Baked Ricotta Chicken (Print View)
Golden chicken breasts stuffed with ricotta cheese, spinach, and herbs for a satisfying dinner.
# What You 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 Make It:
01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to hold chicken breasts in a single layer.
02 - Combine ricotta, Parmesan, spinach, basil, garlic, nutmeg, salt, and pepper in a bowl. Mix until thoroughly incorporated.
03 - Pat chicken breasts dry with paper towels. Using a sharp knife, cut a horizontal pocket in the side of each breast, taking care not to cut completely through.
04 - Divide ricotta mixture evenly among chicken pockets. Secure openings with toothpicks if necessary to prevent filling from escaping.
05 - Brush exterior of each breast with olive oil and season with salt and pepper. Arrange stuffed breasts in prepared baking dish. Drizzle with remaining olive oil and sprinkle with Italian seasoning.
06 - Bake uncovered for 20 minutes until chicken begins to brown and edges start to crisp.
07 - Remove from oven and top each breast with mozzarella cheese. Return to oven for 10 minutes until internal temperature reaches 165°F and cheese melts into a golden, bubbly topping.
08 - Allow chicken to rest for 5 minutes to retain juices. Remove toothpicks before plating.
# Expert Tips:
01 -
- The ricotta stays creamy and moist inside while the chicken gets perfectly golden outside
- It looks like you spent hours on something fancy but comes together in under an hour
02 -
- Don't overfill the chicken pockets or the ricotta will burst out during baking and burn on the pan
- Use a meat thermometer instead of guessing. Overcooked stuffed chicken becomes dry and rubbery very quickly
03 -
- Make your pockets by slicing from the thicker side of the breast toward the thinner side. This gives you more surface area for stuffing.
- If your chicken breasts are very thick, pound them slightly between plastic wrap for even cooking.