if needed.
05 - Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear 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, approximately 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 stuffed chicken breasts into sauce and spoon additional sauce over the top.
09 - Transfer skillet to oven and bake uncovered for 20-25 minutes, or until chicken reaches internal temperature of 165°F.
10 - Remove toothpicks and sprinkle with additional Parmesan cheese or fresh basil if desired. Serve hot.

# Expert Tips:

01 -
  • It looks impressive on the plate but comes together faster than most weeknight pastas.
  • The filling stays creamy and rich even after baking, never dry or grainy.
  • One skillet does all the work, from searing to baking, so cleanup is mercifully simple.
  • Leftovers slice beautifully cold for next-day lunches straight from the fridge.
02 -
  • Don't cut the pocket too close to the edges or the filling will leak out during cooking, aim for the center third of the breast.
  • Let the chicken rest for a few minutes after baking so the juices redistribute and the filling sets up enough to slice neatly.
  • If your skillet isn't oven-safe, transfer everything to a baking dish after building the sauce, it works just as well.
03 -
  • Pound the chicken breasts to an even thickness before cutting the pocket, it helps them cook uniformly and makes stuffing easier.
  • Add a pinch of red pepper flakes to the sauce if you want a little heat that sneaks up on you.
  • Swap in kale or Swiss chard for the spinach if that's what you have, just chop it fine and squeeze out the moisture.
  • If you're making this ahead, stuff and sear the chicken in the morning, then build the sauce and bake it fresh at dinnertime.
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