Mia McKenny
Tender, juicy chicken breasts stuffed with herby ricotta, sautéed spinach, and smothered in bubbly mozzarella cheese—this Baked Ricotta Chicken is a total comfort meal disguised as a healthy dinner. Every bite offers melty cheese, a pop of freshness from tomatoes, and savory goodness baked right in.
This recipe is ideal for busy weeknights or weekend gatherings. It’s baked in one pan and pairs effortlessly with a simple salad, roasted vegetables, or garlic bread. Plus, it’s loaded with protein and low in carbs, making it a satisfying and guilt-free option.
Why You’ll Love This Baked Ricotta Chicken
- Cheesy & Savory: Creamy ricotta meets melty mozzarella with a crisp golden top.
- Wholesome: Packed with spinach and fresh herbs for a healthier twist.
- One Pan Simplicity: Easy to prep, bake, and clean up.
- Family-Approved: A total crowd-pleaser for kids and adults.
What Kind of Chicken Should I Use?
Boneless, skinless chicken breasts work best here. Choose thicker breasts so you can easily create a pocket for the ricotta filling. You can also use boneless thighs, but reduce baking time by 5-7 minutes.
Ingredients for the Baked Ricotta Chicken
- Chicken Breasts: The protein-packed star of the dish. Thick breasts are ideal for stuffing.
- Ricotta Cheese: Adds rich creaminess and binds the filling together.
- Mozzarella Cheese: Melts beautifully on top, creating that signature golden crust.
- Parmesan Cheese: Adds nutty depth and a salty edge to the filling and topping.
- Fresh Spinach: Sautéed and folded into the filling for a nutritious bite.
- Garlic: For aromatic, savory flavor in the spinach mix.
- Cherry Tomatoes: Roasted alongside for juicy pops of sweetness.
- Olive Oil: Used to sauté spinach and brush over chicken.
- Fresh Basil & Parsley: Brightens the dish with freshness and color.
- Salt & Pepper: To season every layer just right.
How To Make the Baked Ricotta Chicken
Step 1: Prep the Chicken
Carefully slice a pocket into each chicken breast lengthwise without cutting all the way through. Season both sides and inside the pocket with salt and pepper.
Step 2: Make the Ricotta Filling
In a bowl, combine ricotta, chopped parsley, 1/3 cup grated Parmesan, and a pinch of salt and pepper. Sauté garlic and spinach in olive oil until wilted, then fold into the ricotta mixture.
Step 3: Stuff the Chicken
Spoon the ricotta-spinach mixture evenly into each chicken pocket. Arrange in a greased baking dish.
Step 4: Add Toppings
Top each breast with shredded mozzarella and a sprinkle of remaining Parmesan. Scatter cherry tomatoes around the chicken.
Step 5: Bake to Perfection
Bake at 400°F (200°C) for 25-30 minutes, until the chicken is fully cooked and cheese is golden and bubbly. Garnish with fresh basil before serving.
How to Serve Baked Ricotta Chicken
This recipe yields 4 stuffed chicken breasts and comfortably feeds 4 people as a main dish. Serve with steamed greens, crusty garlic bread, or a side of roasted potatoes for a complete meal.
How to Store Baked Ricotta Chicken
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for 10-15 minutes. You can also microwave individual portions. For freezing, wrap each cooked and cooled breast tightly and freeze up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
1. Can I use frozen spinach instead of fresh?
Yes! Just make sure to thaw and squeeze out excess moisture before mixing with ricotta.
2. What’s the best way to keep the chicken juicy?
Don’t overbake it. Use a thermometer to check for an internal temp of 165°F.
3. Can I make this ahead of time?
You can prep and stuff the chicken a day ahead. Keep it covered in the fridge, then top with cheese and bake fresh.
4. What can I substitute for ricotta?
Cottage cheese or cream cheese can work in a pinch, but ricotta gives the best texture.
5. Is this gluten-free?
Yes, as long as you check that your cheese and seasonings are gluten-free.
Want More Chicken Dinner Ideas?
If you’re into cheesy or cozy comfort meals, try these Mad For Meals favorites:
- Creamy Chicken Lasagna Recipe
- Juicy Baked Chicken Breast
- Honey Garlic Chicken Breasts
- Autumn Harvest Chicken Skillet
- Easy Garlic Parmesan Chicken Pasta
Save This Pin For Later
📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Mad For Meals on Pinterest.
Let us know how yours turned out! Did you stuff it with extra herbs? Try a spicy twist? Leave a comment and help others make it even better.
Print Baked Ricotta Chicken
- Total Time: 45 minutes
- Yield: 4 stuffed chicken breasts
Description
Tender, juicy chicken breasts stuffed with herby ricotta, sautéed spinach, and smothered in bubbly mozzarella cheese—this Baked Ricotta Chicken is a total comfort meal disguised as a healthy dinner. This easy recipe is packed with flavor, ideal for a quick dinner, low-carb meal, or protein-packed weeknight fix. Perfect for cozy family dinners or special occasions when you want something delicious without fuss.
Ingredients
4 boneless skinless chicken breasts
1 cup ricotta cheese
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2 cups fresh spinach
2 cloves garlic, minced
1 cup cherry tomatoes
1 tablespoon olive oil
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped (plus extra for garnish)
½ teaspoon salt
¼ teaspoon black pepper
Instructions
1. Preheat the oven to 400°F (200°C). Lightly grease a baking dish.
2. Slice a pocket into each chicken breast lengthwise, being careful not to cut all the way through. Season inside and out with salt and pepper.
3. Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant. Stir in spinach and cook until wilted. Remove from heat.
4. In a bowl, combine ricotta, cooked spinach, ⅓ cup Parmesan, chopped parsley, and a pinch of salt and pepper. Mix well.
5. Spoon the ricotta filling into each chicken breast pocket evenly.
6. Place stuffed breasts in the prepared baking dish. Top each with shredded mozzarella and remaining Parmesan.
7. Scatter cherry tomatoes around the chicken.
8. Bake for 25–30 minutes, until chicken is cooked through (internal temp 165°F) and cheese is golden and bubbly.
9. Garnish with chopped basil and serve hot.
Notes
Use a meat thermometer to ensure perfect doneness—165°F internal temperature.
Make-ahead tip: You can stuff the chicken a day before and refrigerate until ready to bake.
Swap fresh spinach with thawed frozen spinach (just squeeze out excess moisture).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 435
- Sugar: 2g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 110mg
Keywords: baked chicken, ricotta chicken, stuffed chicken, low-carb chicken, healthy dinner