Baked Ricotta Chicken (Printable)
Tender chicken breasts filled with creamy ricotta, spinach, and herbs, baked to golden perfection with melted mozzarella.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon freshly ground black pepper
→ Ricotta Filling
05 - 1 cup ricotta cheese
06 - ½ cup grated Parmesan cheese
07 - 1 cup fresh spinach, chopped
08 - 2 tablespoons fresh basil, chopped
09 - 1 clove garlic, minced
10 - ¼ teaspoon ground nutmeg
11 - ¼ teaspoon salt
12 - ¼ teaspoon black pepper
→ Topping
13 - ½ cup shredded mozzarella cheese
14 - 1 tablespoon olive oil
15 - ½ teaspoon Italian seasoning
# How to Cook:
01 - Preheat your oven to 400°F. Lightly grease a baking dish large enough to hold the chicken breasts in a single layer.
02 - In a bowl, mix the ricotta, Parmesan, spinach, basil, garlic, nutmeg, salt, and pepper until well combined.
03 - Pat chicken breasts dry. Using a sharp knife, cut a pocket in the side of each breast, being careful not to cut all the way through.
04 - Stuff each chicken breast with an equal amount of the ricotta mixture. Secure with toothpicks if needed.
05 - Brush the outside of each breast with olive oil and season with salt and pepper.
06 - Place the stuffed breasts in the baking dish. Drizzle with the remaining olive oil and sprinkle with Italian seasoning.
07 - Bake uncovered for 20 minutes. Remove from oven, top each breast with mozzarella cheese, and return to oven for another 10 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is golden and bubbly.
08 - Let rest for 5 minutes before serving. Remove toothpicks before plating.
# Expert Advice:
01 -
- The ricotta stays creamy and moist inside, so each bite feels luxurious despite being such a simple preparation
- Its one of those meals that looks like you fussed but comes together in under an hour with mostly pantry ingredients
02 -
- Using a meat thermometer changed everything for me, 165°F is the sweet spot where the chicken is cooked through but still juicy
- Letting the chicken rest after baking is non-negotiable, otherwise all that lovely ricotta filling escapes the moment you cut into it
03 -
- Pounding the chicken breasts slightly before stuffing makes them more uniform in thickness, helping everything cook evenly
- Room temperature ricotta mixes more smoothly with the other ingredients, so pull it out of the fridge while you prep the chicken