Baked Ricotta Chicken Recipe - Creamy Restaurant Quality (Print Version)
Baked ricotta chicken recipe with creamy herb filling. Easy weeknight dinner ready in 45 minutes with simple ingredients.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian
# Ingredients:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts (6-8 oz each)
02 -
1 cup whole milk ricotta cheese
03 -
2 cups fresh spinach, chopped
→ Seasonings & Cheese
04 -
1/2 cup freshly grated Parmesan cheese
05 -
2 teaspoons Italian seasoning
06 -
1 teaspoon garlic powder
07 -
Salt and black pepper to taste
→ For Cooking
08 -
2 tablespoons olive oil
# Instructions:
01 -
Preheat your oven to 375°F and grab a sharp knife - we're making pockets! Carefully slice each chicken breast horizontally about 3/4 through, creating a pocket. Don't go all the way through (I learned this the hard way when my filling fell out everywhere). Pat the chicken dry and season both sides with salt and pepper. The drier the chicken, the better it'll brown.
02 -
In a medium bowl, mix together ricotta, chopped spinach, grated Parmesan, Italian seasoning, garlic powder, and a pinch of salt. I like to taste-test this mixture - it should be creamy and well-seasoned. If using frozen spinach, make sure you've squeezed out every drop of water or your filling will be watery. This mixture should hold together nicely when spooned.
03 -
Now for the fun part! Spoon about 3-4 tablespoons of ricotta mixture into each chicken pocket. Don't overstuff or it'll leak out during cooking. I learned to leave a little border around the opening. You can secure with toothpicks if you're worried about spillage, but I usually just tuck the edges under when placing in the pan.
04 -
Heat some olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side until golden brown. This step adds so much flavor - don't skip it! The chicken won't be cooked through yet, that's totally fine. We're just building that beautiful golden crust that makes this baked ricotta chicken recipe look restaurant-worthy.
05 -
Transfer the skillet to your preheated oven (or move to a baking dish if your pan isn't oven-safe). Bake for 20-25 minutes until the internal temperature reaches 165°F. I always use a meat thermometer because nobody wants dry chicken! The ricotta will be bubbly and slightly golden on top when it's ready.
06 -
Let the chicken rest for 5 minutes before slicing - this keeps all those delicious juices from running out. When you cut into it, you'll see that beautiful creamy ricotta filling. I like to drizzle any pan juices over the top because waste not, want not! Serve immediately while the ricotta is still warm and creamy.
# Notes:
01 -
Don't skip the searing step - it creates a beautiful golden crust and locks in flavor\nUse a meat thermometer to ensure chicken reaches 165°F - nobody wants dry chicken\nIf ricotta mixture seems too thick, add a tablespoon of milk to loosen it up\nLeftover filling makes an excellent pasta sauce for tomorrow's dinner
# Tools You'll Need:
01 -
Oven-safe skillet
02 -
meat thermometer
03 -
sharp knife
# Nutrition Facts (Per Serving):
Calories: 285 kcal
Total Fat: 11 g
Total Carbohydrate: 4 g
Protein: 42 g